Healthy (And Tasty!) Steak and Kidney Pie

Name: Healthy (And Tasty!) Steak and Kidney Pie
Prep time: 3 min
Cook time: 2 h 15 min
Total time: 2 h 18 min
Yield: 6 serving(s)
Ingredients: 200 g lambs kidneys, halved; 1 tablespoon rapeseed oil; 2 medium onions, chopped; 2 bay leaves; 4 fresh thyme sprigs; 600 g lean stewing steaks, cut into chunks; 100 ml red wine; 2 teaspoons tomato puree; 1 teaspoon English mustard powder; 2 tablespoons plain flour; 1 large carrot, chopped; 4 flat mushrooms, quartered, halved if small; 3 tablespoons chopped parsley; 140 g plain flour, plus extra for dusting; 1 teaspoon thyme leaves (optional); 25 g very cold butter (or frozen); 4 tablespoons 2% fat Greek yogurt; 2 tablespoons extra-virgin olive oil

Submitted by Tea Girl

"Cut out the fat but not the taste, try this if you like Steak and Kidney Pie but don't want to feel so guilty. Based on this recipe: http://www.bbcgoodfood.com/recipes/13015/the-ultimate-makeover-steak-and-kidney-pie"

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Ready In:: 2hrs 18mins
Ingredients:: 18
Serves:: 6

ingredients

200 g lambs kidneys, halved
1 tablespoon rapeseed oil
2 medium onions, chopped
2 bay leaves
4 fresh thyme sprigs
600 g lean stewing steaks, cut into chunks
100 ml red wine
2 teaspoons tomato puree
1 teaspoon English mustard powder
2 tablespoons plain flour
1 large carrot, chopped
4 flat mushrooms, quartered, halved if small
3 tablespoons chopped parsley
140 g plain flour, plus extra for dusting
1 teaspoon thyme leaves (optional)
25 g very cold butter (or frozen)
4 tablespoons 2% fat Greek yogurt
2 tablespoons extra-virgin olive oil

directions

Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces.
Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often.
Put the kettle on.
Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat.
Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of minutes
Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened.
Put in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.
Remove from the heat and remove the bay leaves and thyme sprigs.
Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl.
Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper.
Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth.
Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish.
Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.

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RECIPE SUBMITTED BY

Tea Girl

Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.

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