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Classic Steak and Kidney Pie

Classic Steak and Kidney Pie

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Treat the family to this traditional steak and kidney pie, made with rich gravy and crispy pastry. Serve with roast vegetables.

Preparation time


500 g beef, cubed
500 g lamb kidneys, cleaned and cubed
250 ml red wine
50 g flour
15 ml oil
250 ml water
1 Knorr Hearty beef Stew with Rosemary Dry Cook-in-Sauce
400 g roll puff pastry
1 egg, lightly beaten

Preparation method

Marinate the beef cubes and kidneys in the red wine, preferably overnight.
Preheat oven to 200°C. Dust the cubes with flour reserving the wine for later use.
Fry the cubes in oil to brown.
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.

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