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Steak and Kidney Pie with Mustard Suet Crust - Image 1

Steak and Kidney Pie with Mustard Suet Crust

European cuisineBritish cuisine
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Steak and Kidney Pie with Mustard Suet Crust

Steak and Kidney Pudding

  1. Pot Pies & Savory Pies

Prep: 30 min • Cook: 150 min. A twist on the traditional pudding, this version features a flaky suet pastry crust infused with a hint of mustard for an extra layer of flavor. Baked until golden, it’s a comforting family meal.

Preparation time
30 min
Cooking time
2 hrs 30 min
Total time
3 hrs
Servings
6
Course
Main
Complexity
Medium
Units:
Temperature:
Scale:

Ingredients

For the Filling

  • 2lb beef steak(cubed)
  • 9oz kidney(trimmed and cubed)
  • 2 pcs onion(chopped)
  • 2 pcs carrots(chopped)
  • 16 7/8 fl oz beef broth
  • 2 tbsp flour(for thickening)
  • 2 tbsp worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Mustard Suet Crust

  • 9oz suet(shredded)
  • 18oz flour
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • ml cold water(approximately; null)

Instructions

Prepare the Filling

  1. In a large pot or Dutch oven, brown the beef steak and kidney cubes over medium-high heat.
  2. Add the chopped onion and carrots and cook until softened, about 5-7 minutes.
  3. Sprinkle the flour over the meat and vegetables and stir to coat. Cook for 1 minute.
  4. Gradually stir in the beef broth and Worcestershire sauce. Bring to a simmer.
  5. Season with salt and pepper. Cover and simmer gently for 1 - 1.5 hours, or until the meat is tender.

Make the Mustard Suet Crust

  1. In a large bowl, combine the suet, flour, Dijon mustard, and salt.
  2. Gradually add cold water, mixing with a knife until a stiff dough forms. Do not overmix.
  3. Divide the dough into two-thirds for the base and one-third for the lid.
  4. Roll out the larger portion and line a deep, greased pudding basin or ovenproof dish.
  5. Spoon the cooled filling into the pastry-lined basin.
  6. Roll out the remaining dough for the lid. Dampen the rim of the base with water and place the lid on top, pressing to seal. Trim any excess.
  7. Cover the top with a pleated piece of baking parchment and tie securely with string.

Bake the Pudding

  1. Place the pudding basin in a steamer or a large saucepan with enough boiling water to come halfway up the sides. Cover tightly.
  2. Steam for 3 hours, topping up the water as needed. Ensure the pudding does not run dry.
  3. Alternatively, bake in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 2-2.5 hours, adding a little water to the dish if needed to prevent drying.
  4. Once cooked, carefully turn the pudding out onto a serving plate.

Nutrition

Servings
6
Serving size (imperial)
10.6 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories800.5 kcal266.8 kcal4,803 kcal
Protein35.2 g11.7 g211.2 g
Fat45.8 g15.3 g274.8 g
Carbs50.1 g16.7 g300.6 g

Tips

  • For a richer flavour, soak the kidney in milk overnight before use to mellow its taste.
  • Ensure the suet pastry is well-sealed to prevent the filling from leaking during steaming or baking.
  • Serve hot with mashed potatoes and seasonal green vegetables for a classic British meal.

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