Classic Steak and Kidney Pie
This easy steak and kidney pie pairs perfectly with a side of roasted brussel sprouts.
| Servings | Prep Time | Cook Time |
| 6servings | 35minutes | 3.5 hours |
| Servings | Prep Time |
| 6servings | 35minutes |
| Cook Time |
| 3.5 hours |
Ingredients
- Filling
- 250 g lean stewing beef
- 100 g beef kidney cut into small pieces
- 2 tsp vegetable oil
- 2 leeks trimmed and sliced
- 200 g rutabaga peeled and cubed
- 175 carrots peeled and thickly sliced
- 2 tsps plain flour
- 1 1/4 cup beef stock
- Pastry
- 2 small slices whole wheat bread
- 1 cup self-raising flour
- 1/2 tsp dried thyme
- 100 grams vegetable shortening cut into small pieces
- 3 - 5 tsps cold water
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- To make the filling, heat a non-stick frying pan over a high heat. Add the beef and fry, stirring occasionally, for 4 minutes until browned on all sides. Transfer to a bowl, add the kidney and set aside.
- Heat the oil in the pan, then add the leeks. Stir, then cover and cook gently for 4 minutes until starting to soften. Stir in the rutabaga and carrots, cover and cook for a further 4 minutes until lightly browned. Add the beef and kidney; season to taste, then add the flour and toss well to coat. Pour in the stock and bring to a boil, stirring. Simmer for 2 minutes. Remove the pan from the heat and set aside.
- To make the pastry, tear the bread into small pieces and put into a food processor. Pulse until fine crumbs are formed. Add the flour, thyme and vegetable shortening and season with a little salt and pepper. Pulse again to combine, then, with the motor running, pour in enough of the cold water to form a soft dough.
- On a lightly floured surface, roll out three-quarters of the dough, to a circle large enough to line a 1 litre pie basin. Line the basin carefully, then fill with the steak and kidney mixture. Trim the excess pastry. Roll out the remaining pastry to form a lid, wet the edges of the dough and place on top of the filling, sealing the edges well with your fingers.
- Cover the basin with a double thickness of foil, pleated in the middle and secured with string. Steam the pie over simmering water for 3 hours. Serve the pie hot.
Recipe Notes
Nutritional Information:Â 17 g protein, 19 g fat of which 9 g is saturated, Â 27 g carbohydrate, 4 g fibre, 357 Calories
