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Country beef and vegetable pie

Who knew something so hearty could be so healthy? This beef and vegetable pie is low in calories, fats and salt and even counts as 4 of your 5-a-day.

Serves 4

Prep Time 25 min + cooling

Cooking Time 2 hr 25 min


  • 1½tbsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 400g lean rump steak, diced
  • 300g mushrooms, chopped
  • 2tsp finely chopped fresh rosemary
  • 1 very low salt beef stock cube
  • 200g passata
  • 2 courgettes, chopped
  • 400g unpeeled potatoes, cut into 1.5cm dice
  • 300g cauliflower florets
  • Cooking oil spray


  1. Heat ½tbsp of the oil in a large, deep saucepan set over a medium heat. Add the onion and garlic and cook for 2–3 min until soft.
  2. Add the diced steak and cook for 5 min, turning, until browned on all sides. Add the mushrooms and rosemary and cook for 5 min. Dissolve the stock cube in 200ml freshly boiled water, then add to the pan with the passata. Simmer over a gentle heat for 1 hr.
  3. Add the courgettes and potatoes and simmer for a further 30 min. Remove the pan from the heat and leave to cool for 15 min.
  4. Heat the oven to 190°C/fan 170°C/gas 5. Blitz the cauliflower in a food processor until the texture resembles fine rice (do this in batches if necessary). Transfer to a bowl, then add the remaining olive oil and stir until combined.
  5. Grease 4 x 450ml (approx) pie dishes or a 1.5–2 litre dish with a spray of oil. Divide the beef filling among the 4 dishes or spoon into the large dish. Spoon the cauliflower evenly over the filling and spray with oil. Bake for 40 min or until golden.
  6. Remove from the oven and leave to cool for 5 min before serving.

Nutrition per serving

Read more on how we calculate nutrition.
331kcal 29.5g 10g 2.8g 6.9g 9.9g 0.5g 74mg 32.4g 4.2mg

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