This is one of my top three dishes in the world! My mum makes the best one of course, but last weekend I really fancied a good steak and kidney pie. I’ve been eating healthier and cutting certain things out of my diet to try and lose some weight so it seemed like the most exciting thing in the world that day to be having a pie for dinner. I have mine with chips because they are delicious with the gravy left over from the meat. It is such an easy meal to prepare and cook – perfect for any night of the week and is really economical to make! It was my first attempt at making one as my mum usually does it for me, but it tasted pretty similar to hers so I’m guessing we used the same ingredients. It is a perfect ‘winter warmer’ and if you don’t like kidney, they can easily be swapped for mushrooms. This recipe makes 4 portions.
The chips were also very simple to do and healthy! I boiled the potatoes first then sprayed some fry light on a baking tray and baked them in the oven on 180 degrees for 20 minutes. They came out really crispy and were even better as I didn’t feel guilty eating them. I believe they are syn-free on Slimming World.
Prep time: 15 minutes. Cooking time: 3+hours
- 200g diced beef per person.
- 200g kidney (I used lamb).
- 1 onion diced.
- 100g button mushrooms diced.
- 2 cloves of garlic crushed.
- Bunch of thyme (I just put the whole lot in as the leaves fall off the stalk and then you can just remove them at the end – much easier than pulling them off).
- 4 carrots diced.
- 1 tbsp Dijon mustard.
- 1 tbsp Worcestershire sauce.
- 3 bay leaves.
- 1 litre of beef stock.
- 1 tsp dried mixed herbs.
- 180ml red wine.
- Salt and pepper to taste.
- Plain flour (enough to cover the meat for browning).
- Heat some oil in a large pan and brown off the meat before setting to one side.
- In a large casserole pan, heat some oil and add the onion, garlic and carrots to the pan. Sweat off on a low heat for 10 minutes.
- Add the mushrooms, thyme, mustard, bay leaves and dried herbs. Cook for a further 10 minutes.
- Add the meat back to the pan, along with the wine. Cook on a medium heat until the wine has reduced by half.
- Season with salt and pepper, Worcestershire sauce and add the beef stock.
- Transfer to a low heat and cook for 3 hours. Make sure you stir occasionally, adding more stock if necessary.
- When the meat is tender, remove from the heat and drain through a sieve. Make sure you save the juices as they make an amazing gravy.
- Transfer the meat to a pie dish and cover with puff pastry. I used ready rolled pastry as it is much easier and cheaper to do so! Seal the edges with a fork and brush with milk or egg.
- Bake on 180 degrees for 20 minutes until golden.
- Serve with chips and peas – and of course the gravy!