This Hearty Beef Pie Is Perfect Comfort Food On A Cold Winter Night

Beef Pie is a wonderful hearty meal on a cold night.

The classic version features a flaky crust filled with a savory meat and vegetable stew.

To align this classic with a Weight Watchers approach, I’ve made some tweaks, particularly to the dough.

Given that traditional crusts often balance flour and butter almost equally, I toned down things quite a bit. The outcome? A crunchy pie with a light, toasty layer that won’t ruin your healthy eating goals. I hope you enjoy it!

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Why you should try Beef Pie

1. Better for you: With a thinner crust and a veggie-packed filling, this beef pie offers a guilt-free indulgence for those mindful of their calorie intake.
2. Great mouth feel: The interplay between the crispy crust and the succulent vegetable and meat creates a pleasurable eating experience.
3. Celebratory: Whether served as a family dinner centerpiece or sliced into elegant portions for a gathering, this beef pie adapts effortlessly to various occasions.

Servings: 8 servings.

9 WW Points per serving

Preparation Time:

• Dough: 1 hour 15 minutes (including rising time)
• Filling: 25 minutes
• Total: 2 hours 40 minutes

Cooking Time: 30-35 minutes

Ingredients

For the Dough:

• 1 ½ cups all-purpose flour (165 g)
• ½ cup water (120 ml)
• 1 tablespoon unsalted butter, cold
• 1 tablespoon active dry yeast

For the Filling:

• 1 pound 97% lean ground beef (300 g)
• 1 cup finely chopped onion (160 g)
• 1 cup diced carrots (130 g)
• 1 cup diced red bell pepper (100 g)
• 1 cup diced zucchini (100 g)
• 2 tablespoons tomato paste
• 1 teaspoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground cumin

Instructions for Making Beef Pie

Dough Preparation:

1. In a small bowl, combine the active dry yeast with 1/4 cup warm water. Let it sit for 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour and cold butter. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
3. Add the yeast mixture and the remaining water to the flour-butter mixture. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth. Place it back in the bowl, cover with a cloth, and let it rise for 1 hour or until doubled in size.

Filling Preparation:

5. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent.
6. Add the ground beef to the skillet and cook until browned. Drain any excess fat.
7. Stir in the carrots, red bell pepper, zucchini, and tomato paste. Cook for an additional 5-7 minutes until the vegetables are tender.
8. Season the mixture with salt, black pepper, and ground cumin. Mix well and let it simmer for another 5 minutes. Remove from heat.

Assembly and Baking:

9. Preheat the oven to 375°F (190°C).
10. Divide the dough in half. Roll out one half to fit the bottom of a greased pie dish.
11. Spoon the beef and vegetable mixture onto the dough in the pie dish, spreading it evenly.
12. Roll out the remaining dough and place it on top of the filling. Seal the edges and cut slits on the top to allow steam to escape.
13. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
14. Allow the beef pie to cool for at least 20 minutes before slicing to avoid crumbling.

Variations and Substitutions

1. Shepherd’s Pie Twist: A Weight Watchers-friendly variation replaces the wheat flour crust with a base made from mashed potatoes and a starch additive for enhanced consistency.
2. Chicken Swap: Transform this recipe into a Weight Watchers favorite by swapping ground beef with shredded chicken breast. The result is not just diet-friendly but also a delightful culinary experience.

Tips and Tricks Section for Making Beef Pie

1. Roll out the dough as thinly as possible for a satisfying crunch without excess calories.
2. Brush the crust lightly with egg whites before baking for that perfect golden hue.
3. Allow the pie to cool for at least 20 minutes before cutting to ensure a clean slice without crumbling.

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Beef Pie

Servings: 8

Prep: 2 hours hrs 40 minutes mins

Cook: 35 minutes mins

Total: 3 hours hrs 15 minutes mins

A WW-friendly take on this hearty American classic.

Ingredients 

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For the Dough

• ▢ 1 ½ cups all-purpose flour, 165 g
• ▢ ½ cup water, 120 ml
• ▢ 1 tablespoon unsalted butter, cold
• ▢ 1 tablepoon active dry yeast

For the Filling

• ▢ 1 pound 97% lean ground beef, 300 g
• ▢ 1 cup finely chopped onion, 160 g
• ▢ 1 cup diced carrots, 130 g
• ▢ 1 cup diced red bell pepper, 100 g
• ▢ 1 cup diced zucchini, 100 g
• ▢ 2 tablespoons tomato paste
• ▢ 1 teaspoon olive oil
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon ground cumin

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Instructions 

Prepare the Dough

• In a small bowl, combine the active dry yeast with 1/4 cup warm water. Let it sit for 5 minutes until it becomes frothy.
• In a large mixing bowl, combine the flour and cold butter. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
• Add the yeast mixture and the remaining water to the flour-butter mixture. Mix until a dough forms.
• Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth. Place it back in the bowl, cover with a cloth, and let it rise for 1 hour or until doubled in size.

Prepare the Filling

• In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent.
• Add the ground beef to the skillet and cook until browned. Drain any excess fat.
• Stir in the carrots, red bell pepper, zucchini, and tomato paste. Cook for an additional 5-7 minutes until the vegetables are tender.
• Season the mixture with salt, black pepper, and ground cumin. Mix well and let it simmer for another 5 minutes. Remove from heat.

Assemble and Bake

• Preheat the oven to 375°F (190°C).
• Divide the dough in half. Roll out one half to fit the bottom of a greased pie dish.
• Spoon the beef and vegetable mixture onto the dough in the pie dish, spreading it evenly.
• Roll out the remaining dough and place it on top of the filling. Seal the edges and cut slits on the top to allow steam to escape.

Notes

9 WW points per serving.

Nutrition

Serving: 259gCalories: 336kcalCarbohydrates: 45gProtein: 25gFat: 7.9gSaturated Fat: 3.3gCholesterol: 53mgSodium: 663mgPotassium: 740mgFiber: 8.4gSugar: 6.1gCalcium: 49mgIron: 3.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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