Welsh Beef Steak and Kidney Pie

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Wednesday 3rd June 2015


  • 600g (1¼lb) Lean Welsh Beef braising
  • steak, cut into chunky cubes
  • 225g (8oz) Welsh Lamb kidney, core removed and chopped
  • 1tbsp Olive oil
  • 2 Leeks, washed & sliced
  • 2 Garlic cloves, crushed
  • 1tbsp Flour
  • 300ml (½pt) Beef stock
  • 2 Sprigs fresh thyme, leaves removed
  • 500g Packet of flaky pastry
  • Egg & milk to glaze


  1. Preheat oven to Gas 4, 180°C, 350°F.
  2. Heat the oil in a large ovenproof pan or casserole pot. Add the Welsh Beef cubes and brown on all sides. Add the leeks and garlic, continue to cook for 1-2 minutes. Add the flour and stir well.
  3. Add the stock, thyme and kidneys. Bring to boil. Place the lid on the pot and place in the oven. Cook for 2 hours until the meat is tender.
  4. Increase oven temperature to gas 6, 200ºC, 400ºF. Spoon meat into a family sized pie dish (adjust the thickness of the gravy at this stage with a couple of spoonfuls of water – if you desire). Roll out pastry and top pie dish.
  5. Brush with egg and milk glaze. Return to the oven for about 25-30 minutes until golden brown, risen and puffy.
  6. Serve with seasonal greens.

Recipe Information

Serves 4
Calories 872 kcals
Cooking Time

Nutrition Information

  • Calories 872 kcal
  • Energy 3643KJ
  • Fat 53g
  • Saturates 16.4g
  • Salt 2.2g
  • Iron 9.7g
  • 5-a-day 1

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