Steak and Kidney Pie
Slow cooked steak and kidney with mushroom and onions, topped with a buttery suet pastry
Ingredients
- 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
Instructions
- 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.
Notes
Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition
Calories: 462kcalCarbohydrates: 41gProtein: 9gFat: 29gSaturated Fat: 12gCholesterol: 67mgSodium: 693mgPotassium: 330mgFiber: 2gSugar: 2gVitamin A: 414IUVitamin C: 2mgCalcium: 32mgIron: 3mg
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