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Steak and Kidney Pie

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

4547.6g

Energy (kJ)

100088kJ

Energy (kcal)

23808kcal

Carbohydrate incl. fibre (g)

43.9g

Carbohydrate excl. fibre (g)

42.1g

Sugar (g)

1.7g

Fibre (g)

1.7g

Fat (g)

595.4g

Saturated fat (g)

222.0g

Unsaturated fat (g)

29.2g

Monounsaturated fat (g)

22.0g

Polyunsaturated fat (g)

7.1g

Trans fat (g)

0.0g

Cholesterol (mg)

69656mg

Sodium (mg)

45188mg

Salt (g)

112.97g

Vitamin A (IU)

32IU

Vitamin C (mg)

1.5mg

Calcium (mg)

50mg

Iron (mg)

4.21mg

Potassium (mg)

492mg

Total

27285.7g

600526kJ

142846kcal

263.2g

252.8g

10.3g

10.4g

3572.6g

1332.0g

175.2g

132.2g

42.4g

0.2g

417933mg

271127mg

677.82g

191IU

8.9mg

303mg

25.27mg

2950mg

  • 2 tablespoons vegetable oil
  • 700 grams beef braising steaks diced
  • 350 diced ox kidneys
  • 1 onion diced
  • 25 grams plain flour
  • 1 tablespoon tomato puree
  • 550 ml boiling water
  • 28 grams Knorr Rich Beef Stock Pot
  • 500 grams ready-rolled puff pastry sheets
  • 20 grams egg wash for glazing
  • 1 Heat oven to 160°C, 140°C fan, Gas Mark 3.
  • 2 Heat the oil in a large frying pan and fry the kidney until lightly browned, then remove and repeat with the beef until it is browned all over.
  • 3 Add the onion and cook for a few minutes until the onion has softened and add the tomato puree.
  • 4 Add the flour and stir. Slowly add the boiling water and the stock to make the sauce. Add the kidney back into the pan.
  • 5 Cover with a lid and place in the oven for 2½–3 hours or until the beef is tender, checking occasionally.
  • 6 Once the beef is cooked, check the seasoning and add black pepper if needed.
  • 7 Place the pie filling in a suitable pie dish, cover with the pastry and glaze with egg wash.
  • 8 Bake at 190°C, 170°C fan, Gas Mark 5 for approximately 25 minutes, or until fully cooked and golden brown.