Low Sodium Classic Steak and Kidney Pie
Indulge in the hearty comfort of this **Low Sodium Classic Steak and Kidney Pie**, a flavorful twist on the beloved British dish that's kinder to your heart. Packed with tender pieces of beef chuck, earthy beef kidneys, and a medley of aromatic vegetables like carrots, celery, and onion, this low-sodium version doesn’t skimp on taste. A rich, savory filling crafted with low-sodium beef broth, Worcestershire sauce, and a touch of fresh parsley is encased in buttery, golden puff pastry, making every bite a satisfying treat. With a slow-cooked base for maximum flavor and a crisp, flaky topping, this pie is perfect for a cozy family dinner or a traditional Sunday lunch. Ready to serve in under 2.5 hours, this recipe delivers classic comfort food without compromising your commitment to low-sodium living.
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Recipe Information
Ingredients
- 500 grams Beef chuck, diced
- 250 grams Beef kidneys, cleaned and chopped
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic, minced
- 500 milliliters Low sodium beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Thyme, dried
- 0.5 teaspoon Black pepper, freshly ground
- 2 Bay leaves
- 2 tablespoons All-purpose flour
- 4 tablespoons Water
- 2 Puff pastry sheets
- 1 Egg, beaten
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 180°C (356°F).
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced beef and kidneys in batches, browning them on all sides. Remove from the pan and set aside.
In the same pan, add the remaining olive oil and sauté the chopped onion, carrots, and celery until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute, then add the tomato paste and cook for an additional 2 minutes.
Return the browned meat to the pan and pour in the low sodium beef broth and Worcestershire sauce.
Add the thyme, bay leaves, and pepper, stirring everything together. Bring to a simmer, cover, and cook on low heat for 1.5 hours or until the meat is tender.
Mix the flour with water to form a slurry and stir it into the meat mixture to thicken the sauce. Cook for another 5 minutes.
Remove the bay leaves, stir in the chopped parsley, and transfer the mixture into a deep pie dish.
Let the mixture cool slightly while you prepare the puff pastry.
Roll out the puff pastry sheets and place them over the meat filling, trimming the edges as necessary.
Crimp the edges to seal and brush the surface with the beaten egg.
Cut small slits on top of the pastry to allow steam to escape.
Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown.
Remove from the oven and let rest for a few minutes before serving.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 21.1 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 312 mg | 24% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3395 mg | 72% | |
*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.
