Steak & Kidney Pie Reinvented

1. Prepare the Kidneys

• Trim and Rinse: Cut out and discard the thin tubes from the kidneys. Rinse them under cold water until the water runs clear, then chop into small pieces.

2. Sauté the Aromatics

• Heat Oil: In a large saucepan or deep sauté pan, heat 1 tbsp rapeseed oil over medium heat.
• Add Onions and Herbs: Add the chopped onions, 2 bay leaves, and 4 thyme sprigs. Fry for 8-10 minutes until the onions are golden, stirring frequently.

3. Cook the Meat

• Add Steak and Kidneys: Add 600g lean stewing steak and the chopped kidneys to the pan. Stir-fry briefly until the meat loses its pink color.
• Deglaze with Wine: Increase the heat, pour in 100ml red wine, and stir to deglaze the pan. Let it boil for 2-3 minutes until reduced and absorbed.
• Incorporate Tomato and Mustard: Stir in 2 tsp tomato purée and 1 tsp English mustard powder.
• Add Flour: Sift in 2 tbsp plain flour, stirring for a couple of minutes.

4. Create the Gravy

• Add Boiling Water: Gradually pour in 400ml boiling water, stirring continuously until the mixture begins to boil and thickens.
• Add Vegetables: Stir in 1 large chopped carrot and 4 quartered mushrooms. Reduce heat, cover with a lid, and let simmer gently for about 1 hour, stirring occasionally.
• Thicken Further: Remove the lid and simmer for another 25-30 minutes until the meat is tender and the gravy has thickened.

5. Final Seasoning

• Remove Aromatics: Remove the bay leaves and thyme sprigs from the mixture.
• Stir in Parsley: Add 3 tbsp chopped parsley, season to taste, and transfer the filling to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity). Allow it to cool slightly.

6. Make the Pastry

• Prepare Dry Ingredients: In a bowl, combine 140g plain flour and 1 tsp thyme leaves (if using).
• Incorporate Butter: Grate in 25g cold or frozen butter. Make a well in the center.
• Add Wet Ingredients: Pour in 4 tbsp 2% fat Greek yogurt, 2 tbsp extra-virgin olive oil, a pinch of salt, and a good grind of black pepper.
• Mix to Form Dough: Using a round-bladed knife, mix with 2 tsp cold water, then gather with your hands to form a dough.
• Knead: Remove from the bowl and knead briefly until smooth.

7. Assemble the Pie

• Roll Out Pastry: On a lightly floured surface, roll out the pastry to a size slightly larger than the top of the pie dish.
• Cover the Filling: Lay the pastry over the meat filling, trimming the edges so they slightly overhang.
• Create Slits and Decorate: Make 2 small slits in the center for steam. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side of the leaves and place them on top of the pastry lid.

8. Bake the Pie

• Preheat Oven: Heat the oven to 200°C (180°C fan/gas 6).
• Bake: Place the pie dish on a baking sheet and bake for about 25 minutes, or until the pastry is golden brown.