Paleo Classic Steak and Kidney Pie
Relish the rich, comforting flavors of this **Paleo Classic Steak and Kidney Pie**, a wholesome twist on the traditional British favorite. This hearty recipe combines tender chunks of beef steak and kidney with a medley of carrots, mushrooms, and aromatic herbs, all simmered in a savory beef stock. The filling is thickened naturally with arrowroot powder, making it entirely grain-free. Encased in a golden almond and coconut flour crust, this pie captures the essence of classic comfort food while aligning with paleo principles. Perfect for a cozy family dinner, this dish is both nutrient-dense and utterly satisfying. Whether you're following a paleo lifestyle or simply craving a delicious, gluten-free alternative, this steak and kidney pie is an irresistible treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams beef steak
- 250 grams beef kidneys
- 2 tablespoons coconut oil
- 1 large, chopped yellow onion
- 2 medium, chopped carrots
- 150 grams, sliced button mushrooms
- 2 cloves, minced garlic
- 500 milliliters beef stock
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 2 tablespoons arrowroot powder
- 150 grams almond flour
- 50 grams coconut flour
- 1 large egg
- 3 tablespoons cold water
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Begin by trimming any fat and sinew from the beef steak and kidneys. Cut both into 1-inch cubes.
In a large pot, heat 1 tablespoon of coconut oil over medium-high heat. Add the beef cubes and kidneys, browning them in batches for about 5 minutes each. Remove from the pot and set aside.
In the same pot, add another tablespoon of coconut oil and sauté the chopped onion, carrots, and sliced mushrooms for about 8 minutes until they are softened.
Add the minced garlic, cooking for an additional minute until fragrant.
Return the browned meat to the pot with the sautéed vegetables. Pour in the beef stock and add the bay leaf and fresh thyme. Season with sea salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about 1 hour or until the meat is tender.
While the filling is cooking, prepare the crust. In a bowl, combine almond flour, coconut flour, and a pinch of salt. In a separate bowl, whisk the egg and cold water together.
Add the wet ingredients to the dry mixture, mixing until a dough forms. Roll the dough out between two sheets of parchment paper to about 1/4 inch thick. Set aside.
After the filling has simmered, mix the arrowroot powder with a bit of water to make a slurry and stir it into the filling to thicken. Let it cook for an additional 5 minutes until the sauce thickens.
Preheat the oven to 180°C (350°F). Transfer the filling into a pie dish.
Carefully lay the rolled-out crust over the filling. Trim any excess dough and crimp the edges to seal. Create a few slits in the top to allow steam to escape.
Place the pie in the preheated oven and bake for 25-30 minutes, until the crust is golden and cooked through.
Remove the pie from the oven and let it cool slightly before serving. Enjoy your Paleo Classic Steak and Kidney Pie!
Nutrition Facts
Calories |
3311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 1607 mg | 536% | |
| Sodium | 5142 mg | 224% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 25.2 g | ||
| Protein | 237.7 g | 475% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 606 mg | 47% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 3977 mg | 85% | |
*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.
