STEAK AND KIDNEY PIE | PIE RECIPE

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.

Preheat the oven (temperature not specified).

Cut the beef and kidney into bite-sized pieces.

Chop the onion, potato, carrot, and garlic finely.

Heat olive oil and butter in a large skillet over medium heat until melted.

Add the onion and cook until translucent.

Add the beef and kidney to the skillet and brown on all sides.

Stir in the potato, carrot, and garlic, cooking for an additional few minutes.

Sprinkle black pepper and green pepper over the meat and vegetables, stirring to coat evenly.

Gradually add beef stock, stirring constantly until heated through.

Season with salt; simmer for a few minutes.

Roll out puff pastry on a floured surface to fit your pie dish.

Transfer the meat mixture to the pie dish and cover with puff pastry, sealing edges.

Make a few slits in the pastry for steam to escape.

Brush the pastry with a mixture of egg and milk for a golden finish.

Bake in the preheated oven until pastry is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens