Steak and Kidney Pie with French Steak Sauce by Manu

Serves 6| Prep: 30 mins, Cook: 3 hours

INGREDIENTS

1.25kg beef chuck steak, cut into 4cm chunks

¼ cup olive oil

Sea salt flakes and ground black pepper, to taste

300g lamb kidneys, trimmed, chopped into 1cm pieces

1 large brown onion, finely chopped

2 carrots, peeled, diced

2 celery sticks, diced

3 cloves garlic, finely chopped

1 tablespoon fresh thyme leaves

20g salted butter

2 tablespoons plain flour

½ cup dry red wine

1 cup beef stock

2 x 150g pouches French Steak Sauce by Manu

2 fresh bay leaves

Extra fresh thyme leaves, to garnish

SCALLOPED POTATO TOPPING

750g Desiree potatoes, peeled, thinly sliced (about 5mm thick)

100g salted butter, melted

½ cup finely grated parmesan

METHOD

1. Preheat oven to 160C (fan-forced).

2. Combine beef and 1 tablespoon of the oil in a bowl. Season with salt and pepper and stir to coat.

3. Heat a flameproof casserole dish over high heat. Add beef in three batches. Cook, turning occasionally, for 2-3 minutes, or until browned all over. Remove. Heat 1 tablespoon of the remaining oil in pan and add the kidneys. Cook, stirring for 30 seconds, or until browned. Remove.

4. Reduce heat to medium and add remaining oil, onion, carrot, celery, garlic and thyme. Cook, stirring occasionally, for about 5-6 minutes, or until softened. Stir in butter. Add flour and cook, stirring for 1 minute. Add wine, bring to boil and boil for 1-2 minutes. Stir in stock, then add French Steak Sauce by Manu, bay leaves, beef and kidneys. Season with salt and pepper and return to boil. Remove from the heat and cover with lid.

5. Transfer to oven and cook for about 2½ hours, or until beef is very tender. Remove. Increase oven temperature to 200C (fan-forced).

6. For topping, toss potatoes in butter and parmesan and season with salt and pepper. Arrange over top of filling, slightly overlapping.

7. Cook in oven for 20-25 minutes, or until potatoes are tender and top is golden brown. Remove. Stand 10 minutes before serving. Garnish with extra thyme.

TIP

 For even thickness for the potato topping, use a mandolin to slice potatoes. This will ensure they cook through correctly.