Gluten-Free Classic Steak and Kidney Pie
Indulge in the hearty comfort of a **Gluten-Free Classic Steak and Kidney Pie**, a timeless British favorite reimagined for gluten-free kitchens. This savory pie is packed with tender chunks of stewing beef and beef kidney, slow-cooked with aromatic onions, garlic, and carrots in a rich gluten-free beef stock seasoned with bay leaves, thyme, and Worcestershire sauce. Topped with flaky, golden gluten-free puff pastry that’s brushed with egg for a perfect finish, this pie is as visually stunning as it is delicious. Ideal for cozy family dinners, it pairs beautifully with lightly steamed vegetables or creamy mashed potatoes. Whether you’re catering to dietary restrictions or simply seeking a wholesome twist on a classic dish, this gluten-free steak and kidney pie delivers a satisfying balance of flavor and texture. Prepare to savor every bite of this comforting and crowd-pleasing dish!
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Recipe Information
Ingredients
- 500 grams Stewing beef
- 250 grams Beef kidney
- 30 grams Gluten-free all-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 large Onion
- 2 Garlic cloves
- 2 medium Carrots
- 500 milliliters Gluten-free beef stock
- 1 tablespoon Worcestershire sauce
- 2 Bay leaves
- 1 teaspoon Fresh thyme
- 500 grams Gluten-free puff pastry
- 1 Egg
Instructions
Start by dicing the stewing beef into bite-sized pieces and equally cut the beef kidney, ensuring to remove any tough membranes. Pat them dry with kitchen paper.
Place the gluten-free all-purpose flour, salt, and pepper in a plastic bag. Add the beef and kidneys to the bag and shake until the meat is well coated.
In a large, heavy-based casserole pot, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring not to crowd the pot. Remove and set aside on a plate.
Peel and chop the onion and garlic cloves finely. Slice the carrots into rounds.
In the same casserole pot, add a little more oil if needed and sauté the chopped onion and garlic until the onion is translucent.
Add the carrots to the pot, stirring to coat them in the oil and juices.
Return the browned beef and kidneys to the pot, pour in the gluten-free beef stock, and add Worcestershire sauce, bay leaves, and thyme.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 2 hours or until the meat is tender and the sauce has thickened, checking occasionally to stir and ensure it doesn’t stick.
Preheat your oven to 200°C (400°F).
Transfer the meat filling into a deep pie dish.
Roll out the gluten-free puff pastry to fit the top of your pie dish.
Beat the egg and brush the rim of the pie dish with it to help the pastry adhere.
Place the pastry over the filling, trim off any excess, and press down the edges to seal.
Cut a little cross in the center of the pastry to allow steam to escape, then brush the top generously with the beaten egg.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp.
Remove from the oven and allow to rest for a few minutes before serving. Enjoy your gluten-free classic steak and kidney pie!
Nutrition Facts
Calories |
4163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 2058 mg | 686% | |
| Sodium | 6758 mg | 294% | |
| Total Carbohydrate | 270.2 g | 98% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 27.5 g | ||
| Protein | 214.0 g | 428% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 410 mg | 32% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
