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Steak and kidney pie

A traditional winter warming pie

4 - 6

Serves

25 mins

Prep Time

1 hr 20 mins

Cook Time

Regina Wypych

Recipe author

Regina Wypych

Make the most of inexpensive cuts of beef for this traditional steak and kidney pie recipe which is meltingly tender after long slow cooking. This British family favourite sees a flaky and buttery crust cover a decadent savoury filling of steak and beef kidneys flavoured by a hearty dose of vegetables, red wine, and beef stock.

Make the most of inexpensive cuts of beef for this traditional steak and kidney pie recipe which is meltingly tender after long slow cooking. This British family favourite sees a flaky and buttery crust cover a decadent savoury filling of steak and beef kidneys flavoured by a hearty dose of vegetables, red wine, and beef stock.

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Ingredients

Steak filling

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400g Quality Mark rump steaks

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200g beef or sheep kidney

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1 large leek

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white part only

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1 red capsicum

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1 large celery stalk

finely sliced

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8 button mushrooms

sliced

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½ Tbsp fresh thyme

finely chopped

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1 garlic clove

crushed

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3 Tbsp olive oil

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¼ cup white flour

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½ tsp salt

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¼ tsp black pepper

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½ cup red wine

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¾ - 1 cup beef stock

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1 heaped Tbsp cornflour

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¼ cup parsley

roughly chopped

To assemble

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2-3 sheets flaky pastry

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1 egg

beaten

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1 Tbsp poppy seeds

Method

To Make Filling

To Assemble

1

Wash leeks, and quarter and slice the white part.

2

In a high-sided frypan with a lid, fry leeks in 1 Tbsp of olive oil till golden but not brown (about 5 mins).

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3

Add chopped capsicums, celery, sliced mushrooms, thyme, garlic and 1 Tbsp of olive oil. Continue frying until mushrooms are softened (about 8 mins).

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4

Transfer vegetables to a plate.

5

Cut any larger steak pieces so all are around 3cm in length. If kidneys are not already chopped, slice them into 2cm sizes, removing any fat.

6

Mix flour, salt and pepper on a plate and toss steak and kidney pieces through the flour mix, so they are lightly but evenly coasted.

7

Add last tablespoon of olive oil to the frypan, and over a medium heat brown steak and kidney (about 3 minutes). Do this in two batches.

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8

Once browned, return the vegetables to the frypan, add the red wine and beef stock. Turn down heat to low and cook on stove top for 45-60 minutes or until steak is soft but still holds its form. If the sauce is too runny, mix cornflour with 3 tablespoons of water so you have a runny paste and add to sauce mixture, stirring to avoid lumps forming (TIP: add a bit of warm sauce to the cornflour mix first). Taste and adjust seasoning if necessary.

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9

TIP: alternatively for the steak to be really tender, you can pop all this in the crockpot and cook on low for 4 hours.

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10

If time allows, cool completely. If short on time, cool until steam has evaporated (20-30 minutes).

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11

Stir parsley through meat mixture.

12

Turn oven to 200°C.

Nutrition Information per Serving (522g)

A warming winter classic that packs a nutrient punch! Iron, zinc, Vitamin B12 and selenium are all essential nutrients and provided in high quantities in this recipe.

Energy

2454kJ (586 kcal)

Protein

37.8g

Total Fat

33.1g

Saturated Fat

12.6g

Carbs

25.1g

Dietary Fibre

6.9g

Sodium

566mg

Iron

7.1mg

Zinc

5.6mg

Vitamin B12

9.9µg