Approximate values estimated by AI
Quick Steak and Kidney Pie
70% authentic · British
A simplified version of the classic, using pre-cut steak and a quicker cooking method for a delicious steak and kidney pie on a weeknight.
Ingredients
- Steak (stewing beef)400g
- Lamb kidney200g
- Onion1 medium
- Beef stock cube1
- Tomato puree1 tbsp
- Cornflour2 tbsp
- Shortcrust pastry (ready-made)300g
- Milk2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Cut steak into bite-sized pieces. Trim and dice the lamb kidney.
- 2
Peel and finely chop the onion.
- 3
In a saucepan, brown the steak pieces. Add the onion and cook for 3 minutes.
- 4
Stir in the diced kidney, tomato puree, and cornflour. Cook for 1 minute.
- 5
Gradually add 400ml of hot water and the beef stock cube. Stir well. Bring to a simmer, then cover and cook for 45 minutes, stirring occasionally, until the steak is tender.
- 6
Season with salt and pepper. Let the filling cool slightly.
- 7
Preheat oven to 190°C (170°C fan/Gas Mark 5).
- 8
Line 4 individual ovenproof ramekins with the shortcrust pastry. Fill with the steak and kidney mixture.
- 9
Brush the edges of the pastry with milk. Place a pastry lid on each ramekin, pressing the edges to seal. Cut a small slit in the top of each lid.
- 10
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
- 11
Serve hot.
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