Lamb Kidney Pie

Lamb Kidney Pie

Treat the family to this traditional lamb kidney pie, made with rich gravy and crispy pastry.

  • Recipe serves:1
  • Preparation time min


  • 2 tbsp. vegetable oil
  • Half an onion, chopped
  • 2 cloves garlic, chopped
  • Lamb kidney, cut to bite sizes
  • Fresh thyme, chopped
  • 1 bay leaf
  • Few drops of Worchester sauce
  • 50 ml stout beer
  • 30g button mushrooms, quartered
  • 20g carrots, diced
  • 20g sugar snaps
  • 1 tbsp. chopped parsley
  • Royco Mchuzi Mix


  • Heat some oil in a large pot. Add the kidney. Season the kidney with salt and black pepper and allow it to brown. Add the onion and garlic and cook for a further 2 minutes
  • Add the mushroom, thyme, bay leaf and Royco Mchuzi Mix. Stir for a few seconds then add the Worcester sauce and the stout. Cover and cook for about ten minutes then add in the carrot and sugar snaps. Cook for a further 5 minutes or until the liquid is thickened.
  • Finish off with parsley and then adjust seasoning.
  • Place the mixture into an oven proof dish, making sure to take out the bay leaf.Fill just to the top.
  • Roll out the puff pastry to about 2mm thick. Cover the dish to just a bit more than the size of the dish. Pinch the edges together around the dish and make a incision cut in the centre to let air out.
  • Brush the puff pastry with the egg wash which will give the crust a shiny glaze.
  • Bake in a pre-heated oven at 180 degrees for about 7-10 minutes or until the pastry is cooked and golden brown.
  • Serve immediately