Steak and kidney pie.
Steak and kidney pie. glen david wilson

RECIPE: Steak and kidney takes the pie on Father's Day

IT'S Dan's second Father's Day this year and we, too, have our own traditions. We enjoy a family breakfast of pancakes, go out for lunch and then create a yummy dinner together. If you need some inspiration to treat your dad, why not make our delicious steak and kidney pie?

Steak and kidney pie


Filling -

175g plain flour

1 tbs mustard powder

1 tsp cayenne pepper

1kg beef cheeks, cut into large chunks

400g ox kidneys, cut into chunks

3 tbs vegetable oil

12 rashers bacon, chopped

4 carrots, peeled and roughly chopped

2 onions, chopped

2 bay leaves

1 x 300ml bottle of beer

400ml salt-reduced beef stock

1 tbs tomato paste

6 thyme sprigs.

Pastry -

400g plain flour

1 tbs mustard powder

200g unsalted butter, chilled and chopped into cubes

2 eggs, beaten

Pinch salt.

METHOD: Pastry - in a food processor add the flour, mustard powder, some flaky sea salt and the butter and blitz until it looks like breadcrumbs. Add half the egg and blitz again. Add a few tablespoons of cold water, if needed, until it forms a short pastry. Knead quickly into a ball, wrap with cling wrap and chill in the fridge. Heat oven to 160 degrees.

Filling - Mix the flour with the mustard powder and cayenne pepper, then coat the beef chunks and kidneys in the flour, keeping them separate. Heat a good amount of oil in a large casserole dish over medium to high heat, brown the beef chunks in batches. Set aside. Brown the kidneys and tip into a colander to drain.

In the same pan, sizzle the bacon and add the carrots, onions and bay, and cook until browned. Pour over the ale, stock and tomato purée, then reduce quickly, scraping the base of the dish. Return the beef chunks to the dish, nestle the thyme into the mix, then season. Cover and braise in the oven for 2 hrs, stirring the kidneys into the stew halfway through. Heat oven to 220C.

To make the pie, tip the stew into a baking dish or shallow casserole. Roll out the pastry to fit the dish with enough to overhang, then drape over the stew, seal the edges and cut off the excess. Brush with the remaining egg, sprinkle with salt. Bake for 40 mins until golden. Leave to rest for 10 minutes, then serve. Serves 4.

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