RST and Farmers’ Weekly Wellbeing page

Published on Monday, August 17, 2020

Page 14 for our page, and here's the recipe from Hayden Scott of the Al Brown Group:

Steak and Kidney Pie

We are a nation that simply adores any sort of pie, be it savoury or sweet. Latest stats confirm that per head of population we each consume 17 pies every year… that’s 68 million consumed annually! Hands down my favourite combo has always been Steak and Kidney. I love the intense savoury flavor that Kidneys bring to a gravy situation.  This is a cracking pie, where I use a combination 50/50 steak to kidney.

Serves 6 to 8

Step 1. Steak & Kidney


¼ Cup                 Cooking Oil

300gm                Bacon – small dice

1kg                       Lamb Kidneys

1kg                       Blade Steak

-                             Flakey Sea Salt and Fresh Black Pepper

1/3 Cup               Flour

1 Cup                    Red Wine

1/3 Cup               Cooking Oil

4 Cup                   Onion – small dice

2 Cup                   Celery – small dice

2 Cup                   Carrot – small dice

2 Tbl                     Fresh Thyme – fine chop

2-3                        Bay Leaves

2 Cup                   Chicken Stock

2 Cup                   Beef Stock

2 Tbl                    Tomato Paste



Take a large cast iron skillet or similar and place on medium high heat. Once hot add the oil followed by the bacon. Cook the bacon for 5 minutes until golden. With a slotted spoon, spoon out the bacon into a large heavy-bottom casserole dish. Keep rendered bacon fat in the skillet.

With a sharp knife cut the lamb kidneys long ways and remove the obvious white gristle. Then cut the two halves in half again. Cut the blade steak into regular mouth size pieces. Place the prepared kidney and blade steak in mixing bowl, season liberally with the flakey sea salt and fresh black pepper, then add the flour and toss to coat.

Place the skillet with the rendered bacon fat back on the heat. Once hot again, cook the kidney and pieces of steak in batches until golden brown, adding to the casserole dish with the bacon.

Once all the meat is seared, de glaze the pan with the red wine. Make sure you scrape the bottom of the pan to lift off all the caramelized bits and pieces. Pour this over the steak and kidney mix.

Place the skillet back on medium low heat, add the oil followed by the onion, celery, carrot, thyme and bay leaves. Cook for 15 minutes stirring occasionally until translucent or beginning to golden up. Pour all of the vegetables and herbs over the rest in the casserole dish.

Lastly add the chicken and beef stock, stir through until all is combined. Place the casserole dish on medium low heat and place a on the lid. Check after 10 minutes, and once the mix is beginning to bubble, turn down to low. 

Cook with the lid on for an hour and a half, stirring occasionally, to prevent sticking. Test the tenderness of the steak. Once soft through the mix is ready. If the mix seems to loose and runny for a pie filling, leave the lid off and reduce for a bit until it thicken up.

Once cooked remove from the heat, cool, then refrigerate until required.

Step 2. Flaky Pastry


- 340gm              Flour

- 225gm              Butter (chilled and cut into 1cm cubes)

- Pinch                 Salt

- ½ Cup               Cold Water

- 1                         Egg Yolk


Sift the flour into a large mixing bowl, add the butter along with the pinch of salt. With clean and cold hands, rub the butter into the flour until in kind of resembles chunky breadcrumbs. Do not overwork, there should be plenty of visible chunks of butter.

Place the cold water and egg yolk in a small bowl. Whisk to combine.

Add the liquid into the dry mix until the dough forms. Again, it’s paramount that you don’t overwork the pastry. It’s done when it just comes together.

Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out      


Step 3. Steak and Kidney Pie


-                            Flour   

-                            Flaky Pastry

-                            Chilled Steak and Kidney mix

-                             2 x Egg Yolks (beaten)



Pre heat oven to 170 degrees.

You’ll need a pie tin that is around 28cm in circumference and 3 ½ cm high.

Split the flaky pastry in two, and on a clean and floured bench, roll both halves out to about 3 or 4 millimeters thick.

Pick up the prepared pastry base, by rolling it up onto your rolling pin, then gently un-role it over your pastry tin. Carefully work the pastry into the base of the tin and up the sides. Leave a little extra around the circumference then cut off and discard or freeze any of the excess pastry.

Now fill the pastry-lined base with the cold Steak and Kidney mix.  Roll the prepared pastry top onto the rolling pin like before. Then unroll over the top of the pie. Again, cut away any excess, then pinch both the top and the base pastries together.

Brush the top of the pie with beaten egg yolk, cut a couple of holes in the top of the pie, then place in the center of the pre heated oven.

Cook the Steak and Kidney pie for around 45 minutes until the pastry is golden and crisp. Remove from the oven and let it cool for 20 minutes before dishing up. Eat now.





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Author: Terri Anderson

Categories: National




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