Steak and Kidney Pie
Succulent pieces of steak and juicy kidneys, filled with onions, carrots and potatoes, and topped off with a lid of light flaky puff pasty. The ultimate in comfort food.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 1 large pie
- 500 g Stewing Steak cubed
- 2 Tablespoons Flour to coat the beef
- 250 g Ox Kidney coarsely chopped
- 3 medium Onions (chopped) approximately 2 cups
- 3 medium Potatoes (cubed) approximately 2 cups
- 3 medium Carrots (sliced) approximately 1 cup
- 2 cups Shredded Cabbage
- 1 cup Beef Stock You can use beef stock cubes to make it
- 3 Tablespoons Tomato Puree
- 3 Tomatoes (chopped)
- 2 Tablespoons Olive Oil
- 1 to 2 Tablespoons Cornflour (mixed with a little cold water to form a thin paste) used for thickening if needed
- Salt and ground black pepper to taste
- 1 packet Puff Pastry
- 1 beaten Egg to brush the pastry
Chop the steak into 1" pieces. Chop the kidney into ½" pieces and discard the fatty core.
Season the flour with salt and black pepper and then coat the cubed beef with the seasoned flour.
Heat the olive oil in your pressure cooker and fry the onions gently for a few minutes until they become translucent.
Add the cubed beef and allow it to brown, stirring continuously.
Add the kidneys and let them cook with the beef, stirring until they also change colour
Add the tomatoes and cook for a further 2 minutes until they start to break down.
Add the beef stock, tomato puree and cabbage.
Put the lid on the pressure cooker and set the timer to 15 minutes on 'Meat' function.
After 15 minutes release the steam, open the pressure cooker and add the potatoes and carrots. Give it all a good stir.
Replace the lid on the pressure cooker and set the timer to 15 minutes on 'Meat' function.
After the second 15 minutes, release the steam and open the pressure cooker. Taste for seasoning and add more salt and pepper if necessary.
If the gravy is very runny, thicken with the cornflour mix.
Tip everything into a large pie dish and allow to cool.
Once cool, cover with a sheet of puff pastry, brush with beaten egg, and prick the pastry with a fork in a few places to allow the steam to escape whilst cooking.
Bake in a hot oven (200°C/400°F) for 30 minutes, or until golden and well risen. See note 5.
I add the cabbage to the meat right at the beginning of the cooking process so that it breaks down really well and forms a delicious gravy. You will probably find that the cabbage almost disappears.
I have used an electric pressure cooker (or instant pot) for this recipe. You can use a traditional pressure cooker, but may need to adjust the cooking times. The recipe calls for the pressure cooker to be opened halfway through so that you can add the vegetables. If the meat seems to be too tough after the first 15 minutes, give it another few minutes until it is tender, but remember the second cooking time will continue to tenderise the meat.
You can also cook this in a saucepan on the stove - just adjust the cooking times accordingly. The meat will take about 40 minutes to tenderise, and you will then have to add the potatoes and carrots and simmr for another 20 minutes until they are soft.
Cabbage contains a lot of water so you may find that the gravy is too runny to add to the pie. Just add the cornflour and water gradually (you may not need all of it) and allow to boil for a minute or two until the gravy has thickened.
If there is too much gravy then keep some of it back when you add the meat to the pie dish. You can always freeze any extra gravy and use it over your next roast.
Not all ovens are created equal, so keep your eye on the pie when it is baking. Mine worked perfectly at 30 minutes, but you may need a little less or a little more time. It is done when the pastry is puffed and golden.
Calories have been calculated based on 6 servings.