THE CLASSIC STEAK AND KIDNEY PIE
This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!
Provided by MarieRynr
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
- Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
- Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
- After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
- Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
- Preheat the oven to 220°C/425°F.
- Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.
ENGLISH STEAK AND KIDNEY PIE
Adapted from a book with quite authentic international recipes published in 1951, A World of Good eating. I haven't tried it yet but can't wait.
Provided by luvinlif2k
Categories Savory Pies
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin and coarse parts from kidneys if not already done.
- Wash in salted water.
- Mix 1 cup flour with salt and pepper to taste in a plastic bag.
- Cut kidneys into one-inch squares and place in bag with flour. Seal well and shake to dredge.
- Remove kidney and pound remaining seasoned flour into 3/4 lb. of round steak.
- Cut the round steak into one-inch pieces.
- heat oil in heavy skillet and brown beef cubes on all sides.
- Add onion and kidneys, cooking slowly until brown.
- Cover meat with hot water, add bay leaf, parsley and celery or celery tops.
- Cover tightly and simmer for 1 hour.
- Remove meat to deep baking dish.
- Add mushrooms and carrots.
- Mix 2 tablespoons + 1 teaspoons flour with 1/2 cup cold water and add to skillet to thicken juices.
- Pour over the meat and vegetables and top with pastry crust.
- Bake in preheated 350F for 1 hour. Cover when pastry is golden to prevent over-browning.
Nutrition Facts : Calories 330.8, Fat 12.5, SaturatedFat 3.3, Cholesterol 32.3, Sodium 198, Carbohydrate 35.9, Fiber 2.6, Sugar 1.9, Protein 17.8
STEAK AND KIDNEY PIE
Make and share this Steak and Kidney Pie recipe from Food.com.
Provided by Doreen Randal
Categories Beef Organ Meats
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Trim the beef to remove all the fat. Skin and remove the core from the kidneys and chop into small pieces.
- Brown the beef and kidneys in hot oil.
- Add the onions and cook 5 minutes.
- Stir in the flour and add the stock gradually.
- Season with salt and pepper.
- Add sauce and bay leaf.
- Transfer to a saucepan, cover and simmer 1 1/2 hours until b eef is tender.
- Transfer to the pie dish.
- Top steak and kidney with the pastry.
- Cut a design deeply into the pastry to allow the steam to escape. Brush with egg yolk and milk glaze. Bake at 180 C for 35 minutes until the beef is hot and the pastry is golden brown.
STEAK AND KIDNEY PIE
Provided by Food Network
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Prepare the pastry: In a large bowl, combine flour with butter and salt. Mix lightly with your fingertips until butter forms peasized pieces. Whisk together egg and 1 tablespoon of the water. Add to flour mixture all at once, mixing gently with your fingertips. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
- Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
- Meanwhile, heat 2 tablespoons of the oil in a casserole or Dutch oven. Add the steak and kidneys, season with salt and pepper, and cook, stirring, until just browned, about 3 minutes. Remove to a plate and reserve. Add 1 more tablespoon of oil to casserole, and add mushroom quarters. Cook over high heat, stirring, until light brown. Reserve on plate with meat. Add the remaining oil to the casserole, and add onions. Cook until well browned, about 5 minutes. Sprinkle the flour over the onions and stir so that the juices soak up the flour. Cook, stirring constantly, about 1 to 2 minutes.
- Stir the Worcestershire sauce into the hot water, and pour over the hot onion mixture while whisking. Add the reserved meats and mushrooms, and any juices that have collected, and season with salt and pepper. Reduce the heat to low and simmer 3 to 4 minutes or until slightly thickened.
- Preheat oven to 400 degrees F. Roll out the pastry to a thickness of 1/4inch. Fill a 9inch pie dish with the steak and kidney mixture. Dampen the edges of the dish with water, then fit the pastry on top, pressing it down well all around the edge to seal. Make a steam hole in the center, brush the top with milk and sprinkle with sea salt and freshly cracked black pepper. Bake for 25 minutes, or until pastry is golden.
A GOOD STEAK & KIDNEY PIE
An old favourite - a traditional steak and kidney pie, comfort food at its best.
