Steak and Kidney Pie with French Steak Sauce by Manu

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.

Drizzle olive oil over the chuck beef and season with salt and black pepper.

Heat a hot pan on the stove and cook the beef in batches to sear it and achieve caramelization.

Remove the beef from the pan once caramelized and set aside.

Cut the kidneys into smaller pieces than the beef and fry them in the same pan for 30 seconds to 1 minute, then remove them from the pan.

Add more olive oil to the pan and add chopped carrot, celery, onion, and garlic; cook for a couple of minutes.

Scrape the caramelized bits from the bottom of the pan and mix them with the vegetables for added flavor.

Add flour to the vegetables and cook for about 30 seconds to eliminate the raw flour taste.

Pour in a bit of red wine and bring to a boil.

Add beef stock to the mixture and stir well.

Cover the pot and let it cook for a couple of hours.

Slice potatoes thinly, ensuring they are not too thick or too thin, and place them in a bowl.

Add melted butter, parmesan, salt, and pepper to the potatoes and mix with clean hands.

Layer the potato slices over the beef mixture in an oval dish, overlapping them slightly.

Bake in the oven at 200°C for about 15 to 20 minutes until the top is crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens