A lower-calorie way to make Steak and Kidney Pie
Steak and Kidney Pie — with slow-braised gravy and a crisp pastry lid
Trimmed beef and kidney braise with onions and mushrooms under a restrained wholemeal pastry top, about 500 calories per serving.
For Steak and Kidney Pie, manage moisture, measured fat and batch size, and check a visible texture or safe internal temperature before advancing. Steak and Kidney Pie should keep the flavour and texture Australians expect, with distinct components and no greasy or watery residue.
What changes—and what stays
From with fatty steak, rich gravy and double pastry is often 750–1,000 kcal to 500 calories
Trim both meats carefully, bulk the filling with mushrooms and use pastry only as a thin lid. Browned beef, earthy kidney, onion, mushroom, thyme and Worcestershire define the savoury filling.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Trim both meats carefully, bulk the filling with mushrooms and use pastry only as a thin lid | Browned beef, earthy kidney, onion, mushroom, thyme and Worcestershire define the savoury filling. |
How the flavor stays
Browned beef, earthy kidney, onion, mushroom, thyme and Worcestershire define the savoury filling.
A cost rule that survives inflation
Kidney, mushrooms and onions provide robust flavour while keeping the steak quantity moderate.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 850 glean braising steak
- 400 gbeef or lamb kidneys
- 800 gmushrooms
- 700 gonions and carrots
- 850 mlsalt-reduced beef stock
- 320 gwholemeal puff pastry
- 25 gcanola oil
- 35 gflour, thyme and Worcestershire sauce
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Remove every kidney core and membrane, rinse briefly, dry well and cube with the steak.
Look for: Kidney pieces are clean, evenly sized and completely surface-dry.
Step 2 · follow the visible cue
Build the flavour base
Brown steak and kidney separately in small batches, then brown mushrooms until dry.
Look for: Meat is crusted and mushrooms have released and evaporated their liquid.
Step 3 · follow the visible cue
Cook with precise heat
Cook onions, add flour briefly, then stock, seasonings and meat; braise and reduce before chilling.
Look for: Steak is fork-tender and cold gravy holds a clear spoon track.
Step 4 · follow the visible cue
Finish and verify texture
Top the cold filling with thin vented pastry and bake until the centre bubbles and lid is crisp.
Look for: Pastry is browned top and bottom with no raw seam or watery gravy.
Calories at the same serving size
225 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Steak and Kidney Pie within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
Cool Steak and Kidney Pie within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
Frequently asked questions
Can Steak and Kidney Pie be prepared a day ahead?
Yes. Prepare the slower components ahead, but keep crisp, fresh and noodle or pastry elements separate until finishing. Cool Steak and Kidney Pie within two hours and refrigerate sealed for up to three days. Reheat only what is needed; refrigerate seafood and rice promptly.
What does the calorie figure for Steak and Kidney Pie include?
It covers one stated serving from the listed quantities, including the specified starch or pastry; extra sides are not included. Trim both meats carefully, bulk the filling with mushrooms and use pastry only as a thin lid.
- lean braising steak850 g
- beef or lamb kidneys400 g
- mushrooms800 g
- onions and carrots700 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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