At WW all your favourite foods are on the menu.
Beef & ale pie
- 700g Beef Braising Steak, Lean, raw, cut into 2cm chunks
- 1 1/2 level tablespoons Plain White Flour
- 4 spray(s) Calorie controlled cooking spray
- 1 medium Onion(s), thickly sliced
- 5 medium Carrots, raw, cut into 2cm chunks
- 250g Mushrooms, chestnut, quartered
- 120ml Stout (Guinness)
- 1 cube(s) Beef stock cube(s), to make 600ml stock
- 1 leaf/leaves Bay leaf, dry
- 3 sprig(s) Thyme, Fresh
- 3 sprig(s) Rosemary, Fresh
- 1 1/2 level teaspoons Cornflour
- 2 level teaspoons Marmite Yeast Extract
- 1 medium Egg, whole, raw
- 270g Jus-Rol Ready Rolled Light Puff Pastry Sheet, uncooked
- 200g Broccoli, raw, tenderstem, to serve
- 200g Mange-tout, to serve
- Toss the steak and flour together in a large bowl and season to taste. Mist a large, lidded, nonstick pan with cooking spray, put over a medium heat and cook the beef for 5 minutes until brown all over. You may need to do this in batches. Transfer the beef to a plate.
- Mist the pan with more cooking spray. Add the onion, carrots and mushrooms and cook for 7-8 minutes until soft, then return the beef to the pan with its juices and add the ale, stock, bay leaf and herbs. Cover and simmer for 2 hours until the meat is tender.
- Put the cornflour in a small bowl with 2 tablespoons of the liquid from the pan. Whisk in the Marmite, then stir into the pan with the beef. Cook, uncovered, for 15 minutes until the sauce has reduced and thickened. Remove and discard the bay leaf and herbs.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Transfer the stew to a 1.5-litre baking dish. Brush the edges of the dish with the egg and cover with the pastry, pressing it to the sides of the dish and crimping the edges with a fork. Trim off and discard the excess, then cut three slits in the top of the pastry using a sharp knife. Brush the egg all over. Bake for 25-30 minutes until the pastry is golden.
- Meanwhile, cook the broccoli and mangetout in a steamer for 5 minutes until just tender, then serve with the pie.
The pie filling can be frozen in an airtight container for up to 2 months.