Steak and kidney pie

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Add carrot and brown lentils to this traditional British dish to make it a really healthy, high-fibre meal for all the family.

Cooking time: 3 hrs
(including cooking time)
Serves: 4

Ingredients

100g plain white flour100g self raising wholemeal flour
100g soft margarine (trans fat-free)
4-5 tbsp cold water
2 tbsp vegetable oil e.g. rapeseed
400g lean beef, sliced into bite-sized pieces
2 lambs' kidneys
1 large onion, finely chopped
1 large carrot, peeled diced
400g brown lentils, rinsed and drained
300ml beef stock
1 small egg, beaten, to glaze

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Method

To make the pastry, sift the plain flour into a large bowl, add the wholemeal flour and rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs. Add enough water and mix to a firm dough.
Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
Heat 1 tbsp of the oil in large non stick frying pan, add the onion and cook over a medium heat for 4-5 mins, add the carrot and cook for a further 2 mins. Remove from the pan and set aside.
Heat the remaining oil in the pan, add the beef and kidney onion and cook over a high heat for 4-5 mins until seared brown. Pour over the stock and cook for 1.5 hours or until tender. Add more stock if required. Add the onion, carrot and lentils and cook for a further 20 mins.
Transfer the mixture into 4 small heatproof dishes or 1 large one. Grease the shoulders of a pie raiser or an upturned egg cup and stand it in the middle of the dish.
Roll out the pastry. Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Glaze with beaten egg and cook at 200°C/gas mark 6 for 30 mins.

Nutritional info: Approximate fibre content of a standard steak and kidney pie is 2g. The approximate fibre content of this high-fibre version is 7g. www.fibreprovider.co.uk

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