• Craving a taste of comfort? Our classic steak and kidney pie recipe is here to satisfy! So crispy and delicious, there’s no doubt that you’ll be running for seconds seconds.

    Steak & Kidney Pie

    Ingredients

    • 2 tbsp olive oil
    • 700 grams chuck beef, cubed
    • 200 grams lamb or beef kidney
    • 2 tbsp Barbecue spice
    • 1 onion, finely chopped
    • 3 sprigs thyme
    • 2 bay leaves
    • 1 tbsp crushed garlic
    • 2 tbsp flour
    • 1 tbsp tomato paste
    • 2 tbsp Worcestershire sauce
    • 2 tbsp brandy (optional)
    • 2 tsp beef stock powder
    • 2 cups boiling water
    • ¾ cup frozen green peas ( optional)
    • 1 roll Puff pastry
    • 1 egg, beaten
    • Salt and pepper to taste

    Instructions

    1

    HEAT oil in a pot over medium high heat.

    2

    SEASON the steak and kidney with 1 tbsp of barbecue spice , and cook in the pot until browned, remove and set aside. In the same pan, add onion, remaining bbq spice, garlic, thyme and bay leaves. Fry for 3 minutes or until translucent. Add the flour and stir to combine.

    3

    ADD the tomato paste, Worcestershire sauce, brandy and beef stock powder and cook for 1 minute. Add boiling water. Cook for 45 minutes. Stir in peas.

    4

    PREHEAT oven to 200ºC

    5

    TRANSFER the filling into your serving dishes and top with puff pastry.

    6

    COVER the pots with puff pastry, seal the edges with a fork and brush the top with the egg wash.

    7

    BAKE for 20-25 minutes until golden brown

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