Paleo Classic Steak and Kidney Pie
Dive into comfort food reimagined with this hearty Paleo Classic Steak and Kidney Pie, a grain-free twist on the beloved British classic. Tender beef steak and richly flavored kidneys are slow-simmered with fragrant garlic, carrots, onions, and mushrooms in a velvety herb-infused beef stock, thickened naturally with arrowroot powder. The crowning glory? A buttery, flaky crust crafted from almond and coconut flour, offering a perfect paleo-friendly alternative to traditional pastry. With its old-world flavors and wholesome ingredients, this pie is the ultimate centerpiece for a cozy family dinner or an indulgent treat for fans of heritage recipes. Savor this guilt-free indulgence that celebrates both flavor and clean eating!
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Ingredients
- 500 grams beef steak
- 250 grams beef kidneys
- 2 tablespoons coconut oil
- 1 large, chopped yellow onion
- 2 medium, chopped carrots
- 150 grams, sliced button mushrooms
- 2 cloves, minced garlic
- 500 milliliters beef stock
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 2 tablespoons arrowroot powder
- 150 grams almond flour
- 50 grams coconut flour
- 1 large egg
- 3 tablespoons cold water
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Directions
Step 1
Begin by trimming any fat and sinew from the beef steak and kidneys. Cut both into 1-inch cubes.
Step 2
In a large pot, heat 1 tablespoon of coconut oil over medium-high heat. Add the beef cubes and kidneys, browning them in batches for about 5 minutes each. Remove from the pot and set aside.
Step 3
In the same pot, add another tablespoon of coconut oil and sauté the chopped onion, carrots, and sliced mushrooms for about 8 minutes until they are softened.
Step 4
Add the minced garlic, cooking for an additional minute until fragrant.
Step 5
Return the browned meat to the pot with the sautéed vegetables. Pour in the beef stock and add the bay leaf and fresh thyme. Season with sea salt and black pepper.
Step 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for about 1 hour or until the meat is tender.
Step 7
While the filling is cooking, prepare the crust. In a bowl, combine almond flour, coconut flour, and a pinch of salt. In a separate bowl, whisk the egg and cold water together.
Step 8
Add the wet ingredients to the dry mixture, mixing until a dough forms. Roll the dough out between two sheets of parchment paper to about 1/4 inch thick. Set aside.
Step 9
After the filling has simmered, mix the arrowroot powder with a bit of water to make a slurry and stir it into the filling to thicken. Let it cook for an additional 5 minutes until the sauce thickens.
Step 10
Preheat the oven to 180°C (350°F). Transfer the filling into a pie dish.
Step 11
Carefully lay the rolled-out crust over the filling. Trim any excess dough and crimp the edges to seal. Create a few slits in the top to allow steam to escape.
Step 12
Place the pie in the preheated oven and bake for 25-30 minutes, until the crust is golden and cooked through.
Step 13
Remove the pie from the oven and let it cool slightly before serving. Enjoy your Paleo Classic Steak and Kidney Pie!
Nutrition Facts
| Serving size | (2045.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3310.6 |
| Total Fat 223.4g | 0% |
| Saturated Fat 80.8g | 0% |
| Polyunsaturated Fat 2.6g | |
| Cholesterol 1607.0mg | 0% |
| Sodium 5142.1mg | 0% |
| Total Carbohydrate 111.1g | 0% |
| Dietary Fiber 44.1g | 0% |
| Total Sugars 25.2g | |
| Protein 237.7g | 0% |
| Vitamin D 88.8IU | 0% |
| Calcium 605.6mg | 0% |
| Iron 36.1mg | 0% |
| Potassium 3976.6mg | 0% |
Source of Calories