Provided by Ruth Watson
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 14
Steps:
- It's important to cook the meat a day ahead, so that you can discard any fat that has risen to the top, and so that the pastry doesn't slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour.
- Cut button-mushroom-sized lobes of kidney from the white central core (discarding). Cut the beef into bite-sized cubes and cut the mushrooms into chunks.
- Heat 1 tbsp of the oil in a large, heavy frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.
- Wipe out the frying pan and return it to a low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden. Transfer to a large casserole, using a slotted spoon.
- Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured.Return the frying pan to a mediumhigh heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.
- Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy. Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify - it can then be skimmed off and discarded.
- In the morning - return the pastry to cool room temperature, then roll it out thinly on a wellfloured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish - they should cover the flat rim and about halfway down the insides.
- Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish. Don't overfill: reserve any excess gravy to serve hot with the pie.
- Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.
- Finally, an hour before serving - preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20° after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.
Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 3 grams fiber, Protein 54 grams protein, Sodium 1 milligram of sodium
HEALTHY (AND TASTY!) STEAK AND KIDNEY PIE
Cut out the fat but not the taste, try this if you like Steak and Kidney Pie but don't want to feel so guilty. Based on this recipe: http://www.bbcgoodfood.com/recipes/13015/the-ultimate-makeover-steak-and-kidney-pie
Provided by Tea Girl
Categories Savory Pies
Time 2h18m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces.
- Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often.
- Put the kettle on.
- Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat.
- Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of minutes
- Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened.
- Put in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.
- Remove from the heat and remove the bay leaves and thyme sprigs.
- Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
- While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl.
- Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper.
- Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth.
- Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish.
- Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.
Nutrition Facts : Calories 434.4, Fat 15.2, SaturatedFat 5.4, Cholesterol 200.4, Sodium 156, Carbohydrate 30.2, Fiber 2.1, Sugar 2.7, Protein 39.1
STEAK AND KIDNEY PIE WITH GUINNESS
A traditional english/irish dish, this is one of my families favorites. This is so good! My husband could eat the entire thing himself, it's so yummy, and has become our traditional christmas dinner. Don't let the kidney scare you off. It adds a depth of flavor to the beef and when chopped extra fine, you don't even notice it. If you can't find beef kidney, liver works well as a substitute or you can use mushrooms instead. For a prettier presentation, try putting the filling in individual sized ramekins and top off with the pastry.
Provided by C. Taylor
Categories Savory Pies
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a pressure cooker, brown the beef, kidney and onion in the olive oil. Add the Guinness, boullion, bay leaves, worcestershire, thyme, salt and pepper. Cover and cook for approximately 20 min from the time the cooker starts to whistle.
- Once it's safe to remove cover, do so.
- Dissolve cornstarch in the water and then add mixture to the beef, bringing back to a boil to thicken.
- Preheat oven to 400 degrees.
- Pour beef into a large baking dish and top with puff pastry.
- Bake till golden, approximately 40 minute.
Nutrition Facts : Calories 2259.1, Fat 172.3, SaturatedFat 64.7, Cholesterol 187.5, Sodium 747.3, Carbohydrate 84.9, Fiber 2.2, Sugar 4.2, Protein 26.8
STEAK AND KIDNEY PIE WITH BACON AND MUSHROOMS
A delicious steak, kidney and potato pie including bacon, mushrooms and red wine. Excellent winter fare.
Provided by Nat P
Categories World Cuisine Recipes European UK and Ireland English
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
- Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
- Preheat oven to 375 degrees F (190 degrees C).
- Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
- Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.
Nutrition Facts : Calories 767.5 calories, Carbohydrate 65.9 g, Cholesterol 190.3 mg, Fat 42.6 g, Fiber 5.5 g, Protein 27.9 g, SaturatedFat 13.7 g, Sodium 539.4 mg, Sugar 3.9 g
THE ULTIMATE MAKEOVER: STEAK & KIDNEY PIE
The ultimate comfort dish gets a superhealthy makeover
Provided by Angela Nilsen
Categories Dinner, Main course
Time 2h45m
Number Of Ingredients 18
Steps:
- Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces. Heat the oil in a large saucepan or deep sauté pan. Add the onions, bay and thyme sprigs and fry over a medium heat for 8-10 mins until the onions are really golden, stirring often. Put the kettle on.
