Low Fat Classic Steak and Kidney Pie

Savor the comforting flavors of a British culinary classic with this Low Fat Classic Steak and Kidney Pie, a lighter twist on the traditional dish. Tender lean beef and lamb kidneys are slow-simmered with hearty vegetables like carrots, celery, and mushrooms in a savory, herb-infused beef stock. The rich, flavorful filling is then topped with golden, flaky whole wheat phyllo pastry for a guilt-free, crispy crust that’s lower in fat than traditional shortcrust or puff pastry. Perfectly suited for family dinners or cozy gatherings, this dish is a wholesome and satisfying option, packing all the bold taste of the original while being kinder to your waistline. Ready to serve in under 2.5 hours, pair it with steamed greens for a complete, nourishing meal that’s as heartwarming as it is healthy.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 400 grams lean beef stewing steak
• 200 grams lamb kidneys, trimmed and chopped
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 150 grams mushrooms, sliced
• 2 tablespoons all-purpose flour
• 500 milliliters beef stock, low-sodium
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme, chopped
• 1 bay leaf
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 8 sheets whole wheat phyllo pastry
• 1 for greasing non-stick cooking spray

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5 minutes until softened.

Step 3

Add the sliced mushrooms to the pot and cook for another 3 minutes.

Step 4

Toss the beef steak and lamb kidneys in the flour, shaking off any excess.

Step 5

Add the floured meat into the pot with the vegetables, increasing the heat to medium-high. Cook, stirring occasionally, until the meat is browned on all sides.

Step 6

Pour in the beef stock, Worcestershire sauce, fresh thyme, bay leaf, salt, and black pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour, stirring occasionally until the meat is tender.

Step 8

Remove the bay leaf and check the seasoning, adjusting if necessary.

Step 9

Transfer the cooked mixture into a deep baking dish.

Step 10

Lightly spray each sheet of phyllo pastry with non-stick cooking spray, stacking them on top of each other to create a crust.

Step 11

Drape the phyllo sheets over the filling, folding in any overhang.

Step 12

Make several small slits in the pastry to allow steam to escape during baking.

Step 13

Transfer the pie into the preheated oven and bake for 45 minutes, or until the pastry is golden brown and crispy.

Step 14

Allow the pie to cool for a few minutes before serving. Enjoy your low fat classic steak and kidney pie with a side of steamed green vegetables.

Nutrition Facts

Serving size	(1641.7g)

Amount per serving	% Daily Value*
Calories	1432.7

Total Fat 44.4g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 280mg	0%
Sodium 2492.5mg	0%
Total Carbohydrate 138.4g	0%
Dietary Fiber 16.8g	0%
Total Sugars 14.4g
Protein 133.4g	0%

Vitamin D 15IU	0%
Calcium 234.7mg	0%
Iron 16.0mg	0%
Potassium 2818.7mg	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: 26.9%

Protein: 35.9%

Carbs: 37.2%