The ultimate makeover: Steak & kidney pie

The ultimate makeover: Steak & kidney pie

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs, 15 mins

Skill level

Moderately easy

Servings

Serves 6

The ultimate comfort dish gets a superhealthy makeover

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition

kcalories
373
protein
33g
carbs
28g
fat
14g
saturates
5g
fibre
3g
sugar
7g
salt
0.42g

Ingredients

For the filling

  • 200g lamb's kidneys, halved
  • 1 tbsp rapeseed oil
  • 2 medium onions, chopped
  • 2 bay leaves
  • 4 thyme sprigs
  • 600g lean stewing steaks, cut into chunks
  • 100ml red wine
  • 2 tsp tomato purée
  • 1 tsp English mustard powder
  • 2 tbsp plain flour
  • 1 large carrot, chopped
  • 4 flat mushrooms, quartered or halved if small
  • 3 tbsp chopped parsley

For the pastry

  • 140g plain flour, plus extra for dusting
  • 1 tsp thyme leaves (optional)
  • 25g very cold (or frozen) butter
  • 4 tbsp 2% fat Greek yogurt
  • 2 tbsp extra-virgin olive oil

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Method

  1. Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces. Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often. Put the kettle on.
  2. Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat. Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of mins. Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened. Tip in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.
  3. Remove from the heat and remove the bay leaves and thyme sprigs. Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
  4. While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl. Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper. Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth.
  5. Roll out the pastry on a lightly floured surface so it’s slightly bigger than the top of the pie dish. Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.

Recipe from Good Food magazine, October 2009

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Comments

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paulc007's picture
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Made this for my family, all enjoyed. Delicious :O)

ruthy10's picture
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I made this for my partner and I for the first time but without the kidneys as he doesn't like them and the pastry with no yogurt as I forgot to buy some, so just used some milk and it worked really well, the pastry had a nice crunch. Although we both enjoyed this dish we thought there was something missing flavor wise so may add a stock cube and a little more mustard next time. Overall a nice healthy pie.

misterenglish's picture

Sounds a wonderful recipe, and I'm sure is well worth the 5 stars. I haven't had Steak & Kidney pie for 30 years or more - have lived in Canada since 1982 - but it was always my favourite when I still lived with my mum during the 50's & part of the 60's.

amber65's picture

Have made this twice now,only the filling not the pastry. Used veg stock instead of water and works well. Real test will be my friends children in a few days....

maunderbeak's picture
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I left out the thyme, as I didn't have any, but it was very good, although I think I should have cut the beef into smaller pieces. I also cooked it for a little longer than suggested. Quite laborious to prepare, partly because I cooked over double the quantity. About 2 Kg of meat altogether, but it was worth it and my guests were very complimentary!

rowlettj's picture
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Generally I found recipe fine. I think I enjoyed it more than my family - but then that's probably because I like pies more! Like
mamma smith and Royston, I left out the kidneys (as not fussed), and used dried thyme rather than fresh sprigs (out of laziness). Important to let meat cook for its time to go tender.

nance1's picture
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I left out the kidney put in a few sring onions
it was delicious will make again

jenny3704's picture
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When I made this I only used the pastry recipe, as I was using venison stew meat, which I cooked in the slow cooker with veg stock, which made an amazing gravy, it tasted divine with this pastry. I used 0% greek yogurt, because thats the only greek yogurt the supermarket sold. I used thyme and also some left over chives in the pastry, this tasted delicious. This is a fab recipe for a healthier pastry. I have to follow a low fat diet for health reasons, and I had almost given up on ever eating pastry again, so thanks Angela, you've done it again!

mammasmith's picture
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This was surprisingly tasty. Everyone enjoyed the pastry, which was really simple to make, had texture similar to suet pastry, but without the fat!! Made the filling without kidney as I dont like and casseroled the meat for over an hour. Was delicious. Will make again.

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