Beef & mushroom pie with a horseradish crumble topping
6
Points®
Total time: 2 hr 50 min • Prep: 20 min • Cook: 2 hr 30 min • Serves: 4 • Difficulty: Easy
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
Ingredients
Plain White Flour
1 tablespoon(s), level
Beef Braising Steak, Lean, raw
450 g
Olive Oil
1 tablespoon(s)
Onion
1 medium, finely chopped
Carrots, raw
1 medium, peeled and diced
Celery, Raw
1 stick(s), peeled and diced
Mushrooms
450 g, mixed
Garlic
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
Instructions
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.
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