- Add the steak and kidney to the pan and stir-fry briefly, just until it loses its pink colour. Turn up the heat, pour in the wine, stir to deglaze the bottom of the pan, then let it boil over a high heat for 2-3 mins until reduced and absorbed into the meat. Stir in the tomato purée and mustard powder. Sift in the flour, stirring, then stir for a couple of mins. Pour in 400ml boiling water and continue stirring until the mixture starts to boil and is thickened. Tip in the carrot and both mushrooms, reduce the heat, cover with a lid, then leave to simmer gently for about 1 hr, stirring occasionally. Remove the lid and simmer another 25-30 mins or until the meat is very tender and the gravy has thickened slightly.
- Remove from the heat and remove the bay leaves and thyme sprigs. Stir in the parsley, season to taste, then transfer to a pie or ovenproof dish (22-23cm in diameter, 6cm deep, 1.7-litre capacity or similar), then leave to cool slightly. Heat oven to 200C/180C fan/gas 6.
- While the meat is cooling, make the pastry. Put the flour, and thyme if using, into a bowl. Grate in the cold or frozen butter, make a well in the centre, then add the yogurt, olive oil, a pinch of salt and a good grinding of black pepper. Using a round-bladed knife, mix together with 2 tsp cold water, then gently gather together with your hands to form a dough. Remove from the bowl and knead briefly until smooth.
- Roll out the pastry on a lightly floured surface so it's slightly bigger than the top of the pie dish. Lay the pastry over the meat and trim the edges with scissors so it slightly overhangs the edge of the dish. Make 2 small slits in the centre. Flute the edges, then roll out the trimmings and cut out 6 diamond-shaped leaves. Dampen one side and lay them on the pastry lid. Place the dish on a baking sheet, then bake in the oven for about 25 mins or until the pastry is golden.
Nutrition Facts : Calories 373 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.42 milligram of sodium
MUM'S STEAK AND KIDNEY PIE
A really delicious and foolproof steak and kidney pie!
Provided by hot-pink
Time 3h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 190c/fan 170c/gas 5. Put onion, steak and kidneys into a large casserole dish. Pour over boiling water until meat is completely covered (this will seal the meat). Crumble the stock cubes into the dish and stir well. Place in the pre-heated oven for 2 hours.
- 20 minutes before the end of the two hours, remove the dish from the oven and sprinkle the gravy granules into the mixture, until the mixture is thickened to your liking. Stir, then return to oven for the final 20 minutes.
- While the meat is finishing, cut the block of pastry in half. Take the first half, and roll out on a floured surface to about 5mm (this can be adapted to your liking, but make sure there is enough to line your pie dish with some excess). Using a 9-inch pie dish, line the bottom with the pastry, making sure there are no gaps between the tin and pastry, and the pastry is pressed firmly against the sides of the tin. Take the second half of the pastry, and roll out on your floured surface, to roughly the same thickness, ensuring it will cover the top of the pie with some excess.
- Remove the meat from the oven, and use a slotted spoon to transfer all the meat to the pie. Add leftover gravy, you can use however much you like but be careful not to use too much as it will boil. Dampen the crust of the pastry with milk or water, then place the lid on top, pressing firmly all round the edges to seal. Trim off the excess pastry, using a sharp knife or kitchen scissors. if you like, you can take a fork, and, using the back, make a pattern round the edge of the pie- as well as being decorative, this will help seal it.
- Place the pie in the still-hot oven for 20 minutes, or until golden brown. If you like, you can strain any remaining gravy and serve it with the pie.
STEAK AND KIDNEY PIE II
This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water.
Provided by Glenda
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
- In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
- Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
- Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
- Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
- Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.
