Steak and kidney pie with mash - Recipes - Slimming World

Steak and kidney pie with mash

Steak and kidney pie with mash
  • Serves: 4
  • Cook time: 45 mins
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:
      5

This classic British pie is the perfect comfort food. Serve it with peas or your favourite veg for a filling, sumptuous supper.

ingredients

  • Low calorie cooking spray
  • 300g beef frying steaks, all visible fat removed, cut into bitesize pieces.
  • 100g ready prepared, lamb`s kidneys, white cores removed, roughly chopped
  • 1 carrot, peeled and finely cubed
  • 1 celery stick, finely cubed
  • 200g baby button mushrooms
  • 1 onion, finely chopped
  • 2 tbsp worcestershire sauce
  • 1 tsp garlic salt
  • 1 tsp finely chopped fresh thyme
  • 300ml beef stock
  • 1 level tsp gravy granules
  • 110g ready-to-roll light puff pastry
  • 2 eggs, lightly beaten
  • 700g floury potatoes, such as maris piper, peeled and cut into chunks
  • Salt and freshly ground pepper
  • 200g fat-free natural fromage frais
  • 300g frozen or fresh peas
  • A small handful each of fresh mint and flat-leaf parsley, roughly chopped

method

  1. Preheat your oven to 220°C/200°C Fan/gas 7. Place a large pan sprayed with low calorie cooking spray over a high heat. Add the steak, kidneys, carrot, celery, mushrooms, onion, Worcestershire sauce, garlic salt, thyme, beef stock and gravy granules. Bring to the boil, then cook over a high heat, stirring occasionally for 6-8 minutes or until thickened.
  2. Divide the mixture between 4 individual pie dishes. roll out the pastry on baking paper and cut out 4 lids. Brush the rim of each dish with a little of the egg, add the pastry lids and seal the edges with a fork. Make a hole in the centre of each pie, then brush the lid with more egg. Bake for 15-20 minutes or until the pastry has risen.
  3. Meanwhile boil the potatoes for 15-20 minutes, or until tender. Drain, season, then mash with the fromage frais until smooth. Just before the pies are ready, boil the peas with the mint for 2-3 minutes, then drain and season. Serve the pies with the peas and the mash garnished with parsley.

Tip: You can make an adults-only ale pie by replacing 100ml of the beef stock with the same amount of brown ale, adding ½ Syn per serving.

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