• 4servings
  • 75minutes
  • 480calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g lean beef steak, cubed

  2. 2 onions, finely chopped

  3. 1 garlic clove, crushed

  4. 2tsp chopped fresh thyme

  5. 600ml beef stock

  6. 2tbsp plain flour

  7. A little gravy browning

  8. 300g swede, peeled and diced

  9. 300g carrots, peeled and diced

  10. 4 sheets filo pastry

  11. Freshly ground black pepper

  12. Low-calorie oil spray

  13. 1tbsp chopped fresh parsley to garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190C (375F, gas mark 5).

  2. Heat a heavy-based, non-stick pan, and dry-fry the beef until it changes colour. Drain through a metal sieve to remove as much fat as possible, and wipe out the pan with kitchen paper. Put the beef aside for a moment.

  3. Add the onions and garlic to the pan and dry-fry for 2-3 mins until soft.

  4. Stir in the thyme, then return the beef to the pan. Add 2tbsp of beef stock and sprinkle the flour over. Mix well, cooking over a low heat for 1 min, then gradually add the remaining stock. Add the swede and carrots, then simmer gently for 15 mins to allow the mixture to thicken, stirring occasionally.

  5. Stir in a little gravy browning for colour, if using, then transfer to an ovenproof dish.

  6. Cover with layers of filo pastry, spraying lightly with oil spray in between each layer. Season well with black pepper and place in the oven for 20-25 mins until golden brown. Sprinkle with chopped parsley and serve with a selection of fresh vegetables.


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