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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.

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
1 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. 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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