2 hrs 18 mins
2 hrs 15 mins
Tea Girl's Note:
Cut out the fat but not the taste, try this if you like Steak and Kidney Pie but don't want to feel so guilty. Based on this recipe: http://www.bbcgoodfood.com/recipes/13015/the-ultimate-makeover-steak-and-kidney-pie
My Private Note
Units: US | Metric
- 200 g lambs kidneys, halved
- 1 tablespoon rapeseed oil
- 2 medium onions, chopped
- 2 bay leaves
- 4 fresh thyme sprigs
- 600 g lean stewing steaks, cut into chunks
- 100 ml red wine
- 2 teaspoons tomato puree
- 1 teaspoon English mustard powder
- 2 tablespoons plain flour
- 1 large carrot, chopped
- 4 flat mushrooms, quartered, halved if small
- 3 tablespoons chopped parsley
- 140 g plain flour, plus extra for dusting
- 1 teaspoon thyme leaves (optional)
- 25 g very cold butter (or frozen)
- 4 tablespoons 2% fat Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1Cut 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.
- 2Heat 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.
- 3Put the kettle on.
- 4Add 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.
- 5Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of minutes
- 6Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened.
- 7Put 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.
- 8Remove from the heat and remove the bay leaves and thyme sprigs.
- 9Stir 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.
- 10While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl.
- 11Grate 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.
- 12Using 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.
- 13Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish.
- 14Lay 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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Nutritional Facts for Healthy (And Tasty!) Steak and Kidney Pie
Serving Size: 1 (254 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 434.4
- Calories from Fat 137
- Total Fat 15.2 g
- Saturated Fat 5.3 g
- Cholesterol 200.4 mg
- Sodium 155.9 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 2.0 g
- Sugars 2.6 g
- Protein 39.0 g
The following items or measurements are not included:
fresh thyme sprigs