Treat the family to this traditional steak and kidney pie served with mashed potatoes and roast vegetables.
Less than 1.5 hours
500 grams beef, cubed
500 grams lamb kidneys, cleaned and cubed
250 ml red wine
50 grams flour
250 ml water
1 sachet KNORR Hearty Beef Stew
1 roll puff pastry
1 egg lightly beaten
Preheat oven to 200°C.
Marinate the beef cubes and kidneys in the red wine, preferably
Dust the cubes with flour reserving the wine for later use.
Fry the cubes in oil to brown.
Add the KNORR Hearty Beef Cook-in-Sauce, the reserved wine
and water and simmer for 25-30 min.
Place in an ovenproof dish or 4 individual dishes.
Roll out the pastry and place over the mixture to create the top
of the pie.
Brush with beaten egg.
Bake the pie at 200°C for 15 min or until golden brown.
Serve with mashed potato and vegetable