Photo of Beef & mushroom pie with a horseradish crumble topping by WW

Beef & mushroom pie with a horseradish crumble topping

Points® value
Total Time
2 hr 50 min
20 min
2 hr 30 min
The savoury, oaty horseradish top gives a lovely crunchy texture to these simple, tasty pies, and it’s way friendlier on SmartPoints than the usual shortcrust pastry


Plain White Flour

1 tablespoon(s), level

Beef Braising Steak, Lean, raw

450 g

Olive Oil

1 tablespoon(s)


1 medium, finely chopped

Carrots, raw

1 medium, peeled and diced

Celery, Raw

1 stick(s), peeled and diced


450 g, mixed


2 clove(s), crushed

Tomato Purèe

1 tablespoon(s), level

Beef stock cube(s)

1 cube(s), 500ml

Dijon Mustard

1 tablespoon(s), level

Breadcrumbs, fresh

100 g, wholemeal

Porridge oats

50 g

Horseradish Sauce

3 tablespoon(s)

Low Fat Spread

50 g, melted


  1. Tip the flour into a large freezer bag, and add a little seasoning. Add the beef, seal and shake until coated. Heat the oil in a flameproof casserole and brown the meat all over (you may need to do this in batches). Transfer the beef to a plate and set aside.
  2. Add the onion, carrot, celery and mushrooms to the pan (you may need to add a splash of water to prevent them from sticking) and fry for 4-5 minutes, until golden. Scrape the bottom of the pan, then add the garlic and cook for a further minute.
  3. Stir in the tomato purée, then return the beef to the pan. Add the stock and mustard, bring to the boil and simmer for 1 hour with the lid on, then a further 30 minutes uncovered.
  4. Preheat the oven to 200°C, fan 180, gas mark 6. Make a crumble topping by combining the breadcrumbs, oats, horseradish sauce and melted spread in a medium bowl. Season.
  5. Divide the beef filling between 4 individual pie dishes (we used 10cm x 15cm rectangular ones) and spoon over the crumble. Bake for 15-20 minutes, until the tops are golden and bubbling.
  6. Serve with your favourite steamed green vegetables on the side.