Homemade steak and kidney pie, made with succulent pieces of steak and kidney, filled with onions, carrots and potatoes, and topped off with a lid of light flaky puff pasty. The ultimate in comfort food.
Course: Main Course, Pies
Servings: 1large pie
Pressure cooker or large saucepan
2TablespoonsFlourto coat the beef
250gOx Kidneycoarsely chopped
3mediumOnions (chopped)approximately 2 cups
3mediumPotatoes (cubed)approximately 2 cups
3mediumCarrots (sliced)approximately 1 cup
1stalkCelery (chopped)approximately 1 cup
1cupBeef StockYou can use beef stock cubes to make it
1 to 2TablespoonsCornflour (mixed with a little cold water to form a thin paste)used for thickening if needed
Salt and ground black pepperto taste
1 beatenEggto 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, celery 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 25-30 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.
Homemade Steak and Kidney Pie with puff pastry first appeared on foodleclub.com on 28 May 2019