Beef Pot Pie
For this recipe, choose a tender, lean cut of beef so the cooking time will be short. While pot pie usually has a pie-pastry top, I used phyllo to cut back on fat and calories.
3 cups (750 mL) beef stock
1/2 cup (125 mL) carrots, diced
1/2 cup (125 mL) celery, diced
1/4 cup (60 mL) onion, diced
1/2 cup (125 mL) red pepper, diced
1 clove garlic, diced
1 sprig thyme
500 g raw beef tenderloin, rib-eye or top sirloin, diced
1/2 cup (125 mL) peas, frozen
2 Tbsp (30 mL) parsley, diced
2 Tbsp (30 mL) cornstarch
1/4 cup (60 mL) milk
Salt and pepper to taste
8 sheets phyllo pastry
2 Tbsp (30 mL) extra-virgin olive oil
- Preheat oven to 350°F.
- In a medium pot, add beef stock, carrots, celery, onion, red pepper, garlic and thyme, and boil on stovetop until carrots soften, about five minutes.
- Add diced beef, peas and parsley, and continue cooking for two to three minutes until beef is cooked through.
- In medium bowl, mix together cornstarch and milk, and stir into beef mixture. Bring to a boil. Season with salt and pepper.
- Divide beef mixture among four dishes.
- Place two phyllo sheets on a baking pan and brush with olive oil. Fold sheet in half lengthwise and then brush the outside with olive oil. Fold left side in halfway, then right side over top to form a square. Brush olive oil on top. Cut into a circle big enough to cover one dish. Pinch edges around dish to secure. Repeat three more times for remaining dishes.
- Place in oven until phyllo is crispy, about six minutes.
Makes 4 Servings
Per serving: 566 calories, 33 g protein, 32 g fat (11 g saturated fat), 34 g carbohydrates, 3 g fibre, 83 mg cholesterol, 653 mg sodium
Best Health Magazine, January/February 2011, Photos by Angus Fergusson
