This comforting steak and mushroom pie with a crunchy filo pastry topping is a healthy spin on the comfort classic
Spray the bottom of your slow cooker with fry light and over a medium heat soften the onion with a pinch of salt for a few minutes, then add the crushed garlic for another minute.
Season the braising steak with salt and pepper and then add to the slow cooker and brown off the meat, adding the dried rosemary too.
Add in the carrots, mushrooms, beef stock and marmite. Give it all a good stir to combine and then cook over a low setting for 4-6 hours
Once the cooking time is done, pre-heat the oven to 200C/180C fan/gas 6. Get four mini pie dishes and fill with the chunkiest bits of the beef stew, plus enough juices to come about half way up the dish. Don't over fill with juices or it'll make the pastry too sappy.
Cut each sheet of filo pastry in half, then scrunch up a bit and place on top of each pie dish. Spray liberally with fry light, and then pop on a baking tray into the oven to crisp up for about 10 minutes. Keep an eye on them as they can quickly burn!
Serve with plenty of steamed greens and sweet potato wedges.
At the time of writing this recipe, 1 x 39g sheet of Jus Rol Filo pastry is approximately 5.5 Syns, making each pie about 3 Syns per serving.