Steak and mushroom pies

1 Preheat your oven to 220?C/fan 200?C/gas 7. Spray a large, heavy-based pan with low-calorie cooking spray and place over a high heat. Add the steak and stir-fry for 5-6 minutes, or until browned all over.

2 Add the mushrooms, carrots, swede, onions, garlic, herbs, Worcestershire sauce, stock and gravy granules and bring to the boil. Reduce the heat and simmer gently for 12-15 minutes, or until the sauce has thickened. Divide the steak filling between 4 individual pie dishes.

3 Roll out the pastry on baking paper and cut out 4 lids. Brush the rim of each dish with a little egg and top with a pastry lid, pressing down the edges to seal. Make a hole in the centre of each lid and brush with more egg.

4 Bake the pies for 15-20 minutes, or until risen and golden. Steam the kale for 4-5 minutes, or until just tender. Serve with the pies.

More receipes like this can be found in the latest issue of Slimming World.  Enhanced iPad edition also available