Dairy-Free Classic Steak and Kidney Pie

Discover the comforting allure of a timeless British classic with this Dairy-Free Classic Steak and Kidney Pie, reimagined for those avoiding dairy without compromising on flavor. Tender beef chuck steak and rich lamb kidneys are slow-cooked with hearty vegetables in a savory, herb-infused beef stock, creating a luscious filling encased in a flaky, golden dairy-free puff pastry. Enhanced by a touch of Worcestershire sauce and the earthy depth of thyme, this dish brings robust flavor to your table. Perfect for family dinners or special occasions, this pie is both nostalgic and modern, offering a satisfying, plant-based twist on traditional baking techniques. Bake it to perfection and serve warm for an irresistible meal that feels like a hug in every bite.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 500 grams beef chuck steak
• 200 grams lamb kidneys
• 1 large onion
• 2 carrots
• 3 tablespoons all-purpose flour
• 500 milliliters beef stock
• 1 teaspoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 sheet dairy-free puff pastry
• 2 tablespoons plant-based milk

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

Step 2

Cut the beef chuck steak into bite-sized cubes and season with salt and pepper. Add half to the pot and brown on all sides, then remove and set aside. Repeat with remaining beef.

Step 3

Halve the lamb kidneys, remove the cores, and cut into bite-sized pieces. Add to the pot and brown for about 3 minutes, then remove and set aside with the beef.

Step 4

Reduce heat to medium, add the remaining tablespoon of olive oil and the finely chopped onion. Cook until softened, about 5 minutes.

Step 5

Add the sliced carrots to the pot and cook for an additional 3 minutes.

Step 6

Stir in the flour and cook for 1-2 minutes, allowing it to coat the vegetables.

Step 7

Gradually add the beef stock, stirring well to combine and avoid lumps.

Step 8

Return the browned beef and kidneys to the pot.

Step 9

Add thyme, Worcestershire sauce, bay leaves, salt, and pepper. Stir well.

Step 10

Bring to a simmer, then reduce heat to low, cover, and cook for about 1 hour or until the meat is tender.

Step 11

Preheat your oven to 200°C (392°F).

Step 12

Transfer the filling to a pie dish, removing the bay leaves.

Step 13

Roll out the dairy-free puff pastry on a floured surface and lay it over the filling, trimming the edges.

Step 14

Brush the pastry with plant-based milk to help with browning.

Step 15

Make a small slit in the center of the pastry for steam to escape.

Step 16

Bake in the oven for 30 minutes or until the pastry is golden brown and puffed.

Step 17

Remove from oven, let it cool slightly before serving.

Nutrition Facts

Serving size	(1719.8g)

Amount per serving	% Daily Value*
Calories	2267.6

Total Fat 155.4g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1049mg	0%
Sodium 4132.6mg	0%
Total Carbohydrate 86.2g	0%
Dietary Fiber 10.0g	0%
Total Sugars 19.5g
Protein 143.5g	0%

Vitamin D 12.5IU	0%
Calcium 295.0mg	0%
Iron 31.4mg	0%
Potassium 3165.2mg	0%

*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.

Source of Calories

Fat: 60.4%

Protein: 24.8%

Carbs: 14.9%