[Sticky] Steak and Kidney Pie with an Almond Crust

This recipe is just want you need on a winters night!

Ingredients

50g butter
700g stewing beef, diced
200g lamb kidney, diced
2 medium onions
850ml beef stock
Salt, pepper, 1 tbsp Worcestershire sauce
15g cornflour (mixed with a little cold water)
For the crust
200g ground almonds
50g coconut oil or butter (melted)
Pinch of salt
1 beaten egg

Method

1. Melt coconut oil/butter. Add almonds and salt. Mix to a dough and refrigerate for 30 minutes
2. Heat butter in a pan and brown the beef. Set aside. Brown kidneys in the pan, add onions and cook for 3-4 minutes.
3. Re-add the beef. Add stock and cornflour paste. Stir until brought to
the boil. Simmer for 1 ½ hours
4. Remove from the heat. Add salt, pepper and Worcestershire sauce. Allow to cool completely before placing into a pie dish
5. Roll out the pastry (between 2 sheets of cling film) to the pie dish size and 5mm thick
6. Place pastry over the dish. Trim and crimp edges
7. Brush with beaten egg. Bake for 30-40 minutes at 200°C until golden

Nutritional information

Makes 8 (296g) servings –
460 kcal
6g carbs
30g fat
12g saturates
4g fibre
1.4g salt