Steak and kidney pie
Beef and ox kidney braised in a thick gravy and baked under shortcrust or puff pastry.
- Time3 hr 15
- LevelMedium
- Costabout £2.63 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Toss the steak and kidney in the flour with salt and pepper. Brown in batches in the oil in a casserole and set aside.
- 2
Cook the onions for 6 minutes, stir in the tomato purée, then add the stock, Worcestershire sauce and bay leaves.
6 min - 3
Return the meat, cover and cook in an oven heated to 160°C (140°C fan) for 2 hours until tender.
120 min - 4
Remove the bay leaves, cool the filling for 20 minutes and spoon into a pie dish.
20 min - 5
Raise the oven to 200°C (180°C fan). Cover with the pastry, trim, seal the edges and brush with egg.
- 6
Bake for 30 minutes until golden and puffed.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.