Steak and ale pie

Steak and ale pie
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • British
  • 3 hours or less
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A filling dish, high in protein which is ideal if you are on dialysis. It is also low in potassium, phosphate and salt.

Chef

Chef Paul Ripley
Paul Ripley

Kidney Kitchen Chef

This rich, meaty pie is a hearty dish with lovely flavour and pastry crust. Any cheap cuts of beef will work well.

Ingredients

400g ready rolled shortcrust pastry

25g plain flour

800g braising steak

20g unsalted butter

1 tablespoon vegetable oil

2 large onions

2 carrots

2 teaspoons Worcestershire sauce

2 teaspoons tomato puree

500ml ale

300ml low salt beef stock

2 teaspoons sugar

Ground black pepper

Cabbage (approx. 600g)

1 egg

Method

  1. Step 1

    Place the flour in a large bowl and season with pepper, cut the beef into 2.5cm cubes and toss well in the flour until evenly coated. Heat the butter and oil in a large pan and add the meat in small batches and brown, then remove with a slotted spoon and set aside.

  2. Step 2

    Thinly slice the onions and chop the carrot into cubes then fry gently for about 2 minutes. Return the beef to the pan with the Worcestershire sauce, tomato puree, ale, stock and sugar. Grind in plenty of black pepper, stir well and bring to the boil.

  3. Step 3

    Cover, reduce to a gentle simmer and cook for 2 hours until the meat is tender and the sauce has thickened and is glossy. Remove from the heat, place into a 1.5 litre deep pie dish and leave to cool completely.

  4. Step 4

    Preheat the oven to 200Β°C/gas mark 6. Roll out the pastry to a thickness of about 3mm, cut a 2cm wide strip from the rolled-out pastry. Brush the rim of the pie dish with water and place the strip around the rim, pressing it down. Sit a pie funnel in the centre if using.

  5. Step 5

    Cut out the remaining pastry about 2.5cm larger than the dish. Place the pastry lid over the top and press down and seal the edges. Trim off excess pastry and crimp the edges with a fork. Brush the top with beaten egg and make a hole in the centre. Bake for 30-35 minutes until the pastry is crisp and golden.

  6. Step 6

    Meanwhile, put a large saucepan of water on to boil, once boiling, add the shredded cabbage and boil until tender. Drain off the water and serve with the pie.

Food facts

The pastry is the main sources of carbohydrate in this main meal and the value has been provided for those who have been trained in insulin adjustment.

The main sources of potassium in this dish are the vegetables and beef, however the amounts used in the recipe have been kept within a range that ensures the entire meal is low in potassium.

This dish is also low in phosphate, however, still contains phosphate due to the beef. If you have been prescribed a phosphate binder ensure you take them with this dish.

This dish is high in protein which makes it perfect for those receiving dialysis.

Use a gluten-free flour, pastry, stock cube and Worcestershire sauce.

For a healthier option, you could swap the pastry for a few sheets of filo pastry, or perhaps even omit the pastry and replace with a low fat topping, such as boiled and mashed swede.

This does not need to be an expensive dish. You can use a cheaper cut of meat to reduce the cost or reduce the quantity of beef and consider making your own pastry.

Once cooked, allow to cool and store, in the fridge, in an airtight container, use within 3 days, ensuring it is piping hot when re-heated.

Guinness or stout are a popular choice of ale to use for this recipe. If you have a pie funnel place it in the centre of the filling. It will support the pastry and stop it from sinking into the filling and becoming soggy. If you don’t have one then it is not essential.