Go Back

Nourishing Steak and Kidney Pie (Gluten-free, Paleo)

This healthy gluten-free and paleo-friendly version of the British popular dish features nutrient-rich ingredients such as kidney meat, bone broth, and healthy fats and ditch the pastry for a creamy and delicious potato topping. Earthy, flavorsome, and comforting, this steak and kidney pie makes a perfect dinner for the colder season.
Prep Time20 minutes
Cook Time2 hours
Course: Main Course
Servings: 8

Equipment

  • 1 Large pot
  • 1 cast iron skille or casserole dish
  • 1 Instant Pot pressure cooker optional

Ingredients

For the filling

  • 1 lb (500 grams) beef steak or roast
  • 10 oz (300 grams) kidney meat beef, mutton, lamb, or veal
  • 1 large onion
  • 1 carrot
  • 3 tablespoons grass-fed butter or ghee, or lard or tallow
  • 2 tablespoons apple cider vinegar
  • 1 1/2 cups bone broth
  • 2 anchovy fillets optional
  • 1 teaspoon sea salt adjust to taste
  • Black pepper to taste
  • 1 teaspoon dried or fresh thyme
  • 1 teaspoon dried sage
  • 1 or 2 cloves garlic optional

For the topping

  • ~2 lbs (1 kg) potatoes and/or sweet potatoes
  • 2 tablespoons grass-fed butter or ghee
  • 1 egg
  • 1 teaspoon sea salt adjust to taste
  • Grated parmesan cheese optional

Instructions

Make the filling

  • Slice and cut the kidney and steak (or roast) into about 1/2-inch pieces. Refer to the instructions above for how to clean and prepare the kidney meat properly
  • Add about 2 tablespoons of butter (or ghee or lard or tallow) to a large pot and let it heat over medium/high heat. Once the butter is melted and the pot hot add the meat and let it sear for about 5 minutes until evenly browned. Stir occasionally
  • Remove the meat from the pot and set aside, also saving the liquid in a separate bowl or jar
  • Chop the onion and carrot (and garlic) finely and sauté in the same pot with one tablespoon of butter and the anchovy fillets (if desired), stirring occasionally until the onions are translucent and soft (about 4 minutes)
  • Add the meat back into the pot, season with salt and herbs, add the apple cider vinegar, 1 cup of bone broth and 1/2 cup of the meat juice you saved earlier
  • Bring to a boil and then reduce the heat to low and let simmer uncovered for about 1 1/2 hours. Check and stir occasionally and add more bone broth if the liquid is reducing too much. Let almost all the liquid reduce at the end so that the meat in not too liquid, but not dry either

Make the topping

  • While the meat is cooking, boil the potatoes until soft. I cut them into big chunks and cooked them in my Instant Pot on high pressure for 20 minutes on the trivet
  • While the potatoes are still hot, mash them with a masher or fork, add the butter (or ghee), and season with salt. Stir vigorously until everything is incorporated and the potatoes are smooth
  • Add the egg and incorporate it into the potatoes. If desired, add some grated parmesan cheese

Assemble and bake the pie

  • Preheat the oven to 375 degrees F
  • Place the filling into a cast iron pan or oven-safe casserole dish and press down gently. Add the potato topping over the meat and distribute it evenly with a spoon or spatula. Decorate it using a fork, if desired. You can also add some more grated parmesan cheese on top
  • Bake in the preheated oven for about 30 minutes, or until the top begins the turn darker. Let the pie sit for about 10 minutes before serving it warm

Notes

Steak and kidney pie is traditionally made with chuck steak or similar cuts of beef, but you can also use a less expensive steak or roast such as top sirloin or eye round. The meat will be tender either way thanks to the slow cooking process.
I used a combination of half potatoes and half sweet potatoes for the topping. You can do the same or use only one or the other.