Steak and Kidney Pie
When it comes to the great British pie, steak and kidney is surely the best-loved – and no wonder. This version is packed with meaty goodness, making it perfect winter fare. Serve with boiled potatoes and seasonal veg for a really satisfying family meal.
- Recipe serves6
- Preparation Time20 min
- Cooking Time210 min
Ingredients
- 2tbsps vegetable oil
- 700g beef braising steak, diced
- 350g diced ox kidney
- 1 onion, diced
- 25g plain flour
- 1tbsp tomato puree
- 550ml boiling water
- 1 Knorr Rich Beef Stock Pot
- 500g prepared puff pastry
- Eggwash for glazing
Method
- Heat oven to 160°C, 140°C fan, Gas Mark 3.
- Heat the oil in a large frying pan and fry the kidney until lightly browned, then remove and repeat with the beef until it is browned all over.
- Add the onion and cook for a few minutes until the onion has softened and add the tomato puree.
- Add the flour and stir. Slowly add the boiling water and the stock to make the sauce. Add the kidney back into the pan.
- Cover with a lid and place in the oven for 2½–3 hours or until the beef is tender, checking occasionally.
- Once the beef is cooked, check the seasoning and add black pepper if needed.
- Place the pie filling in a suitable pie dish, cover with the pastry and glaze with egg wash.
- Bake at 190°C, 170°C fan, Gas Mark 5 for approximately 25 minutes, or until fully cooked and golden brown.