Nutrition Facts : Calories 657.8 calories, Carbohydrate 41.8 g, Cholesterol 403.2 mg, Fat 30.9 g, Fiber 4.3 g, Protein 50.6 g, SaturatedFat 10.4 g, Sodium 1168.9 mg, Sugar 2.6 g
More about "english steak and kidney pie recipes"
STEAK AND KIDNEY PIE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
THE ULTIMATE STEAK AND KIDNEY PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (182)Total Time 3 hrsCategory Dinner, Lunch, Entree, PieCalories 1218 per serving
ENGLISH STEAK & KIDNEY PIE (BRITISH ISLES) RECIPE
From bakerrecipes.com
ENGLISH STEAK AND KIDNEY PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
STEAK AND KIDNEY PIE: THE STORY BEHIND A BRITISH CLASSIC
From nationalgeographic.co.uk
STEAK AND KIDNEY PIE | AUSTRALIAN BEEF - RECIPES, COOKING TIPS AND …
From australianbeef.com.au
OLD FASHIONED ENGLISH STEAK AND KIDNEY WITH DUMPLINGS CASSEROLE
From discover.hubpages.com
ENGLISH STEAK WITH KIDNEY PIE - RECIPE | COOKS.COM
From cooks.com
BRITISH CULINARY ADVENTURES: MAKING A STEAK AND KIDNEY PIE
From adventurouskate.com
ENGLISH STEAK AND KIDNEY PIE ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
TRADITIONAL STEAK AND KIDNEY PIE RECIPE - MASHED.COM
From mashed.com
HOW TO EAT: STEAK AND KIDNEY PIE | BRITISH FOOD AND DRINK
From theguardian.com
ENGLISH STEAK AND KIDNEY PIE (BRITISH ISLES) RECIPE
From recipeland.com
ENGLISH STEAK& KIDNEY PIE RECIPE - RECIPELAND.COM
From recipeland.com
STEAK & KIDNEY PIE - 7OZ | PARKER'S
From parkersbritishinstitution.com
STEAK AND KIDNEY PIE | RECIPE - WORLD FOOD AND WINE
From worldfoodwine.com
TRADITIONAL STEAK AND KIDNEY PIE · EVERYTHING EVERHOT
From everythingeverhot.com
BRITAIN'S BEST STEAK AND KIDNEY PIE? HERE'S THE RECIPE.
From londonist.com
OUR RECIPES: ‘PHILADELPHIA’ BEEF & KIDNEY PIE. - BRITISH FOOD IN ...
From britishfoodinamerica.com
HOMEMADE STEAK AND KIDNEY PIE RECIPE - DELISHABLY
From delishably.com
THE EDITOR’S STEAK & KIDNEY PIE - BRITISH FOOD IN AMERICA
From britishfoodinamerica.com
STEAK AND KIDNEY PIE - TASTEATLAS - LOCAL FOOD AROUND THE WORLD
From tasteatlas.com
EPICURUS.COM RECIPES | ENGLISH STEAK AND KIDNEY PIE
From epicurus.com
HOMEMADE STEAK AND KIDNEY PIE WITH PUFF PASTRY - FOODLE CLUB
From foodleclub.com
MUM'S STEAK AND KIDNEY PLATE PIE | RECIPES | DELIA ONLINE
From deliaonline.com
STEAK AND KIDNEY PIE RECIPE - GREAT RECIPES, SIMPLY EXPLAINED
From keefcooks.com
STEAK AND KIDNEY PIE - WIKIPEDIA
From en.wikipedia.org
STEAK AND KIDNEY PIE - EATING FOR IRELAND
From eatingforireland.com
HOW TO MAKE STEAK AND KIDNEY PIE - HEALTHYKIDNEYCLUB.COM
From healthykidneyclub.com
ENGLISH STEAK AND KIDNEY PIE - COMPLETERECIPES.COM
From completerecipes.com
THE WINDMILL’S AWARD-WINNING STEAK & KIDNEY PIE - GREAT BRITISH …
From greatbritishfoodawards.com
STEAK AND ONION PIE (BRITISH PUB STYLE) - REAL FOOD WITH SARAH
From realfoodwithsarah.com
ENGLISH STEAK AND KIDNEY PIE - THERESCIPES.INFO - THERECIPES
From therecipes.info
QUICK STEAK AND KIDNEY PIE RECIPE - RECIPES.NET
From recipes.net
OLD-FASHIONED STEAK AND KIDNEY PIE FROM GREAT BRITISH CHEFS 2 BY …
From app.ckbk.com
STEAK, GUINNESS AND KIDNEY PIE | RECIPE - WORLD FOOD AND WINE
From worldfoodwine.com
You'll also love