Steak and Kidney Pie
Amanda
Slow cooked steak and kidney with mushroom and onions, topped with a buttery suet pastry
Prep Time 30 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 3 hours hrs
Course Main Course
Cuisine British
Servings 6
Calories 462 kcal
- 500 g stewing or braising steak cubed
- 200 g pigs kidney cored and chopped
- 125 g mushrooms chopped
- 1 onion chopped
- 1 tablespoon Worcester sauce
- 1 tablespoon plain flour
- 1 pint beef stock
- seasoning
- 1 teaspoon dried thyme
- 2 tablespoon oil
For the pastry
- 284 g all purpose flour
- 1 teaspoon salt
- 90 g butter
- 75 g shredded suet or lard
- 1 egg for glazing
Fry the onions for a few minutes over a medium heat to soften and add the mushrooms. Transfer to a casserole dish.
Increase the heat and brown the steak with salt and pepper, transfer to casserole.
Add the kidney to the pan for a minute and then sprinkle in the flour, stock and Worcester sauce.
Bring to the boil and then combine with ingredients in the dish.
Cover and cook for about 2-3 hours on 160C/310F/Gas 3, or 8 hours on high in a slow cooker. (Reduce the stock by half if using a slow cooker).
Transfer the mixture to a pie dish and cool and cover, ideally overnight.
In a food processor pulse the pastry ingredients together until they resemble breadcrumbs.
Add cold water and pulse until it forms a dough.
Cover in cling film and refrigerate for 20 minutes.
Roll out to cover the dish and decorate. Add a few slits to the top and glaze with beated egg..
Cook in the oven at Gas 4-5/180C/350F for about 20-30 minutes.
Calories: 462kcalCarbohydrates: 41gProtein: 9gFat: 29gSaturated Fat: 12gCholesterol: 67mgSodium: 693mgPotassium: 330mgFiber: 2gSugar: 2gVitamin A: 414IUVitamin C: 2mgCalcium: 32mgIron: 3mg