Steak and Kidney Pie

 

                    This is a ligther version of the delicious traditional pie. The richly flavoured casserole filling is mixed with sweet root vegetables and the herbed pastry is made with vegetable shortening.

Serves 4-6

Filling

• 250 gr lean stewing beef, cubed
• 100 gr beef kidney, cut into small pieces
• 10 ml vegetable oil
• 2 leeks, trimmed and sliced
• 200 gr rutabaga, peeled and cubed
• 175 gr carrots, peeled and thickly sliced
• 10 ml plain flour
• 375 ml beef stock

Pastry

• 2 small slices whole wheat bread
• 250 ml self-rising flour
• 2 ml dried thyme
• 100 gr vegetable shortening, cut into small pieces
• 45 to 75 ml cold water

Filling

1. Heat a non-stick frying pan over a high heat.
2. Add the beef and fry, stirring occasionally, for 4 minutes until browned on all sides ; transfer to a bowl, add the kidney and set aside.
3. Heat the oil in the pan, then add the leeks ; stir, then cover and cook gently for 4 minutes until starting to soften.
4. Stir in the rutabaga and carrots, cover and cook for a furter 4 minutes until lightly browned ; add the beef and kidney, season to taste, then add the flour and toss well to coat.
5. Pour in the stock and bring to a boil, stirring ; simmer for 2 minutes, remove the pan from the heat and set aside.

Pastry

1. Tear the bread into small pieces and put into a food processor ; pulse until fine crumbs are formed.
2. Add the flour, thyme and vegetable shortening and season ith a little salt and pepper.
3. Pulse again to combine, then, with the motor running, pour enough of the cold water to form a soft dough.

The pie

1. On a lightly floured surface, roll out three-quarters of the dough, to a circle large enough to line a 1-liter pie basin ; line the basin carefully, then fill with the steak and kidney mixture.
2. Trim the excess pastry ; roll out the remaining pastry to form a lid, wet the edges of the dough and place on top of the filling, sealing the edges well with your fingers.
3. Cover the basin with a double thickness of foil, pleated in the middle and secure with a string ; steam the pie over simmering water for 3 hours.
4. Serve the pie hot.

Each serving : 17 g protein, 19 g fat, 27 g carbohydrate, 4 g fibre, 357 Calories.

BON APPÉTIT