Ingredients with Measurements:
- 1 lb. beef steak, cut into bite-sized pieces
- 1/2 lb. beef kidney, trimmed and cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp. tomato paste
- 1 tsp. Worcestershire sauce
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 bay leaf
- 2 tbsp. cornstarch
- 2 tbsp. water
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
Special equipment needed:
- Slow cooker
- Pastry brush
- Rolling pin
Step-by-step instructions:
1. In a slow cooker, combine the beef steak, beef kidney, onion, garlic, carrots, celery, beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-8 hours or until the beef and kidney are tender.
3. In a small bowl, whisk together the cornstarch and water until smooth. Stir the cornstarch mixture into the slow cooker and cook on high for 30 minutes or until the sauce has thickened.
4. Preheat the oven to 400°F.
5. On a lightly floured surface, roll out the puff pastry sheet to fit the size of your baking dish.
6. Transfer the beef and kidney mixture to a 9-inch baking dish. Top with the puff pastry sheet, trimming any excess pastry. Use a pastry brush to brush the top of the pastry with egg wash.
7. Bake for 20-25 minutes or until the pastry is golden brown and puffed.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours (slow cooker) + 30 minutes (oven)
5. Temperature:
Slow cooker: Low
Oven: 400°F
Serving size:
6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Sodium: 550mg
Sugar: 4g
Substitutions for ingredients:
- Beef steak: You can use any type of beef, such as chuck roast or sirloin steak.
- Beef kidney: You can omit the kidney or substitute with mushrooms.
- Red wine: You can use beef broth or chicken broth instead.
- Puff pastry: You can use pie crust or biscuit dough instead.
Variations:
- Chicken and mushroom pie: Substitute the beef with chicken and the kidney with mushrooms.
- Vegetarian pie: Omit the beef and kidney and substitute with mushrooms, potatoes, and carrots.
- Guinness pie: Substitute the red wine with Guinness beer.
Tips and tricks:
- Trim any excess fat from the beef and kidney before cooking.
- If you prefer a thicker sauce, add more cornstarch and water mixture.
- You can make the pie ahead of time and refrigerate until ready to bake.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a large platter and garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Mashed potatoes
- Roasted vegetables
- Green salad
Suggested side dishes:
- Creamed spinach
- Roasted carrots
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture.
- If the pastry is not golden brown, brush with more egg wash and bake for a few more minutes.
Food safety advice:
- Cook the beef and kidney until they reach an internal temperature of 145°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Steak and kidney pie is a traditional British dish that dates back to the 19th century. It was a popular dish among working-class families and was often served as a hearty meal during the winter months.
Flavor profiles:
The beef and kidney are cooked in a savory sauce with red wine, tomato paste, and herbs. The puff pastry adds a buttery and flaky texture to the dish.
Serving suggestions:
Serve the pie with a side of mashed potatoes and roasted vegetables for a complete meal.
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Region: British