How can a pie be paleo? Easy, you make a grain-free pastry, and use it to top a rich steak and kidney stew.
I love the steak and kidney mixture because it is so rich and flavourful, but it is also a good way of getting extra organ meat into your diet.
I made this for dinner, and was insanely proud of how well it worked.
The crust actually resembled a proper pie crust, and was a good accompaniment to the steak and kidney. This is gluten, egg and dairy free, and could be adapted to being 100% AIP friendly by replacing the ground flax meal with more coconut flour.
The flax meal makes this a stage 2 reintroduction recipe. When reintroducing foods on the AIP, I recommend this guide.
I served this with cauliflower mashed potatoes and some sauteed ruby chard.
Paleo Steak and Kidney Pie
For the steak and kidney
- 2lb beef kidney
- 3lb round steak – cubed
- 2 tbsp lard
- 2 onions – chopped
- 2 carrots – peeled and chopped
- 2 stalks celery – chopped
- 6oz mushrooms – sliced
- 1 bay leaf
- 1 sprig of thyme
- 2 cups beef bone broth
- sea salt and freshly ground black pepper to taste (omit the pepper if strict AIP)
- 2 tbsp arrowroot powder
For the pastry
- 1 cup tapioca flour
- ¼ cup coconut flour
- ½ cup ground flax meal (or extra coconut flour if strict AIP)
- ¼ tsp baking soda
- ½ tsp cream of tartar
- 3 tbsp coconut oil
- ½ tsp salt
- scant ½ cup of boiling water
The first thing you need to do is to trim the beef kidney. All the white parts in the cent are tough and gristly, and they need to be cut away from the darker kidney meat. This can be quite a fiddly time consuming job, but is necessary. I usually start by cutting the kidney into pieces:
Then I cut away all the white parts leaving as much of the brown as I can.
Once that is done, cube your steak and season it.
Melt 1 tbsp lard in a heavy skillet and add the steak a few pieces at a time. Brown the meat evenly on all sides. It is important not to over crowd the pan, so work in batches.
Once all the steak is browned, add the kidney to the pan and brown that as well.
Now in a large stew-pot, melt the remaining tbsp of lard and add the onions, carrots, celery and mushrooms. Cook over a medium heat for 10 minutes until the vegetables are browning slightly and starting to get tender.
Add the meat to the vegetables, toss in a bay leaf and thyme, and pour over the bone broth. Season with sea salt and black pepper and allow the mixture to simmer for 1 – 1½ hours, by which time the meat should be tender.
Taste and season with more salt and pepper if needed.
Mix the arrowroot powder with a little cold water and add this to the pot. Allow the mixture to simmer until thickened.
Place the meat mixture into a pie dish – I used a 9×9″ square one
Once this is done, you need to make the pastry:
Mix the tapioca flour with the coconut flour, ground flaxmeal (or extra coconut flour if AIP), and stir in the baking soda cream of tartar and salt.
Rub the coconut oil into the flour mixture.
Add the hot water and knead well.
Form into a ball and roll out to the size of the pie dish. Place the pie crust over the top of the meat in the pie dish.
Bake the pie in a 200°C/400°F oven for 20-25 minutes until the top is browned and the filling is hot and bubbly.
Serve at once.
I served this with cauliflower mash and sauteed ruby chard.
Shared at Gluten Free Friday #88