Recipe of the day: Steak and kidney pie

Hey there! Finally, it’s Friday!

Time to take a break after work and enjoy some good old comfort food.

Picture this: a hot steak and kidney pie, its golden crust glistening and the rich hearty filling ready to melt in your mouth.

Let’s forget about the busy week we’ve had for now, put away the tools and close those laptops, and focus on creating a delicious treat that will make this Friday night a special one.

ALSO READ: Recipe of the day: Garlic butter lamb chops

Steak and Kidney pie

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Friday evenings are all about unwinding after a busy week, and what better way to do that than with a light and easy Steak and Kidney pie?

• Author: Lorrie Sterling
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 4 1x
• Category: Pies
• Method: Microwave
• Cuisine: African

Ingredients

Scale 1x2x3x

• 453g fresh lamb kidneys
• 2 tablespoons butter or lard
• 907g round steak, cubed
• 2 onions, chopped
• 2 teaspoons salt
• 2 teaspoons Worcestershire sauce
• ½ teaspoon dried thyme
• ¼ teaspoon ground black pepper
• 1 bay leaf
• 2 cups water, divided
• 4 cups diced potatoes
• 6 tablespoons all-purpose flour
• 1 recipe pastry for a 22cm single crust pie

Instructions

1. Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
2. Heat butter or lard in a large pot over medium heat. Add diced kidney and steak; cook and stir until beef is browned. Stir in onions and season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Stir in 1 1/2 cups water; simmer until meat is almost tender, about 1 hour.
3. Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
4. Whisk remaining 1/2 cup water and flour together until smooth; stir into beef mixture. Continue cooking and stirring until mixture thickens; transfer into a 3-quart casserole dish.
5. Preheat the oven to 218°C.
6. Roll out pastry slightly larger than top of casserole dish; place pastry over meat mixture, and trim to leave a 1-inch overhang on all sides. Fold under, and flute against inside edge of casserole, then cut several slits in the crust to allow steam to escape.
7. Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

Notes

To give the lamb kidneys a milder taste, soak them in cold milk for about half an hour before cooking. If you are using ox kidneys, soak in lightly salted water overnight.

Nutrition

• Serving Size: 6 people
• Calories: 658 kcal
• Fat: 31g
• Carbohydrates: 42g
• Protein: 51g