Light Steak and Kidney Pie


Serves: 6
Prep time: 15 minutes 
Cooking time: 2 hours 35 minutes


This comforting steak and kidney pie avoids the high salt and fat content of typical pies without compromising on flavour.



3 tablespoons olive oil plus extra for brushing
1 onion, peeled and chopped
900g braising beef steak, trimmed and cut into 4cm cubes
225g ox or lamb kidney, skinned, cored and sliced
3 level tablespoons plain flour
425ml Guinness
570ml low salt beef stock, made up
1 bouquet garni
115g field mushrooms wiped and quartered
200g Filo pastry








1) Heat 1 tablespoon of the oil in a heavy based saucepan, add the onion and fry gently until softened, but not browned, then remove onto a plate.

2) Heat the remaining 2 tablespoons of oil in the pan and fry the steak and kidney in batches until evenly browned. Remove the meat as it browns and set aside with the onions.

3) Stir the flour into the pan and gradually add the Guinness and low salt beef stock, stirring and scraping any residue from the bottom of the pan.

4) Return the meat and onion to the pan, adding any juices left on the plate. Bring to the boil, add the bouquet garni, then reduce the heat. Cover and simmer very gently for 2 hours or until the meat is very tender. Add the mushrooms and cook for 10 more minutes.

6) Preheat the oven to 200°C/400°F/gas 6.

7) While the beef is cooking, brush a sheet of Filo pastry with olive oil, gently scrunch and place on non-stick baking mat, continue until you have 6 small nests. Cook in the oven for 10 minutes until they are crisp and golden.

8) Divide the steak and kidney and resulting rich gravy into 6 pre-warmed bowls or pie dishes and top with the Filo pastry nests. Serve with steamed seasonal greens and mashed potato.




Kindly provided by John Walter, Head Chef of the University of Surrey’s Lakeside Restaurant.