Steak and kidney pudding

55saves
3hr35min


1 person made this

About this recipe: This is a lighter version of the delicious traditional pudding. The richly flavoured meat filling is mixed with sweet root vegetables and the herbed pastry is made with light vegetable suet.

Maggie Pannell

Ingredients
Serves: 4 

  • FILLING
  • 250g lean beef stewing steak, cut into small pieces
  • 100g beef kidney, cut into small pieces
  • 2 tsp vegetable oil
  • 2 leeks, trimmed and sliced
  • 200g swede, peeled and cubed
  • 175g carrots, peeled and thickly sliced
  • 2 tsp plain flour
  • 300ml beef stock
  • PASTRY
  • 2 small slices wholemeal bread, about 50g
  • 150g self-raising flour
  • ½ tsp dried thyme
  • 100g ‘light’ shredded vegetable suet

Method
Prep:35min  ›  Cook:3hr  ›  Ready in:3hr35min 

  1. Heat a non-stick frying pan over a high heat. Add the beef and fry, stirring occasionally, for 4 minutes until browned on all sides. Transfer to a bowl, add the kidney and set aside.
  2. Heat the oil in the pan, then add the leeks. Stir, then cover and cook gently for 4 minutes until starting to soften. Stir in the swede and carrots, cover and cook for a further 4 minutes until lightly browned. Add the beef and kidney and season to taste, then add the flour and toss well to coat. Pour in the stock and bring to the boil, stirring. Simmer for 2 minutes. Remove from the heat and set aside.
  3. Tear the bread into pieces and put into a food processor. Pulse, to turn into fine crumbs. Add the flour, thyme and suet and season with a little salt and pepper. Pulse again to combine, then, with the motor running, pour in 4–6 tbsp cold water to form a soft dough.
  4. On a lightly floured surface, roll out three quarters of the dough, to a circle large enough to line a 1 litre pudding basin. Line the basin carefully, and fill with the steak and kidney mixture. Trim excess pastry. Roll out the remaining pastry to form a lid, wet the edges of the dough and place on top of the filling, sealing the edges well with your fingers.
  5. Cover the basin with a double thickness of foil, pleated in the middle and secured with string. Steam the pudding over simmering water for 3 hours. Serve hot.

cook's tip

The filling mixture can be made up to 1 day ahead, then covered and kept in the fridge. Allow to come to room temperature before using to fill the pastry-lined basin.

variation

For vegetarians, you could replace the steak and kidney with 250g button mushrooms, browning them lightly first. The steaming time could then be reduced to 2 hours.

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Reviews (1)

DJWARDLE
0

Really enjoyable. Vegetables in pudding with breadcrumbs in pastry went really well. Made for two of us so used half meat and vegetables. Made all the pastry and didn't find it was too thick. - 18 Jan 2016

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