French · Dinner
Baked Beef and Potato Pie (Low-Calorie)
French-style baked casserole layering lean seared beef sirloin with sliced potatoes and a light tomato-mushroom sauce, topped with Gruyere and baked until potatoes are tender and the top is golden. Uses stock and yogurt instead of cream to maintain a lighter profile.
$5
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
398Calories
34.1gProtein
17.2gFat
26.8gCarbs
7.4gSugar
4.1gFiber
523mgSodium
109mgChol
7.1gSat Fat
1180mgPotassium
220mgCalcium
3.6mgIron
2.3mcgVitamin B12
24mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Slice the potato into 3mm rounds, cut the beef sirloin into small cubes, slice the onion thinly, mince the garlic, and chop the thyme and mushroom.
2
Sear
Heat olive oil in a small skillet over medium-high heat and sear the beef cubes for 2–3 minutes, turning occasionally, until browned outside but still pink inside.
3
Simmer
Add onion and garlic to the skillet over medium heat and cook 3–4 minutes until soft. Stir in tomato, stock, mushroom, and thyme; simmer 5 minutes until sauce thickens slightly.
4
Build
Spread half the potato slices in a small baking dish, spoon the beef mixture over, then layer remaining potato slices on top to cover.
5
Bake
Cover with foil and bake at 400°F for 30 minutes. Uncover, scatter Gruyere over top, and bake 10–15 minutes until potatoes are tender and cheese is golden.
6
Rest
Let the pie sit at room temperature for 5 minutes.
7
Plate
Spoon onto a plate and top with a small dollop of Greek yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g beef sirloin
- 11 oz311g potato
- 11 onion
- 2 clove2 clove garlic
- 2/3 cup80g, about a third of a 14.5 oz can canned tomatoes
- 4 tbsp60ml beef stock, low sodium
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp fresh thyme
- 60g60g mushroom
- 1.4 oz40g Gruyere
- 2 tbsp30g plain Greek yogurt
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
