STEAK-AND-KIDNEY-PIE

STEAK AND KIDNEY PIE

“Old Time Favourite”

INGREDIENTS

  • 50g unsalted butter
  • 2 tablespoons olive oil
  • 2 chopped onions
  • 250g chopped mushrooms
  • 800g beef chuck steak cut in 2cm cubes
  • 200g trimmed lamb kidneys cut into 2cm cubes
  • 2 tablespoons seasoned plain flour
  • 2 chopped garlic cloves
  • 330ml bottle stout (eg. Guinness)
  • 375ml beef stock
  • 2 thyme sprigs
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 2 tablespoons HP sauce plus extra to serve (optional)
  • 2 tablespoons chopped flat-leaf parsley
  • 375g block frozen puff pastry, thawed
  • 1 beaten egg

METHOD

Step 1

Melt butter and 1 tablespoon oil in a casserole dish over medium heat. Cook onions for 2-3 minutes. Add mushrooms and cook 2 minutes or until soft. Remove from dish and set aside

Step 2

Add 1 tablespoon olive oil to the pan. Toss kidneys in flour then cook whilst turning every 2-3 minutes to ensure that the kidneys are sealed on all sides.

Step 3

Toss beef in remaining flour before cooking the beef in 2 batches 4-5 minutes until browned on all sides. Return kidney and onion to the pan. Add stout and bring to the boil then reduce the heat to low. Simmer 8-10 minutes until reduced by half

Step 4

Add stock, tomato paste, herbs and salt and pepper. Bring to the boil then reduce the heat down to low. Partially cover and simmer 90 minutes, stirring occasionally until the meat has become tender

Step 5

Remove both the meat and vegetables taking care to discard the bay leaves, then simmer the remaining sauce over medium heat 5-6 minutes until reduced to approximately 1 1/2 cups. Stir in HP sauce and parsley. Return the meat and vegetables to the pan and allow to cool

Step 6

Preheat oven to 200°C

Step 7

Roll pastry on a floured surface until 5mm thick. Cut a 1cm wide strip of pastry that will fit around the rims of two 1 litre pie dishes. Using a pie dish as a template, cut pastry lids 1cm larger than the pie dishes

Step 8

Divide the pie mixture equally among dishes before pressing the pastry strips around each pie dish rim and brush with water. Place the pastry lids on top then trim off the excess. Seal the edges with a fork and brush with egg. Top with thyme sprigs then bake for 25 minutes or until puffed up and golden brown. Serve with HP sauce if desired

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