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Wholesome, hearty and under 400 cals – this is a classic winter warmer.

SERVES

PREP 20 MINS

COOK 2 HRS

✱ 450g cubed braising steak, trimmed of all fat

✱ 1 large onion, chopped

✱ 1 carrot, chopped

✱ 1 celery stick, sliced

✱ 2tbsp Worcestershire sauce

✱ 1tbsp tomato puree

✱ 2tsp thyme, chopped

✱ 450ml hot beef stock

✱ 1tsp gravy granules

✱ 125g ready-to-roll light puff pastry

✱ 200g baby chestnut mushrooms, halved

✱ 1 egg, beaten, to glaze

Heat oven to 170C/gas 3. Spray a large flameproof casserole dish with a few squirts of Frylight oil and add the steak, onion, carrot and celery. Cook for

10 mins until browned.

Add the Worcestershire

sauce, tomato puree, thyme, beef stock and gravy granules. Season and bring to the boil. Cover and cook in the oven for 1 hr 30 mins.

Grease 4 x 200ml ovenproof dishes. Roll out the pastry. Upturn one of the dishes on to the pastry sheet and cut around it – repeat three more times.

Place pastry lids on to a greased baking sheet and score with a knife. Chill.

Add the mushrooms to the stew, increase the oven to 220C/gas 7. Brush the pastry lids with egg. Place the stew at the bottom of the oven and the pastry at the top. Cook for 10-15 mins until pastry is golden brown, then serve the stew with the pastry lids.

Per Serving: 345 cals, 17g fat (7g saturated), 30g carbohydrates