Joe Wicks’ low carb beef and mushroom pie recipe
JOE Wicks is giving Sun readers an exclusive look at his new recipes and fave exercises to celebrate the upcoming release of his third book Lean in 15: The Sustain Plan.
Your daily meal choices will depend on whether you have completed one of Joe’s workouts that day or are having a rest day.
On workout days you must choose one post-workout, carbohydrate re-fuel meal, two reduced-carbohydrate meals and two snacks.
If you complete a workout in the morning, opt for a high-carb breakfast. If you sweat through exercise after work, choose a high-carb meal for dinner.
On rest days you can choose any three reduced-carb meals and two snacks.
Joe’s Beef and Mushroom Pie
Serves 4
REDUCED-CARB
Longer recipe
Who remembers Joe’s Chicken Pie from Book 1?
It was such a hit with people that I decided to make another one, but this time with beef and filo pastry. It takes longer than 15 minutes (more like 50) but the whole family will love this pie, so it’s well worth the wait.
Ingredients
2 tbsp coconut oil
1.25kg rump steak, chopped into large chunks
1 tsp butter
1 onion, diced
2 celery sticks, diced
1 carrot, diced
12 mushrooms, roughly chopped
2 sprigs of thyme
1 bay leaf
1½ tbsp tomato puree
3 tbsp Worcestershire sauce
500ml beef stock
1 tbsp cornflour
large handful of parsley, roughly chopped
4 sheets of filo pastry drizzle of olive oil
steamed greens, to serve
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Method
Preheat your oven to 190°C (fan 170°C, gas mark 5).
Melt half of the coconut oil in a large pan or casserole dish over a high heat.
Add half of the meat to the pan, brown it all over and remove to a plate.
Repeat the process with the remaining coconut oil and meat.
Dollop the butter into the same pan and melt it over a medium to high heat. When bubbling, add the onion, celery, carrot and mushrooms and fry, stirring occasionally, for about five minutes.
Drop in the thyme and bay leaf and continue to fry for another minute.
Add the cooked meat back into the pan and squeeze in the tomato puree.
Stir-fry the puree with the rest of the ingredients for one minute and then pour in the Worcestershire sauce and stock.
Bring to a gentle simmer.
Mix the cornflour with one tablespoon of water and then stir it into the beef mixture. The mix should thicken pretty quickly.
Tip the beef mix into a baking dish and leave to cool for 10 minutes.
Take the filo pastry out of the fridge, crumple the individual sheets into a loose ball and place straight on top of the cooling stew so that it is entirely covered.
Drizzle the pastry with olive oil and then bake in the oven for 20 minutes, or until the pastry is browned and crisp.
Serve up with mounds of steaming green veg.
Next try Joe's steak with mushrooms or bacon, leak and pea frittata.
Lean In 15: The Sustain Plan by Joe Wicks is published by Bluebird on 17th November at £16.99