Low Fat Classic Steak and Kidney Pie
Indulge in the comforting flavors of a traditional favorite with this **Low Fat Classic Steak and Kidney Pie**—a lighter take on the iconic dish without compromising on taste. Made with tender lean beef stewing steak and subtly flavored lamb kidneys, this hearty pie is enriched with a medley of vegetables like onion, carrot, celery, and mushrooms, all simmered in a savory, herb-infused low-sodium beef stock. The robust filling is topped with delicate, golden whole wheat phyllo pastry, achieving a crisp finish while keeping things heart-healthy. Perfect for family dinners, this guilt-free pie pairs beautifully with steamed green vegetables. Whether you're seeking a lighter twist on a British classic or simply a wholesome comfort food, this recipe delivers on flavor, texture, and satisfaction.
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Recipe Information
Ingredients
- 400 grams lean beef stewing steak
- 200 grams lamb kidneys, trimmed and chopped
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 150 grams mushrooms, sliced
- 2 tablespoons all-purpose flour
- 500 milliliters beef stock, low-sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 8 sheets whole wheat phyllo pastry
- 1 for greasing non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5 minutes until softened.
Add the sliced mushrooms to the pot and cook for another 3 minutes.
Toss the beef steak and lamb kidneys in the flour, shaking off any excess.
Add the floured meat into the pot with the vegetables, increasing the heat to medium-high. Cook, stirring occasionally, until the meat is browned on all sides.
Pour in the beef stock, Worcestershire sauce, fresh thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour, stirring occasionally until the meat is tender.
Remove the bay leaf and check the seasoning, adjusting if necessary.
Transfer the cooked mixture into a deep baking dish.
Lightly spray each sheet of phyllo pastry with non-stick cooking spray, stacking them on top of each other to create a crust.
Drape the phyllo sheets over the filling, folding in any overhang.
Make several small slits in the pastry to allow steam to escape during baking.
Transfer the pie into the preheated oven and bake for 45 minutes, or until the pastry is golden brown and crispy.
Allow the pie to cool for a few minutes before serving. Enjoy your low fat classic steak and kidney pie with a side of steamed green vegetables.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 14.4 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 235 mg | 18% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2819 mg | 60% | |
*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.
