James Martin Steak And Kidney Pie
James Martin's Steak and Kidney Pie
Ingredients
This classic British dish is a hearty meal that will fill you up in no time. To make James Martin's steak and kidney pie, you will need 500g of diced beef steak, 250g of diced lamb kidney, 25g of plain flour, 50g of butter, 250ml of beef stock, 2 diced onions, 2 diced carrots, 2 diced celery sticks, 1 garlic clove, 2 sprigs of thyme, 2 bay leaves, 1 tablespoon of Worcestershire sauce, sea salt and freshly ground black pepper, and 250g of puff pastry.
Instructions
Start by preheating your oven to 200°C/400°F/Gas Mark 6. Then, heat a large saucepan over a medium-high heat and add your butter. Once melted, add your beef and lamb kidney and fry until evenly browned. Once browned, remove from the pan, sprinkle with flour, season with salt and pepper, and set aside.
Next, add your onions, carrots, and celery to the same pan and fry for 8-10 minutes until softened. Add the garlic and fry for a further minute. Then, return the beef and lamb kidney to the pan and stir in the stock, Worcestershire sauce, thyme, and bay leaves. Bring the mixture to a boil, reduce the heat, and simmer for 20 minutes or until the beef is tender.
Meanwhile, roll out your puff pastry until it is large enough to cover the top of a deep pie dish. Once the filling is cooked, pour it into the dish and top with the pastry. Seal the edges of the pastry and brush the top with a little beaten egg. Bake in the oven for 25-30 minutes until golden brown.
Nutrition
James Martin's steak and kidney pie is a great comfort food that is packed with protein and healthy fats. The beef and lamb kidney provide your body with plenty of iron and zinc. The vegetables in the recipe are a great source of fibre, vitamins, and minerals. The puff pastry adds a delicious crunch to the dish while also providing some carbohydrates.
This pie is a great option for a hearty meal that is packed with nutrition. It is a great option for a family dinner or a special occasion. So, why not try out this classic British dish today?