Healthy (and Tasty!) Steak And Kidney Pie

Total Time: 2 hrs 18 mins Preparation Time: 3 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 put the kettle on.
• 4 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.
• 5 stir in the tomato purée and mustard powder. sift in the flour, stirring, then stir for a couple of minutes
• 6 pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened.
• 7 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.
• 8 remove from the heat and remove the bay leaves and thyme sprigs.
• 9 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.
• 10 while the meat is cooling, make the pastry. put the flour, and thyme if using, into a bowl.
• 11 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.
• 12 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.
• 13 roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish.
• 14 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.