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.
Nutrition
Calories: 462kcalCarbohydrates: 41gProtein: 9gFat: 29gSaturated Fat: 12gCholesterol: 67mgSodium: 693mgPotassium: 330mgFiber: 2gSugar: 2gVitamin A: 414IUVitamin C: 2mgCalcium: 32mgIron: 3mg
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