Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Steak and Kidney Pie Cookery Classes

Steak and Kidney Pie

Probably the most iconic pie in the land with many variations. Don't be put off
by the length of my recipe. It's fun to make and the results are impressive.
You can make the filling in advance, then chill or freeze it. Just make sure it is
defrosted and at room temperature before you fill the pie.
Serves 4–5

plain flour 5 tbsp
salt 1 tsp
freshly ground black pepper ½ tsp
stewing beef 900g, cut into bite-sized chunks
pig or ox kidney 350g, split and cored
rapeseed oil for frying
balsamic vinegar 2 tbsp
meat stock preferably homemade, 500–600ml
banana shallots 2, chopped
tomato purée 1 tbsp
fresh bay leaves 2, shredded
thyme sprigs 2
cloves 2
Worcestershire sauce 1 tbsp
flat portabello mushrooms 250g, cut into quarters or eighths
sea salt
ready-made puff pastry 375g
egg yolk beaten, for glazing

1) Combine the flour, salt and pepper, and spread out on a tray. Toss the beef and kidneys in the seasoned flour, turning with your hands until evenly coated.

2) Heat a large heavy-based frying pan over medium-high heat. Add 2 tablespoons of oil and fry the beef and kidney, a few handfuls at a time. Transfer to a large casserole as each batch gets fried. Add a bit more oil if the pan starts to get dry. When all the meat and kidney are in the casserole, deglaze the pan with the balsamic vinegar and 4 tablespoons of the stock. Heat until bubbling, scraping up all the tasty sediment with a wooden spoon, and add to the casserole.

3) Heat a little more oil in the frying pan and gently fry the shallots until soft but not coloured.
Add these to the casserole along with the tomato purée, bay leaves, thyme sprigs and cloves. Pour in enough stock to barely cover the meat. Bring to the boil then reduce the heat and simmer gently, with the lid askew, for 1½ hours until the meat is just tender. Check the seasoning and add the Worcestershire sauce. Remove from the heat, pour into a bowl and leave until completely cold.

4) Meanwhile, fry the mushrooms in some more oil, just long enough for them to give up their juices. Season with sea salt and freshly ground black pepper, and set aside.

5) Preheat the oven to 200°C. Put a baking tray in to heat. Drain the meat mixture, reserving the liquid, and tip into a deep 1.5-litre pie dish with a flat rim. Mix in the mushrooms. Pour in enough of the liquid to not quite cover the filling.

6) Make sure the pastry is 2.5cm wider than the rim of the pie dish – roll it out a bit more if necessary. Cut a 1-cm strip and press it onto the dampened rim. Brush the strip with egg yolk then carefully place the pastry on top. Trim with a knife, then crimp the edges with your finger and thumb, so that the pastry sticks to the rim. Make four X-shaped slashes at opposite ends of the pie to allow the steam to escape. Use the trimmings to make artistic decorations and glue these in place with a dab of egg yolk, Finally, brush the whole surface with egg yolk.

7) Put the pie on the baking sheet (to catch any overflowing juices) and bake for 15 minutes. Reduce the heat to 180°C and bake for 45–55 minutes more, or until the pastry is golden and risen, and the filling piping hot.

Cook's notes
Kidneys are slithery little things – easier to core if you grasp one between your fingers and do the snipping with scissors.
Take care not to overcrowd the pan when frying the beef and kidney, otherwise they won't brown.
Speed up cooling the filling by dividing it between two or three smaller containers. Stand them in a washing up bowl of cold water or ice cubes.


Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

    Photography:Cristian Barnett    
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