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Steak and Kidney Pie - Episode 3

Steak and Kidney Pie

Serves 6

Prep time: 30 minutes
Cooking time: 2 hours


1kg good quality lean free range braising steak, cut into chunky dice
4 free range lamb's kidneys, trimmed by the butcher
800g shallots, peeled and quartered
1 tbsp olive oil
1star anis
1stick cinnamon
1/2 tsp white pepper
1 bay leaf
1tbsp buckwheat flour (you could use plain)
150ml vermouth
700 ml good quality beef stock
90g pastry (15g per person)
little milk to brush over the pastry


Preheat the oven to 180C Fan.
Roll out the sheet of puff pastry and cut out X amount of shapes. Brush the top with a little milk and set onto a baking tray. Cook in hot oven for 10 minutes or until puffed up and golden. Set aside for later.

If you haven't got the butcher to do this for you, slice the kidneys widthways with a sharp knife. With the help of little pair of scissors, carefully snip around the lighter centre core and discard. Then chop the liver into smallish cubes. In a large mixing bowl, combine the buckwheat flour (or plain if not using), the steak, the liver and white pepper until evenly coated.

In a large pan, fry off half the meat in half the olive oil until the meat is well browned, then set aside. Repeat the process for the other half until all the meat is well coloured. Replace the meat into the pan, along with the shallots, star anis, cinnamon, the Vermouth and stock. Bring to the boil, then turn the heat right down and place a lid over the top. Simmer super gently for 1 � hours, before removing the lid and turning up the heat to medium for the final � hour of cooking time. Season well and serve with a little 'hat' of golden puff pastry on the top.


Steak and Kidney Pie
Per serving this recipe provides the following from your food group allowance:
1.5 Portion of Fruit & Vegetables
2 Portions of Protein Foods
1.5 Portions of 'Extras'