Gluten-Free Classic Steak and Kidney Pie

Indulge in the hearty comfort of a **Gluten-Free Classic Steak and Kidney Pie**, a timeless British dish reimagined for gluten-free diets. This savory pie features tender stewing beef and earthy beef kidney, slow-simmered in a rich gluten-free beef stock infused with Worcestershire sauce, bay leaves, and fresh thyme. Encased in a golden, flaky gluten-free puff pastry, it's the perfect blend of robust flavors and satisfying textures. With its warm, homestyle feel, this pie is ideal for cozy family dinners or special occasions. Whether you're gluten-intolerant or simply seeking a traditional dish with a twist, this recipe delivers the unbeatable taste of a classic steak and kidney pie without compromise. Serve with seasonal vegetables or creamy mashed potatoes for a meal that’s as comforting as it is delicious.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 4

Ingredients

• 500 grams Stewing beef
• 250 grams Beef kidney
• 30 grams Gluten-free all-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 1 large Onion
• 2 Garlic cloves
• 2 medium Carrots
• 500 milliliters Gluten-free beef stock
• 1 tablespoon Worcestershire sauce
• 2 Bay leaves
• 1 teaspoon Fresh thyme
• 500 grams Gluten-free puff pastry
• 1 Egg

Directions

Step 1

Start by dicing the stewing beef into bite-sized pieces and equally cut the beef kidney, ensuring to remove any tough membranes. Pat them dry with kitchen paper.

Step 2

Place the gluten-free all-purpose flour, salt, and pepper in a plastic bag. Add the beef and kidneys to the bag and shake until the meat is well coated.

Step 3

In a large, heavy-based casserole pot, heat the olive oil over medium-high heat. Brown the beef in batches, ensuring not to crowd the pot. Remove and set aside on a plate.

Step 4

Peel and chop the onion and garlic cloves finely. Slice the carrots into rounds.

Step 5

In the same casserole pot, add a little more oil if needed and sauté the chopped onion and garlic until the onion is translucent.

Step 6

Add the carrots to the pot, stirring to coat them in the oil and juices.

Step 7

Return the browned beef and kidneys to the pot, pour in the gluten-free beef stock, and add Worcestershire sauce, bay leaves, and thyme.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 2 hours or until the meat is tender and the sauce has thickened, checking occasionally to stir and ensure it doesn’t stick.

Step 9

Preheat your oven to 200°C (400°F).

Step 10

Transfer the meat filling into a deep pie dish.

Step 11

Roll out the gluten-free puff pastry to fit the top of your pie dish.

Step 12

Beat the egg and brush the rim of the pie dish with it to help the pastry adhere.

Step 13

Place the pastry over the filling, trim off any excess, and press down the edges to seal.

Step 14

Cut a little cross in the center of the pastry to allow steam to escape, then brush the top generously with the beaten egg.

Step 15

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp.

Step 16

Remove from the oven and allow to rest for a few minutes before serving. Enjoy your gluten-free classic steak and kidney pie!

Nutrition Facts

Serving size	(2229.2g)

Amount per serving	% Daily Value*
Calories	4162.7

Total Fat 245.0g	0%
Saturated Fat 89.1g	0%
Polyunsaturated Fat 4.5g
Cholesterol 2058.5mg	0%
Sodium 6758.5mg	0%
Total Carbohydrate 270.2g	0%
Dietary Fiber 18.3g	0%
Total Sugars 27.5g
Protein 214.0g	0%

Vitamin D 48IU	0%
Calcium 409.7mg	0%
Iron 33.3mg	0%
Potassium 3528.1mg	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: 53.2%

Protein: 20.7%

Carbs: 26.1%