Fathead Steak and Kidney Pie

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This is pretty much the first LCHF recipe I spent a lot of time getting right and also typing up to share with others. It is a low carb take on the traditional Steak and Kidney Pie, using coconut flour and the amazing Fathead dough as the pastry. I also wanted to put together recipes that focused on organ meats and since Steak and Kidney Pie is so well known, I thought it would be a great place to start, since some people are very squeamish when it comes to organs!

I really love the rustic look of this pie and the flavour is beautiful, very rich and savoury. There is only a small amount of kidney so it is not at all overpowering in taste and it blends in well with the other ingredients. I always use Fathead with almond meal for this pie, but you could definitely sub coconut flour if you prefer it or have nut allergies. With winter coming up soon, this may just be a great low carb pie to try out!

Steak and Kidney Pie – Serves 6

700g chuck or gravy beef, diced
200g lamb kidney
olive oil or coconut oil
approx 1 large tbsp butter
2 onions sliced finely
2 tbsp coconut flour
1/2 tbsp tomato paste
1 bay leaf
1L beef stock
1 quantity Fathead pizza dough with almond meal, get the recipe here

Prepare kidneys by removing white fatty core and cutting into small pieces. Soak in a bowl of cold water with a large splash of white vinegar for 2 hours. Drain well.
Place a large pot on high heat and add olive oil or coconut oil. Add beef, season with salt and pepper and seal. Remove. Add kidney, season with salt and pepper and seal. Remove.
Add butter and fry onions. Add back beef and kidneys. Add coconut flour, mix and cook for a few minutes. Add and stir in tomato paste and bay leaf.
Add stock gradually, stirring well. Bring to the boil. Reduce heat and simmer for approximately 1 1/2 hours until gravy has thickened and meat is tender.
Grease and line a pie dish with baking paper. Make Fathead according to recipe adding salt to taste. Roll out pastry thinly and line the bottom of the pie dish. This is done easily by lifting the whole piece of baking paper the pastry is on, lying it over the pie dish and then after you have lined it, peeling the paper off. Cut off excess leaving some pastry around the edge to crimp later and form the remaining pastry back into a ball.
Prick the bottom of the pie pastry with a fork all over and blind bake for approximately 5-10 minutes at 180C until no longer soft to the touch. Don’t let the edges darken too much. Roll out remaining pastry and line top of pie. It may be necessary to microwave the remaining Fathead to warm it back up again and make it easier to work with (10 seconds or so). Cut a small cross in the centre and crimp the edges with a fork.
Bake back in oven until pastry is browned and cooked, approx 10-15 minutes.

Nutritional Info:

Cals – 732.4

Fat – 53g

Protein – 54.6g

Total Carbs – 12.1g

Fibre – 2.7g

Sugars – 3.6g

Net Carbs – 9.4g