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Steak, kidney and mushroom pie
Perfect comfort food on a chilly winter?s evening.
What you need
- 225 g lamb kidneys, trimmed, cored and diced
- 550 g lean beef braising steak, cut into even sized pieces
- 40 g flour
- seasoning
- 1 large onion, peeled and diced
- 450 ml beef stock
- 1 dash worcestershire sauce
- 100 g button mushrooms, wiped and halved
- for the pastry
- 225 g puff pastry (thawed if frozen)
- for the glaze
- 1 egg, beaten
- 1 tsp mustard
Method
Season the flour. Toss the kidney and steak in the flour. Mix together in a large saucepan with the onion. Pour in the stock. Bring to the boil, then reduce the heat to a steady simmer and cook for about 1 1/2 hrs or until just tender. Season well. Remove from heat. Stir in the Worcestershire sauce and mushrooms.
Spoon the meat mixture into a 1.15 litre pie dish. Leave to cool completely before covering with the pastry top.
Preheat oven to 220°C.
Roll out the pastry on a lightly floured surface to approx. 2 1/2 cm larger than the dish. Dampen the edge of the dish and place a thin strip of pastry around the edge. Dampen again and carefully lay over the rolled out pastry, taking care not to stretch it.
Press down the two pastry edges securing well. Cut off any extra pastry and flute the edges.
Beat together the egg and mustard and brush over the pastry. Score the pastry with a knife to form a diamond pattern and use any trimmings to make leaves, if liked.
Place the pie in the oven for about 20 min. Reduce the temperature to 180°C for a further 20 min. Serve piping hot.
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Preparation 35 minutes Cook 4 hours, 10 minutes Total 4 ¾ hours -
Energy 949 kcal/serving Fat 14.2 g/serving Carbohydrates 159.65 g/serving Glycaemic Index 56 Glycaemic Load 22.67 
Serving suggestion
Garnish with a little fresh parsley. Serve with seasonal vegetables.
Cook's tip
Look out in your supermarket for a ready prepared mix of fresh beef and kidney. This would be ideal for this pie and save a lot of time too! Instead of braising steak, stewing steak would be an ideal and possibly cheaper alternative.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 3971 | 856 | 10475 | 8350 |
| Energy (kcal) | 949 | 204 | 2500 | 2000 |
| Protein (g) | 46.4 | 10.0 | ||
| Carbohydrate (g) | 41.3 | 8.92 | 345 | 275 |
| Fat (g) | 65.7 | 14.2 | 95 | 70 |
| Fat (saturated) (g) | 23.4 | 5.05 | ||
| Fibre (g) | 1.83 | 0.39 | ||
| Sodium (mg) | 1061 | 228 | ||
| Salt (equivalent) (g) | 2.65 | 0.57 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 81.7 | 17.6 | 800 |
| Vitamin B-12 (µg) | 38.1 | 8.23 | 1 |
| Vitamin B-6 (mg) | 0.78 | 0.17 | 2 |
| Vitamin C (mg) | 8.71 | 1.88 | 60 |
| Vitamin D (µg) | 33.0 | 7.11 | 266 |
| Vitamin E (mg) | 3.44 | 0.74 | 10 |
| Zinc (mg) | 8.17 | 1.76 | 15 |
| Calcium (mg) | 43.4 | 9.36 | 800 |
| Folate (mcg) | 102 | 22.2 | 200 |
| Iron (mg) | 9.49 | 2.05 | 14 |
| Magnesium (mg) | 61.8 | 13.3 | 300 |
| Niacin (mg) | 13.6 | 2.94 | 18 |
| Pantothenic acid (mg) | 3.71 | 0.80 | 6 |
| Riboflavin (mg) | 2.05 | 0.44 | 1.6 |
| Phosphorous (mg) | 531 | 114 | 800 |
| Thiamin (mg) | 0.86 | 0.19 | 1.4 |
This recipe is:
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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