Steak and kidney casserole with mustard toasts

Steak and kidney casserole with mustard toasts

A warming casserole dish that can also be turned into a pie. Delicious and easy to make too.


  • 900g (2lb) lean braising or stewing steak, diced
  • 225g (8oz) lamb or beef kidney, trimmed and chopped
  • 30ml (2tbsp) seasoned flour
  • 2-3tbsp (30-45ml) oil
  • 225g (8oz) button onions
  • 600ml (1pt) beef stock
  • 1 bay leaf
  • 2tsp cornflour
  • 225g (8oz) mushrooms, wiped and halved
  • 4 slices French bread
  • 1tbsp wholegrain mustard
  • Steamed green beans, to serve


  • Preheat the oven to 170ºC/325ºF/gas mark 3. Toss the steak and kidney in the seasoned flour. Heat half the oil in a large frying pan and fry the meat, in batches, until browned all over, adding more oil as necessary. Using a slotted spoon, transfer the meat to a casserole dish.
  • Fry the onions in the frying pan for 5 mins, then stir in the stock and bay leaf. Bring to the boil then pour over the meat. Cover tightly and cook for 1hr 30 mins – 2 hrs until the meat’s almost tender.
  • Blend the cornflour with 30ml (2tbsp) water and stir into the casserole. Add the mushrooms and return to the oven for 20 mins.
  • Spread the slices of French bread with the mustard. Uncover the casserole and sit the rounds of bread on top of the meat. Cook, uncovered, for a further 10 mins until the toasts are crisp. Serve with steamed green beans, if liked.
  • Source:

    Main-course Recent