Dairy-Free Classic Steak and Kidney Pie
Indulge in the comforting richness of a **Dairy-Free Classic Steak and Kidney Pie**, a timeless British dish reinvented for those who prefer or need to skip dairy. This hearty pie features tender chunks of beef chuck steak, savory lamb kidneys, and a medley of onions and carrots, all enveloped in a luxuriously thick and flavorful gravy infused with thyme, bay leaves, and a touch of Worcestershire sauce. The filling is lovingly encased in a crisp, flaky dairy-free puff pastry, ensuring all the flavors are sealed in while being suitable for dairy-free diets. Perfect for a cozy family dinner, this recipe strikes the ideal balance of tradition and dietary mindfulness. Plus, the aromatic herbs and golden crust make it as enticing to look at as it is to eat. Ready in just over two hours, it serves up to four and is a delightful centerpiece for any comfort food enthusiast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams beef chuck steak
- 200 grams lamb kidneys
- 1 large onion
- 2 carrots
- 3 tablespoons all-purpose flour
- 500 milliliters beef stock
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet dairy-free puff pastry
- 2 tablespoons plant-based milk
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Cut the beef chuck steak into bite-sized cubes and season with salt and pepper. Add half to the pot and brown on all sides, then remove and set aside. Repeat with remaining beef.
Halve the lamb kidneys, remove the cores, and cut into bite-sized pieces. Add to the pot and brown for about 3 minutes, then remove and set aside with the beef.
Reduce heat to medium, add the remaining tablespoon of olive oil and the finely chopped onion. Cook until softened, about 5 minutes.
Add the sliced carrots to the pot and cook for an additional 3 minutes.
Stir in the flour and cook for 1-2 minutes, allowing it to coat the vegetables.
Gradually add the beef stock, stirring well to combine and avoid lumps.
Return the browned beef and kidneys to the pot.
Add thyme, Worcestershire sauce, bay leaves, salt, and pepper. Stir well.
Bring to a simmer, then reduce heat to low, cover, and cook for about 1 hour or until the meat is tender.
Preheat your oven to 200°C (392°F).
Transfer the filling to a pie dish, removing the bay leaves.
Roll out the dairy-free puff pastry on a floured surface and lay it over the filling, trimming the edges.
Brush the pastry with plant-based milk to help with browning.
Make a small slit in the center of the pastry for steam to escape.
Bake in the oven for 30 minutes or until the pastry is golden brown and puffed.
Remove from oven, let it cool slightly before serving.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 4133 mg | 180% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 19.5 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 295 mg | 23% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3165 mg | 67% | |
*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.
