01 Aug Mediterranean Steak and Kidney Pie

Posted at 10:16h in Beef, Mains, Recipes, Vegetables by
Mediterranean Steak and Kidney Pie
Mediterranean Steak and Kidney Pie
Print Recipe
I love this recipe as it is made with staples available in your home, is definitely light on the wallet and can easily be doubled up to feed the masses. The slight Mediterranean influence comes from the use of thyme, rosemary and lemon which gives this pie a wonderful zesty flavour. We have used Karusaf KMOO mutton goulash and kidneys for this recipe and the results were wonderful. Serve with some lovely fluffy parmesan cheese mash.
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Mediterranean Steak and Kidney Pie
Mediterranean Steak and Kidney Pie
Print Recipe
I love this recipe as it is made with staples available in your home, is definitely light on the wallet and can easily be doubled up to feed the masses. The slight Mediterranean influence comes from the use of thyme, rosemary and lemon which gives this pie a wonderful zesty flavour. We have used Karusaf KMOO mutton goulash and kidneys for this recipe and the results were wonderful. Serve with some lovely fluffy parmesan cheese mash.
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Ingredients
  • 1 kg Karusaf KMOO Mutton kidneys (sliced in half and white membrane removed)
  • 1 kg Karusaf KMOO Mutton goulash
  • 75 ml Canola or sunflower oil
  • 1 cup Flour
  • 2 cups white wine
  • 2 large Onions chopped
  • 2 tablespoons Butter
  • 4 cloves grated garlic
  • 4 sprigs rosemary
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon paprika
  • 1 teaspoon coarse black pepper
  • juice and rind of one lemon
  • 750 ml good quality lamb or chicken stock
Instructions
  1. Dust the kidneys and the goulash in the flour and pan-fry in the oil in a large saucepan or pot until golden brown. Preheat the oven to 180 degrees Celsius.
  2. Deglaze the pan with a splash (100ml) by adding the wine to the pan and scraping off any roasting bits and dissolving it in the wine. Keep the rest for later.
  3. Add the onions and butter. Sweat them in the pan with the lid on. Remove and fry until golden brown, add the garlic and fry for about 3 minutes.
  4. Add the rest of the rosemary, thyme, paprika, black pepper, lemon and stock as well as the rest of the wine to the pot with the meat. Cook slowly and simmer for about an hour until the meat is soft and tender and most of the liquid has evaporated and a thick sauce has formed.
  5. Spoon into a pie dish and cover with puff pastry and bake for about 25 to 30 minutes until golden brown.