Steak and kidney pie with double peas
- Prepare
- 30 mins to 1 hour
- Cook
- over 2 hours
- Serve
- Serves 6–8
- Dietary
- Nut-freePregnancy-friendly
A twist on the classic steak and kidney pudding, this pie has all the vibes of school dinners taken to a whole other level.
Ingredients
For the steak and kidney filling
- 50g/1¾oz unsalted butter
- 2 onions, chopped
- 2 celery sticks, chopped
- 4 garlic cloves, chopped
- 150g/5½oz chestnut mushrooms, sliced
- 2 bay leaves
- 10g fresh thyme leaves
- 3 tbsp plain flour
- 700g/1lb 9oz chuck steak, trimmed and chopped
- 300g/10½oz ox kidneys, trimmed
- 2 tbsp mushroom ketchup
- 1 tbsp Worcestershire sauce
- 600ml/20fl oz beef stock
- salt and freshly ground black pepper
For the pastry
For the marrowfat peas
- 200g/7oz dried marrowfat peas, soaked
- 1 tsp bicarbonate of soda
- 1 bay leaf
- few fresh thyme sprigs
- 1 onion, chopped
- 30g/1oz beef fat
- malt vinegar, to taste
For the peas
- 25g/1oz unsalted butter
- 1 banana shallot, peeled and chopped
- 2 garlic cloves, crushed
- 160g/5¾oz frozen peas
- 3 tbsp chicken stock
For the marrow fat peas
Method
To make the steak and kidney filling, heat the butter in a large frying pan and fry the onion, celery, garlic, mushrooms, bay leaves and thyme for 10 minutes until soft.
Season the flour with salt and pepper in a bowl. Toss the steak in the flour, add to the pan and colour all over.
Add the kidneys and fry for 1 minute. Add the ketchup, Worcestershire sauce and stock and bring to the boil. Simmer gently for around 2 hours, or until just thickened. Leave to cool and then transfer to a pie baking dish.
To make the pastry, chop the lard and butter into the flour and salt. Add the water to the mixture until just brought together. Wrap in clingfilm and chill in the fridge, for at least an hour.
Roll out the pastry on a lightly floured work surface and cover the cold pie mixture with the pastry lid. Brush with the egg and chill in the fridge.
Preheat the oven to 220C/200C Fan/Gas 7.
Divide the pastry into 2 pieces and roll out the pastry to 1cm thickness and line the base of the 22cm pie dish, with one piece and then fill with the cold pie mix. Then top with the remaining pastry. Brush with an egg wash and chill for at least an hour before cooking for 45 minutes to an hour or so.
To make the peas, heat the butter in a frying pan and fry the shallot and garlic for 5 minutes. Add the peas and the stock and bring to the boil.
To make the marrowfat peas, put the peas, bicarbonate of soda, bay leaf, thyme and onion in a large saucepan and cover with water.
Bring to the boil and then simmer for 1 hour, or until soft. Drain and stir in the beef fat. Chop up the boiled onion and stir this in too. Add a splash of the vinegar.
Serve the pie in slices alongside the double peas.
