Slow-Cooker Steak and Kidney/Mushroom Pudding


It seems a bit wrong to be eating steamed puddings in July  but the weathers been pretty odd and I really need some comfort food at the moment to power me through hours of breastfeeding and nappy changing.

Nicks’ parents had brought us some Longhorn Beef braising steak from local Blackbrook Farms ( we have enjoyed their beef in burgers) an ancient breed we have often come across them in walks in Charnwood Forests. The meat is beautifully marbled it needs a long slow cook so perfect for a steamed pudding.

The best thing about these puddings is once made prepared they can be popped in the slow-cooker to cook, which leaves me fully available for Baby duties.



Steak and Kidney/Mushroom Pies

Makes 2 500ml puddings

600g of self-raising flour
200g of suet
150ml of water
250g of braising steak
6 lambs kidneys (If you don’t fancy kidneys can substitue with 8 chestnut mushrooms)
1 large onion
1 clove of garlic
300ml of dark ale
300ml of beef stock
1 tbsp of mustard
1 tsp of butter
5 tbsp of plain flour
Salt and Pepper to season

  1. Mix together the suet and flour
  2. Add the water to form a dough
  3. Divide into two pieces, then divde the pieces into 1/3 ( pie lid) and 2/3 pices ( pie casing)

Make the filling

  1. Fry the onions and garlic in the butter to soften
  2. Add the stock , ale and mustard
  3. Cut the steak into 1cm cubes
  4. Core and cut the kidney/mushrooms into similar sized pieces
  5. Mix the plain flour a few twists salt and pepper to season
  6. Toss the steak and kidney/mushroom in the seasoned flour

Assembling the pie

  1. Roll out the pastry casings to line the basin
  2. Place a layer meat and kidney/mushroom mix in the lined basin
  3. Pour over the onion gravy
  4. Repeat with another layer until full
  5. Top with the rolled out pastry lids
  6. Cover the pie dish with a pleated piece of foil and ensure it is tightly sealed around the lip of the basin
  7. Place in a slow cooker , with two inches of just boiled water on low for 6 hours or high for 3 hours. If you don’t have a slow cooker, place the puddings in a covered saucepan half filled with of boiling , kept on gentle simmer on the hob. Simmer for 3 hours, top up as required.
  8. Serve from the basin or if you are feeling brave loosen the edges and tip out
This entry was posted in Beef, Meals, Meat, Uncategorized. Bookmark the permalink.

9 Responses to Slow-Cooker Steak and Kidney/Mushroom Pudding

  1. Maria says:

    Just found your blog. Love most of the recipes and am taking the Sticky date Cake to try. The weather here is also very automnal so the oven is working a lot!!! 🙂

  2. Ruth says:

    Aaah! Comfort food…..wrong in July? Bah! I would eat this right now if it was offered!

  3. Jennifer says:

    Did you just set the basin on the bottom of the cooker or use a trivet?
    I ADORE steak and kidney pud-whatever the weather! Drool!

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  7. Ellie says:

    Do these 2 pies serve 1 person each, or more? Would you increase the cooking time for one larger pudding?
    Thanks. Sounds delicious!

  8. Maggie says:

    You have a good excuse to eat steak and kidney pudding this time of year.we do it every year to celebrate St. George’s day. Any excuse. Xx

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