Steak pie with filo pastry topping. This easy to make classic recipe is not only delicious but a much healthier way to enjoy pastry without all the calories!
Folks I make no claims that this yummy steak pie with filo pastry topping is all of my own recipe creation.
Nope. You see the steak pie filling part is yet again another of my families handed down recipes.
That delicious but simple to make pie filling has been made the same way by my gran and my mum and now by me.
The reason why I wanted to bring you this classic authentic steak pie recipe today, was to show you just how easy it is to "lighten" up a traditional pie recipe.
Normally when you think of the word "pie", you immediately think of a puff or shortcrust pastry topping don't you?
Like my what my turkey and leek pie is topped with?
Well those pastry toppings aren't exactly calorie friendly.
The turkey leek pie is my way of using up leftover turkey at Christmas and seeing as it's Christmas I'm happy to have puff pastry then. After all Christmas is different isn't it?
However, if I'm enjoying a steak pie at other times of the year I'll still make the original pie filling, but I'll top it with crumpled up filo pastry sheets instead of puff pastry.
Filo pastry is a much healthier choice pastry. But it still means you can enjoy that soft crunchy topping on your steak pie without having to miss out pastry altogether.
This is great if you're calorie counting but still craving your favourite foods.
I don't know about you folks but especially now with it being in the depths of winter I think it's essential to have comforting food like this steak pie, wouldn't you agree?
Is Filo Pastry Healthy?
- Compared to other pastries filo pastry is healthier because no fat is used to make it.
- Short pastry uses butter in it's mixture.
- Puff pastries or more traditional flaky pie pastries can use double the amount of butter that is used in short pastry. This is necessary for the pastry to rise.
- One sheet of filo pastry has approximately 40 calories in it.
- One sheet of puff pastry can have up to 670 calories in it.
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Other Popular Filo Pastry Recipes You Might Also Enjoy
- Roast vegetable filo parcels make for a delicious light lunch or dinner. Easy to make, they're also a great way to use up any leftover vegetables!
- Spiced Quorn filo pastry parcels are a super quick and easy dinner option for when time is short!
- Turkey filo pastry samosas are so easy to make. Filled with delicious turkey mince then baked rather than fried, compared to butter pastry samosas they are nearly a third of the calories!
- Tomato cheese and spinach filo tart is delicious, easy to make and budget friendly too. This oven baked delight is perfect for sharing!
Steak Pie with Filo Pastry Topping Recipe
If you're wondering what to serve your steak pie with filo pastry topping with a couple of easy healthy sides go well with it.
Some sliced carrots and steamed broccoli are all I usually do to accompany this recipe.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Steak Pie with Filo Pastry Topping Recipe
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Equipment
Ingredients
- 450 g casserole steak diced
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- 1 onion diced
- 1 tablespoon Worcestershire sauce*
- 300 ml beef stock
- Salt and freshly ground pepper
- 4 sheets filo pastry
- Low fat olive oil spray oil
Instructions
- Pre-heat oven to 180C Fan.
- Place the casserole steak in a bowl, add the plain flour and combine well until the meat is coated in the flour.
- Heat the olive oil in a saucepan and over a medium heat and sauté the onion until soft. Then add the coated meat and cook for 10 minutes until browned. Stirring frequently to prevent the meat sticking to the pan.
- Transfer the contents of the pan to a casserole dish, add the Worcestershire sauce and beef stock, stir well and then season with the salt and pepper.
- Cook in oven for 50m - 1 hour until the meat is tender.
- Transfer the contents of the casserole to a pie dish.
- Take each individual sheet of filo pastry and crumple it into a loose ball. Then place the 4 sheets on top of the pie dish. Spray the filo balls with the cooking oil.
- Place the pie dish back into the oven and bake for about 15 - 20 minutes until the filo balls are lightly browned and crisp.
- Serve with steamed broccoli and carrots.
David @ Spiced
Oh, you know I'm all in on this recipe, Neil! For starters, I love steak! And then on top of that, I love using filo dough. In fact, I was just playing around with filo yesterday to make a tasty dessert. The flaky, crunchy aspect is so fun! I have extra filo dough in the freezer, so I'm thinking this steak pie needs to happen now. Looks delicious, my friend!
Neil
We don't tend to eat red meat very often here David. But when we do I'll go for a steak pie or a lamb dish as my first choices. Using the filo pastry here just means it's a lighter version but you are still getting your pastry fix. Glad you like it!
Eha
*smile* As my heritage stems from the other end of Europe I have never, shame on me, made a steak pie ! But I do like the way you have used filo which I quite love - so: may not quite male the beef mixture the same way, I certainly shall try your very appetizing pastry idea - thanks !
Neil
Thanks Eha. Not only is this a delicious steak pie, but the filo pastry doesn't have to be rolled so it's not as time consuming either.
Ben @ Havocinthekitchen
Who doesn’t like some good meat (or other savoury) pie? I do. But for me that’s all about a right ratio of the dough to the filling. Sometimes it’s just too much of the dough part. I think this idea of the filo pastry topping is genius. That’s the case when you can easily manage the desirable amount dough/topping, and filo pastry is relatively light, too. Needless to mention, that saves a lot of time! Wondering if you can make a simplified spanakopita using the same approach 🙂
Neil
Thanks Ben! Yeah this steak pie recipe with filo pastry topping is definitely lighter on the dough ration. But you still get the steak pie with pastry. Otherwise I don't think I'd be able to call it a pie. Ha ha! Good luck with trying out the filo with your spanakopita recipe! 🙂
Matt - Total Feasts
Especially with the wet and windy weather we have been having recently, nothing sounds better than a good steak pie. Filo topping sounds like a good way to 'ease the guilt' of eating lots of pies!
Neil
Truly dreadful weather indeed Matt! It just makes you want to hide indoors from all the wind and rain and eat pie. And fortunately, as you say, you can eat this pie guilt free several times over by using filo pastry!
Jeff the Chef
I'll bet that dunking thos ecrispy filo balls into that steak gravy is fantastic! I wonder if it might be fun to wrap something into the pastry balls?
Neil
That's a great idea Jeff. Maybe some chopped up cooked mushrooms to go with the steak pie or something similar?
Jeff the Chef
Yes!
mimi rippee
Beautiful! I love what you did with the phyllo. It must add such a nice crunch! And, it's pretty. Thanks!
Neil
Thanks Mimi. Yes it definitely adds a lovely soft crunch to the steak pie. 🙂
Laura
I love this recipe, Neil! I always forget about filo for this type of dish, but it’s totally brilliant! All the flavors and textures with fewer calories? I am ALL IN! Thanks for the inspiration!
Neil
Thanks Laura! Plenty of flavours here. Think I might be making one again soon. The cold weather is making me crave this!
Lil
I will try this with red or Madeira wine. The pastry is so light, it will be delicious...
Neil
That's a lovely idea Lil! Thanks for your comment and rating. Hope you enjoy it! 🙂