I found a recipe for a steak and mushroom pie and really started craving one, i looked up the syns for pastry and almost had heart failure!!!
So i decided to to replace the pastry with a crispy potato topping instead, which is syn free.
The whole pot of pie filling which made 3 big pies came to 3 syns on extra easy.
It was rich, tender and very very tasty!!!
Preheat oven 200c, 400f, gas mark 5
1 kg beef steak cubes
500g kidney diced
500g mushrooms quartered
3 carrots diced
2 garlic cloves finely chopped
1 large onion chopped
2 tsp paprika
1 tsp each of dried thyme and oregano
1 tbsp fresh rosemary finely chopped
2 bay leaves
1 litre rich beef stock
1 tbsp plain flour 3 syns
Salt and pepper
2 potatoes thinly sliced
In a large pan sprayed with frylight, brown the beef then remove, then brown the kidney and remove.
Spray the pan again then fry the onions for 1 minute, add the carrots and mushrooms and fry for 3 minutes until golden, add the garlic and all the herbs, cook for 1 minute, add the paprika and stir in the flour, return the beef and kidney to the pan and stir in the beef stock and season, bring it to a boil and then simmer over a low heat for 2 hours or until the beef is tender, stirring it often, if it starts to over thicken, just add some water.
Divide the mixture between the pie dishes and top in a single layer with the potato slices, spray with butter frylight and bake in the oven for 30/35 minutes or until the potatoes are crisp and golden.