This. Was. Delicious. And since it’s only about 340 calories a serving, it’s definitely on my make again list. It also freezes well too, so it’s a perfect candidate for weekend make-ahead cooking.
If you’re making this for company, ramekin dishes would look great. For practical reasons (and the fact that I couldn’t find white ramekins with seal-able lids), I used small glass Pyrex dishes. Hey, my mother-in-law already likes me, if she comes over for supper, she won’t need the extra presentation. 😉
Goes well with a dinner roll and a side of vegetables.
Mini Beef and Mushroom Pies
Healthy and delicious.
- 500g (18 oz) stewing beef, chopped into bite sized pieces
- 2 cups chopped mushrooms
- 2 cups chopped onions
- 1 cup chopped carrot
- 1 cup chopped turnip
- 1/4 cup celery, diced
- 1 bottle of light beer (or if you’re a beer aficionado, dark ale would be really good)
- 1 Tbsp powdered sage
- 2 cloves of garlic, minced
- 1 Tbsp dried thyme
- Salt & pepper to taste
- Basic rolled pastry
- Sear the beef in a non-stick frying pan on medium-high.
- This step is optional, but it helps caramelize the beef flavour and seriously ups the “yum” factor.
- Toss all ingredients except the pastry in a slow cooker on high for 2-4 hours.
- Again, this step is all about the flavour. If you’re rushed for time, you can cook it quickly in a pot on the stove top.
- Adjust the seasoning as needed, and ladle your beef & vegetables into ramekins. Place the pastry cut-outs on top and brush with milk or egg.
- Bake in the oven at 375 degrees F for 15-20 minutes or until the pastry is browned.
- Since the pie filling is cooked, this step is all about cooking the pastry topping. If you’re pressed for time, you can cheat and cook the pastry on a baking sheet separately (about 5-10 minutes), then place it on top of the filling.
- Serve immediately or let cool and then freeze for later.
Per serving (including the pastry): Calories: 338, Fat: 12 g, Carbs: 29 g, Protein: 31 g, Fiber: 4 g