Gluten Free Steak & Kidney Pie - A British Classic

I cook a British classic my very own gluten free steak and kidney pie.

What I used as I was batch cooking

1.5kg of beef, any cut of slow cooked beef will do.

500g of kidneys, already trimmed. Ox kidney is best and for that weight, one kidney would be enough, I used pork kidneys which are equally good.

3 diced large onions

300g of mushrooms cut into quarters

300g of fatty smoked lardons – I don’t add salt when I use lardons – lardons are chopped bacons pieces

I used 2 Kubor stock cubes but any veggies stock cube to add the flavour of tomato, if you don’t have these, a splash of ketchup will work.

50ml of Worcestershire sauce

1 generous tablespoon of wholegrain mustard

Teaspoon of dried thyme, some people use sage

Plenty of black pepper.

1 cup of red wine. If you’re in the UK, Guiness is best in a beef pie or a dark bitter.

I used gravy granules to thicken the gravy. If you can’t get these, mix a heaped tablespoon of cornflour.

Pastry

I used Dove’s farm gluten free white flour 1 kg

500g of very cold butter cut into small cubes.

Teaspoon of salt

3 teaspoons of xanthum gum

2 eggs beaten with very cold water. I don’t measure the water, about half a jug full.

Additions to the instructions in the video.

As I was batch cooking, I needed to cook the pie filling in the instant pot for 50 minutes. If you make a smaller amount, you will need to reduce the cooking time to 30 minutes. Alternatively, simmer for 3-4 hours or put in a slow cooker on high for 8 hours.

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Equipment used
Camera : iPhone
Editing : iMovie on a Mac mini

Music:
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Some Sound from Zapsplat.com
YouTube Audio Library
Apple iMovie*