Hearty Beef and Kidney Pot Pie
This Hearty Beef and Kidney Pot Pie is a comforting and delicious dish perfect for a cozy family dinner. Succulent chunks of seasoned rump beef, tender lamb kidneys, and a medley of vegetables are simmered in a rich, savory gravy, topped with buttery, crispy potato slices. This dish will warm your soul and impress your guests.
4
Servings
400
Calories
13
Ingredients
Ingredients
Butter
50 grams (divided)
Rump beef
500 grams (cut into 25mm chunks and seasoned)
Lamb kidneys
2 (sliced, fat removed)
Large onion
1 (chopped)
Garlic cloves
3 (minced)
Large carrot
1 (sliced)
Plain flour
12 grams (none)
Worcestershire sauce
1 teaspoon (none)
Beef stock
250 ml (none)
Bay leaf
1 (none)
Potatoes
450 grams (scrubbed and sliced 5mm)
Salt
to taste (none)
Fresh ground black pepper
to taste (none)
Instructions
1
Preheat your oven to 180°C (350°F).
2
In a large non-stick frying pan or wok, melt a portion of the butter over medium-high heat. Sear the rump beef chunks in batches until browned. Remove and set aside.
3
Using the same pan, add a little more butter if needed and brown the sliced lamb kidneys. Once browned, remove and add to the reserved beef.
4
Reduce heat to medium and add the remaining butter to the pan. Sauté the chopped onion, minced garlic, and sliced carrots until the onion becomes golden and fragrant. Sprinkle the flour over the vegetables and stir to coat evenly.
5
Cook the flour-coated vegetables for a few minutes, ensuring to stir continuously to avoid burning. Add the Worcestershire sauce and pour in the beef stock, stirring well to combine.
6
Bring the mixture to a gentle boil, then return the browned beef, kidneys, and bay leaf to the pan. Stir everything together, then turn off the heat.
7
Transfer the contents to a casserole dish, cover, and bake in the preheated oven for 30 minutes.
8
After 30 minutes, remove the casserole from the oven. Arrange the potato slices over the top of the meat mixture, overlapping them slightly like roofing tiles.
9
Brush the potato slices with melted butter and sprinkle with salt and freshly ground black pepper to taste.
10
Re-cover the casserole and return to the oven for an additional 1 hour, or until the potatoes are tender.
11
For a golden, crispy finish, remove the lid and increase your oven temperature to the grill setting. Brush the top layer of potatoes with a little more butter and grill until beautifully crispy and browned.
12
Serve hot and enjoy this hearty and comforting dish.
Nutrition Information
20g
Fat
32.5g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Beef and Kidney Pot Pie?
It is a comforting dish featuring seasoned rump beef, lamb kidneys, and vegetables in a rich gravy, topped with sliced potatoes.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What cut of beef should I use?
The recipe calls for 500 grams of rump beef cut into 25mm chunks.
How should I prepare the lamb kidneys?
The kidneys should be sliced with the fat removed before browning.
What is the recommended oven temperature?
Preheat your oven to 180°C (350°F).
How do I thicken the gravy?
The gravy is thickened using 12 grams of plain flour stirred into the sautéed vegetables.
How long does the meat mixture bake before adding potatoes?
The beef and kidney mixture should bake in a covered casserole dish for 30 minutes.
How should the potatoes be prepared?
Scrub 450 grams of potatoes and slice them to a thickness of 5mm.
How do I arrange the potatoes on the pie?
Arrange the slices over the meat mixture, overlapping them slightly like roofing tiles.
How long is the total baking time once the potatoes are added?
The dish bakes for an additional 1 hour after the potatoes are arranged on top.
How can I get a crispy potato topping?
Remove the lid, brush the potatoes with butter, and use the oven's grill setting until they are golden and crispy.
What vegetables are included in the filling?
The filling includes one large chopped onion and one large sliced carrot.
How much garlic is needed?
The recipe requires 3 minced garlic cloves.
What liquid is used for the sauce?
The sauce is made using 250 ml of beef stock and one teaspoon of Worcestershire sauce.
Is there any specific herb used for flavoring?
One bay leaf is added to the mixture for aromatic flavor.
How much butter is required in total?
The recipe uses 50 grams of butter, divided for searing, sautéing, and brushing.
What is the protein content per serving?
Each serving contains 27.5g of protein.
What is the fat content per serving?
There are 20g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 32.5g of carbohydrates.
Can I use a different type of meat?
While rump beef is specified, other stewing beef cuts can be used, though cooking times may vary for tenderness.
Do I need to peel the potatoes?
No, the recipe suggests scrubbing them, which allows you to keep the skins on for texture.
What should I use to sear the meat?
Use a large non-stick frying pan or a wok to brown the beef and kidneys.
When do I add the Worcestershire sauce?
Add it after the flour has coated the vegetables, just before pouring in the beef stock.
What should the consistency of the onions be?
Sauté the onions until they become golden and fragrant.
How do I prevent the flour from burning?
Ensure you stir the flour-coated vegetables continuously for a few minutes.
Is this dish considered a main course?
Yes, it is categorized as a Main Course.
What tags describe this recipe?
Tags include comfort food, pot pie, savory, casserole, and hearty dinner.
Should I season the beef before cooking?
Yes, the rump beef chunks should be seasoned before searing.
How do I know the potatoes are done?
The potatoes are done when they are tender after the final hour of baking.