Low Sodium Classic Steak and Kidney Pie

Savor the comforting flavors of a traditional British classic with our Low Sodium Classic Steak and Kidney Pie. This health-conscious twist on the beloved dish combines tender chunks of beef chuck and rich, earthy kidneys in a hearty, low sodium gravy infused with aromatic thyme, garlic, and Worcestershire sauce. Nestled beneath a golden, flaky puff pastry crust, this pie is packed with wholesome vegetables like carrots, celery, and onions, delivering a balanced and satisfying meal. Perfect for those watching their sodium intake without sacrificing taste, this recipe is ideal for family dinners or special occasions. With its slow-simmered filling and perfectly crisp crust, this steak and kidney pie is sure to become a flavorful favorite!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 500 grams Beef chuck, diced
• 250 grams Beef kidneys, cleaned and chopped
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 3 cloves Garlic, minced
• 500 milliliters Low sodium beef broth
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Thyme, dried
• 0.5 teaspoon Black pepper, freshly ground
• 2 Bay leaves
• 2 tablespoons All-purpose flour
• 4 tablespoons Water
• 2 Puff pastry sheets
• 1 Egg, beaten
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 180°C (356°F).

Step 2

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced beef and kidneys in batches, browning them on all sides. Remove from the pan and set aside.

Step 3

In the same pan, add the remaining olive oil and sauté the chopped onion, carrots, and celery until softened, about 5-7 minutes.

Step 4

Stir in the minced garlic and cook for another minute, then add the tomato paste and cook for an additional 2 minutes.

Step 5

Return the browned meat to the pan and pour in the low sodium beef broth and Worcestershire sauce.

Step 6

Add the thyme, bay leaves, and pepper, stirring everything together. Bring to a simmer, cover, and cook on low heat for 1.5 hours or until the meat is tender.

Step 7

Mix the flour with water to form a slurry and stir it into the meat mixture to thicken the sauce. Cook for another 5 minutes.

Step 8

Remove the bay leaves, stir in the chopped parsley, and transfer the mixture into a deep pie dish.

Step 9

Let the mixture cool slightly while you prepare the puff pastry.

Step 10

Roll out the puff pastry sheets and place them over the meat filling, trimming the edges as necessary.

Step 11

Crimp the edges to seal and brush the surface with the beaten egg.

Step 12

Cut small slits on top of the pastry to allow steam to escape.

Step 13

Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown.

Step 14

Remove from the oven and let rest for a few minutes before serving.

Nutrition Facts

Serving size	(1686.0g)

Amount per serving	% Daily Value*
Calories	2398.8

Total Fat 171.3g	0%
Saturated Fat 56.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 535mg	0%
Sodium 1575.9mg	0%
Total Carbohydrate 110.7g	0%
Dietary Fiber 12.6g	0%
Total Sugars 21.1g
Protein 114.6g	0%

Vitamin D 40IU	0%
Calcium 311.7mg	0%
Iron 21.8mg	0%
Potassium 3395.0mg	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: 63.1%

Protein: 18.8%

Carbs: 18.1%