Steak and Kidney Pie
Steak and Kidney Pie

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, steak and kidney pie. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Steak and Kidney Pie is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Steak and Kidney Pie is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook steak and kidney pie using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Steak and Kidney Pie:
  1. Prepare 320 g stewing beef
  2. Take 15 g tesco plain flour
  3. Take 245 g kidney
  4. Take 200 g wild mushrooms
  5. Prepare 2 cloves garlic
  6. Make ready 1 medium carrot
  7. Take 1 tbsp worcester sauce
  8. Make ready 375 fresh ready rolled puff pastry
  9. Prepare 15 g tomato puree
  10. Get 2 bay leaves
  11. Prepare 1 beef stock cube
Steps to make Steak and Kidney Pie:
  1. Crush the garlic in the skin and add to the slow cooker.
  2. Top, tail and peel the carrots. Chop into small pieces then add to slow cooker
  3. Tear the mushrooms into the slow cooker.
  4. Boil a kettle and add 400ml of water to the beef stock cube.
  5. Heat a large wide based pan with a drizzle of veg oil over a high heat. Dice the beef into bitesize pieces. Once hot, add the beef and season with pepper. Brown all over.
  6. Meanwhile chop the kidney into small slices then roughly chop all.
  7. Once beef is cooked, add to the slow cooker and then add the kidney to the pan with some salt.
  8. Once the kidney is browned, add to the slow cooker. Return the pan to a high heat, then once hot add the flour. Cook for a couple of minutes string to avoid burning and to soak up juices.
  9. Add the Worcester sauce to the pan and cook for 1min then add the stock, stir well and cook for about 2-3mins. Meanwhile add the tomato puree to the slow cooker.
  10. Pour the stock into the slowcooker, and give it a bit of a stir. Add the bay leaves, place your lid and cook on high for 3-4hours. Near end of cooking, roll out the pastry and by turning pie dishes upside down, cut out the lids.
  11. Once done, spoon into pie dishes and leave to cool. Pre heat an oven to 180°C fan.
  12. Once cooled, add the pie lids, pierce a whole to release steam and place in an oven to cook for 30mins or until the pastry is cooked and mixture heated through. Alternatively, you wrap the pies and freeze for another day.

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