Classic Steak and Kidney Pie
Treat the family to this traditional steak and kidney pie, made with rich gravy and crispy pastry. Serve with roast vegetables.
Feeds
4People
Preparation time
75Min.
Difficulty
easy
Ingredients
- ungrouped
- 500 g beef, cubed
- 500 g lamb kidneys, cleaned and cubed
- 250 ml red wine
- 50 g flour
- 15 ml oil
- 250 ml water
- 48 g Knorr Hearty beef Stew with Rosemary Dry Cook-in-Sauce
- 400 g roll puff pastry
- 1 egg, lightly beaten
Preparation method
- ungrouped
- Marinate the beef cubes and kidneys in the red wine, preferably overnight.
- Preheat oven to 200°C. Drain the beef cubes and kidney from the wine, keeping the wine for later. Dust the beef cubes and kidney in the flour.
- Heat the oil in a pot and fry the beef cubes and kidney until golden.
- Add the KNORR Hearty Beef Dry Cook-in-Sauce, and the reserved wine and water. Stir well, and simmer for 25-30 minutes. Season with Robertsons Freshly Ground Black Pepper, to taste.
- Place in an ovenproof dish or 4 individual dishes.
- Roll out the pastry and place over the mixture to create the top of the pie.
- Brush with beaten egg.
- Bake the pie at 200°C for 15 min or until golden brown.
- Serve with mashed potato and vegetables.
Nutrition
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