Steak and kidney pie with a suet crust pastry

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon

Vegetable stock can reduce sodium while still adding flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pie crust

Phyllo dough is lower in fat, and homemade crust can save costs.

Heat oil in a pan on medium heat.

Add diced onion and brown them, adding demerara sugar to caramelize.

Stir in tomato puree, bay leaves, and mixed herbs; deglaze the pan with water.

In a separate hot frying pan, brown diced shin in small batches, seasoning with salt and black pepper.

Once browned, add shin to the onion mixture.

Deglaze the frying pan with water and add to the onion mixture.

Brown the diced kidney in the hot pan, seasoning with salt and black pepper, then add to the mixture.

Add beef stock cubes dissolved in 300 mls boiling water and 300 mls Cornish ale to the mixture; stir well.

Simmer the steak and kidney mixture on low heat for about 1.5 hours.

Prepare the pastry by mixing self-raising flour, baking powder, salt, black pepper, and beef suet in a bowl.

Add water gradually until the pastry comes together; knead gently.

After 1.5 hours, skim fat from the steak and kidney mixture, then add corn flour mixed with cold water to thicken.

Remove bay leaves from the mixture.

Flour the work surface and roll out the pastry to fit a 2 L Pyrex pie dish.

Transfer the steak and kidney mixture to the pie dish and cover with pastry.

Brush the pastry with egg yolk for a golden finish.

Preheat the oven to 180°C (350°F) and bake for 40-45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens