Lamb Steak and Kidney Pie with Savoy Cabbage and Onion

Although steak and kidney pie is a very popular dish in the UK, the most common steak and kidney included in the pie are of the beef variety. Traditional steak and kidney pie is one of my all time favourite dishes but in this instance I decided to experiment a little and see how the recipe turned out with leg of lamb steak and lamb kidney. I was delighted with the results.

The following recipe is designed for two people:

Ingredients

1/2lb leg of lamb steak (chopped)
3 lamb kidneys, cleaned and chopped (see instructions below)
1 pint fresh lamb or chicken stock
6oz puff pastry
1/4 large Savoy cabbage (de-cored and sliced)
1 small onion (thinly sliced)
1 clove of garlic (crushed)
1 tbsp sunflower oil
Salt and pepper

Method

The lamb steak and kidney should be rapidly browned in a large, dry pot and the heated stock added once this has been achieved. The stock should be brought back to the boil and then the heat turned down until a gentle simmer is achieved, for around half an hour. The meat can thereafter be used immediately to make the pie or allowed to cool.

The puff pastry should be rolled out to a sze where it is capable of covering a 10" by 5" ashet pie dish. The meat and stock should then be added to the dish, the edges lightly greased with a little butter and the pastry placed on top, firming it down around the greased rim. The top of the pie should be glazed with a little milk or egg wash and a "+" made in the centre to allow steam to escape during the cooking process.

The pie should be placed in the oven, pre-heated to 400F/200C/Gas Mark 6 for thirty minutes.

Approximately ten minutes before the pie is due to be ready, the sunflower oil should be added to a large pot and brought up to a medium heat. The cabbage, onion and garlic should then be added, stirred thoroughly and again at frequent intervals for ten minutes. Please note that no water or any other liquid is required.

This delicious meal is then ready to be served.

How to Clean and Prepare Kidneys

The easiest option is of course to have your butcher clean and prepare the kidneys for you, or to simply buy them pre-packed in this way from the supermarket. It is not difficult, however, to clean and prepare kidneys, provided one knows what to do.

The first step is simply to cut each kidney in half, down through the centre length-wise. It will then be possible to clearly see the white, fatty substance in the centre of the kidney which should carefully be cut out and discarded. The remaining meat can then be chopped to size as desired.

Relevant Associated Links for your Further Information

Healthy Lamb Recipes

New Zealand Lamb Recipes

Simple Healthy Recipes (Lamb)

Low Fat Lamb Recipes

Lamb Recipe's on Australia's Cuisine.com