Classic Steak and Kidney Pie

This easy steak and kidney pie pairs perfectly with a side of roasted brussel sprouts.

Classic Steak and Kidney Pie
Classic Steak and Kidney Pie
Servings Prep Time Cook Time
6servings 35minutes 3.5 hours
Servings Prep Time
6servings 35minutes
Cook Time
3.5 hours
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. To make the filling, heat a non-stick frying pan over a high heat. Add the beef and fry, stirring occasionally, for 4 minutes until browned on all sides. Transfer to a bowl, add the kidney and set aside.
  2. Heat the oil in the pan, then add the leeks. Stir, then cover and cook gently for 4 minutes until starting to soften. Stir in the rutabaga and carrots, cover and cook for a further 4 minutes until lightly browned. Add the beef and kidney; season to taste, then add the flour and toss well to coat. Pour in the stock and bring to a boil, stirring. Simmer for 2 minutes. Remove the pan from the heat and set aside.
  3. To make the pastry, tear the bread into small pieces and put into a food processor. Pulse until fine crumbs are formed. Add the flour, thyme and vegetable shortening and season with a little salt and pepper. Pulse again to combine, then, with the motor running, pour in enough of the cold water to form a soft dough.
  4. On a lightly floured surface, roll out three-quarters of the dough, to a circle large enough to line a 1 litre pie basin. Line the basin carefully, then fill with the steak and kidney mixture. Trim the excess pastry. Roll out the remaining pastry to form a lid, wet the edges of the dough and place on top of the filling, sealing the edges well with your fingers.
  5. Cover the basin with a double thickness of foil, pleated in the middle and secured with string. Steam the pie over simmering water for 3 hours. Serve the pie hot.
Recipe Notes

Nutritional Information: 17 g protein, 19 g fat of which 9 g is saturated,  27 g carbohydrate, 4 g fibre, 357 Calories