Steak and Kidney Pie

Recipe by Doreen Randal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    kg chuck steak, cubed
  • 4
    lambs kidneys
  • 3
    tablespoons oil
  • 3
    onions, finely chopped
  • 2
    tablespoons flour
  • 1 12
    cups beef stock (I use Campbell's)
  • 12
    teaspoon salt
  • black pepper, freshly ground
  • 1
    egg yolk
  • 1
    tablespoon milk
  • 1
    pastry crust, to cover a deep 25cm pie dish (I buy frozen)
Advertisement

DIRECTIONS

  • Trim the beef to remove all the fat. Skin and remove the core from the kidneys and chop into small pieces.
  • Brown the beef and kidneys in hot oil.
  • Add the onions and cook 5 minutes.
  • Stir in the flour and add the stock gradually.
  • Season with salt and pepper.
  • Add sauce and bay leaf.
  • Transfer to a saucepan, cover and simmer 1 1/2 hours until b eef is tender.
  • Transfer to the pie dish.
  • Top steak and kidney with the pastry.
  • Cut a design deeply into the pastry to allow the steam to escape. Brush with egg yolk and milk glaze. Bake at 180 C for 35 minutes until the beef is hot and the pastry is golden brown.
Advertisement