Slow Cooked Steak and Kidney Pie Filling

Ok, ok, so this was actually fucking awesome. My attempt at home made pastry was not so awesome. It came out a bit too dry for anyone’s tastes, but it was soft and crumbly in all the right ways. We have a plan of attack for that. However the second pie, made with shop bought gluten free pastry, was perfect and the filling was amazing.

PIE!!!!!!!

To make it grab (approximately) the following. I say approximately because I wasn’t really measuring shit. It also made two large pies so adjust accordingly:

  • 1kg beef or lamb – Super cheap cuts work fine for this but no bones.
  • 6-7 lamb kidneys
  • GF flour of some description to dredge kidneys in
  • Mushrooms – I put a lot in, but up to you.
  • 3 tbsp tomato paste
  • Oregano
  • Thyme
  • 3 bay leaves
  • Garlic infused olive oil
  • Asafoetida powder
  • Salt and Pepper
  • Smoked Paprika – I love this stuff. I put it in everything ok?
  • Beef stock
  • 1/2 cup red wine or port, or a mix of both
  • Cornflour
  1. Throw beef/lamb into the slow cooker on low. No need to dice it at this point.
  2. Slice up mushrooms and chuck them in with the beef/lamb (you can also do this at the end)
  3. Dice up kidneys into bite sized/pie sized pieces and dredge in flour.
  4. Fry up kidneys in a hot pan with olive oil. Allow to stick to the bottom a bit. When they’re mostly done throw them in the slow cooker with beef/lamb and mushrooms.
  5. Toss tomato paste, a good amount of the smoked paprika, oregano, thyme, a bit more garlic infused oil, salt an pepper to taste and asafoetida into the pan and let sizzle a bit.
  6. Pour in wine/port and scrub at the bottom of the pan with a spatula to life any crusted flour.
  7. Add in bay leaves and beef stock, and let reduce for a few minutes.
  8. Pour over meat and mushrooms in slow cooker over night (8-10 hours is good)
  9. Pull out cooked beef/lamb and ‘shred’ (By shred what I mean is gently prod while it falls apart around your cooking implements).
  10. For the next bit you need to be able to bring the sauce part of the dish to the boil. If you’re able to just pop your slow cooker insert over a burner then use a slotted spoon to remove most of the solids into a bowl to one side and get it on the boil. If not you’ll need to strain the liquid out into a pot. Do this, get liquid boiling.
  11. Add some salt, pepper, more paprika, etc to the liquid to get it tasting how YOU like it. We like lots of pepper and paprika.
  12. Add a few heaped teaspoons of cornflour to cold water and drizzle it into the boiling liquid while stirring continuously. Let it thicken a bit* and then add it back to the meat.
  13. Do pie related stuff here! You want your over pre-heated to 200 celsius. You’ll be cooking it anywhere from 20-40 minutes depending on the oven – basically you want the pastry nice and brown.
    • The easiest method is to pour the filling into a dish and then grab some GF pre-made pastry from the freezer section, roll it out and fit it over top, poke a few holes in it.
    • Slightly harder is using said pre-made GF pastry again. Grease your dish, put down a layer of pastry so the bottom and sides are well covered and add filling – leaving a gap at the top. Cover with pastry, rolling or scoring the sides to the pie lid. Then cook.
    • Hardest method is doing either of the above with home made GF pastry. When I get the pastry right I’ll tell you about it.

 

*A note about thickening: We made the mistake of reducing the liquid by half then thickening it. The pastry and shredded meat drank it up so the filling was quite solid (Still moist but not gravy-ish). I’d recommend either following what I said above or reducing the stock only. Feel free to experiment.

 

 

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