Steak and Kidney Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 353.5
  • Total Fat: 18.7 g
  • Cholesterol: 164.6 mg
  • Sodium: 371.9 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 28.5 g

View full nutritional breakdown of Steak and Kidney Pie calories by ingredient
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Number of Servings: 6


    681g lean stewing steak
    113g lambs kidney
    1 level tbsp cornflour
    2 tsp mustard powder
    salt and freshly ground black pepper
    I onion
    2 garlic cloves
    Fry Light
    568ml beef stock made with Bovril
    I bay leaf
    1 tsp freshly chopped thyme
    150g pack puff pastry
    1 egg


The pie can be frozen, before baking, for up to one month.
Serve with green veg and a carrot and swede or celeriac mash!


Preheat the oven to 220C/425F/Gas7. Remove all the visible fat from the steak and cut into cubes.
Clean and trim the kidneys and slice thickly.
Place all of the meat in a bowl, sprinkle over the cornflour, mustard and seasoning and toss to coat well.
Peel and slice the onion, peel and crush the garlic and soften in a little Fry Light.
Add the meat and fry fro a further 3-4 minutes.
Add the stock, bayleaf and thyme, bring it to the boil, cover and simmer for 1.5 hours, stirring occasionally until the meat is tender. Transfer to a 20cm pie dish.
Roll the pastry out to form a circle slightly larger than the pie dish. Beat the egg, brush over the rim of the pie dish, place the pastry over the top, trim the edges and press down to seal. Brush the pastry with the remaining egg and bake for 15 - 20 mins until the pastry is risen and golden.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user PILLYWIGGIN.

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