The ultimate makeover: Steak & kidney pie

The ultimate makeover: Steak & kidney pie

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(8 ratings)

Prep: 30 mins Cook: 2 hrs, 15 mins

More effort

Serves 6
The ultimate comfort dish gets a superhealthy makeover

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition:

  • kcal373
  • fat14g
  • saturates5g
  • carbs28g
  • sugars7g
  • fibre3g
  • protein33g
  • salt0.42g
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Ingredients

For the filling

  • 200g lamb's kidneys, halved
  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 medium onions, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 bay leaves
  • 4 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 600g lean stewing steak, cut into chunks

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 100ml red wine
  • 2 tsp tomato purée
  • 1 tsp English mustard powder
  • 2 tbsp plain flour
  • 1 large carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 flat mushroom, quartered or halved if small

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 3 tbsp chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the pastry

  • 140g plain flour, plus extra for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tsp thyme leaves (optional)
  • 25g very cold (or frozen) butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp 2% fat Greek yogurt
  • 2 tbsp extra-virgin olive oil

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.

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Comments (10)

helers's picture
5

My one change was to use Guinness instead of wine and water worked a treat

paulc007's picture
5

Made this for my family, all enjoyed. Delicious :O)

ruthy10's picture
4

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
5

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
3

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
5

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

jenny3704's picture
5

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
5

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.

Questions (4)

mollymae64's picture

Would I gave to up the quantity of meat if I omitted the kidneys?

goodfoodteam's picture

Hi mollymae64 thanks for your question. Adding 200g extra meat instead of the kidneys should be absolutely fine, although we haven't tested doing so in our kitchen so cannot guarantee perfect results. Let us know how you get on.

SharMW's picture

Can I leave out the wine & use beef stick instead of 400ml water?

goodfoodteam's picture
Hi there. Yes you can make those substitutions.

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