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    Steak and Kidney Pie 2006

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    Steak and Kidney Pie 2006

    This recipe is wheat-, gluten-, nut- and dairy-free and can also be soya- and egg-free. I find the Pure brand of dairy-free spreads work well in pastry, and I like Doves Farm gluten-free flour as, unlike some brands, it contains xantham gum, which helps replace the gluten. You can cook the filling in advance and freeze it, topped with the uncooked pastry.

    • Preparation time: 30 minutes, plus 1½ hours' cooking for pie filling
    • Cooking time: 30 minutes
    • Total time: 2 ½ hours, including cooking time for filling 60 minutes 60 minutes 30 minutes

    Serves: 6


    • 750g diced stewing steak
    • 450g ox kidney (or use 1.2kg ready-mixed steak and kidney)
    • 350g button mushrooms, halved if large
    • 50g cornflour
    • 330ml bottle gluten-free lager or beer
    • 1 bouquet garni
    • 150g Doves Farm gluten-free white bread flour
    • 75g Pure sunflower spread, cut into small pieces
    • 1 medium egg, beaten (optional)


    1. Preheat the oven to 170°C, gas mark 3.
    2. Mix the steak, kidney and mushrooms. Season the cornflour well with salt and pepper and toss with the meat and mushrooms till well covered. Put in a 2-litre capacity pie dish, sprinkle over any remaining cornflour and pour over the beer or lager. Add the bouquet garni. Cover the dish with foil or a lid and bake for 1½ hours or until the meat is really tender. Stir halfway through cooking to make sure the flour is well mixed in. Add a little water or more beer if needed. Once the meat is cooked, remove from the oven and increase the oven temperature to 180°C, gas mark 4.
    3. To make the pastry, sift the flour into a food processor, add the spread and whiz until it resembles breadcrumbs. Add 3 tbsp water and whiz briefly so the pastry comes together. Wrap and chill for 30 minutes.
    4. Roll out the pastry and cut to fit the top of the pie dish. It will be quite fragile, but can easily be patched together if it breaks. Wet the rim of the dish with water, cut a strip of pastry and lay flat around the rim. Wet this too and add the pastry 'lid'. Press the edges together. Brush with beaten egg (if using). Bake for 30 minutes or till golden brown. Serve hot.

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