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Photo of Steak, mushroom and kidney pie by WW

Steak, mushroom and kidney pie

Total Time
2 hr 20 min
20 min
1 hr 45 min
About as close to perfect comfort food as you can get, this old favourite tastes better than ever when it’s given a healthy twist


Olive oil

2 tsp

Red onion

1 medium, coarsely chopped

Swiss brown mushrooms

300 g


2 clove(s), crushed

Plain flour

2 tbs

Tomato paste

¼ cup(s), (70g)

Beef stock

1 cup(s), (250ml)

Fresh thyme

2 tsp, leaves

Beef chuck steak, raw

480 g, (buy 600g) fat trimmed, cut into 2.5cm pieces

Lamb kidney

130 g, (buy 2x 75g) small, trimmed thinly sliced

Reduced-fat puff pastry

1 sheet(s), just thawed

Oil spray

1 x 3 second spray(s)


  1. Heat 1 teaspoon oil in a medium saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mushrooms, garlic and 2 tablespoons water. Increase heat to high and cook for 2 minutes or until mushrooms have softened. Add flour and cook, stirring, for 1 minute. Add tomato paste, stock and thyme and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
  2. Meanwhile, heat remaining oil in a large non-stick frying pan over high heat. Cook beef, in batches, turning, for 5 minutes or until browned. Transfer to a bowl. Cook kidneys, turning, for 2 minutes or until lightly browned.
  3. Add beef, kidneys and 1 cup (250ml) water to mushroom mixture and stir to combine. Bring to the boil. Reduce heat and simmer, covered, for 1 hour or until beef is tender. Remove from heat and set aside to cool for 15 minutes.
  4. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1L (4-cup) capacity ovenproof pie dish with oil.
  5. Spoon beef mixture into prepared dish. Top with pastry, pressing edges with a fork to seal. Trim excess. Bake for 15–18 minutes or until pastry is golden. Serve.


SERVING SUGGESTION: Steamed frozen peas, snow peas and sugar snap peas. TIP: You can use an extra 150g of beef chuck steak instead of the lamb kidneys.