Steak And Kidney Pie

Steak And Kidney Pie
Nutrition Information
  • Serves: 6
  • Calories: 51
  • Fat: 1g
  • Sodium: 771g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 35g
  • 1 large onion
  • 750 g braising steak
  • 1 heaped tbsp plain flour
  • 300 ml beer
  • 1 sprig thyme (leaves)
  • 2 Tbps gravox powder
  • 2 bay leaves
  • 3 juniper berries, crushed (3 to 4)
  • 3 dried mushrooms, quartered (3 to 4)
  • 150 g lamb kidneys, (optional), cleaned and diced
  • 3 pieces rolled, rich puff pastry
  • 500 ml Beef Stock
  • 2 Tbs peanut or canola oil
  • salt and pepper to taste
  • 1 egg, gently beaten, for glaze
  1. Cut onion in quarters then eighths and sautee in a pan with oil until softened.
  2. Dice the steak,, then stir in with the onion over a good heat. Sprinkle over plain gravox, then mix in.
  3. Add the beer, stock, bay leaves, thyme and crushed juniper berries. Allow to reduce by a third over medium heat.
  4. Add the mushrooms and the pieces of kidney and allow mixture to simmer until meat is tender (around an hour and a half).
  5. Once cooked, season to taste and allow to stand over very low heat.
  6. Cut large pieces of ready made puff pastry into four. Sandwich one piece on top of another and repeat until you have six doubled-up pieces. Place on a non-stick baking tray (or non-stick paper on baking tray).
  7. Brush with beaten egg and cook for about 10 minutes at 190c, until puffy and golden brown.
  8. Cut open the pie crust, and fill with mixture.
  9. Serve with mashed potatoes and peas.
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