Hearty meals for winter warmth

I must confess, this isn’t my favourite time of year. The days are short and the garden is looking very sorry for itself. So for me, the best thing to do is to get in the kitchen and cook up some really comforting and delicious food! I love pies and this one has a twist to give it extra oomph! I would recommend that everyone has parsley and a bay tree, or bush, growing in their garden, or in pots on a balcony, they are both such useful herbs. I know a lot of you are vegetarian, so I’ve also included an easy but scrummy veggie dish too. Enjoy!

Steak and Kidney Pie, with Mustard and Bay Gravy

This is a sharpened-up, bay-flavoured version of a traditional favourite. The fragrant mustard, bay and parsley perfectly complement the flavour of the beef.

Serves 4

You will need: 

  • 450g/1lb puff pastry
  • 2.5 tbsp flour
  • Salt and pepper
  • 750g/1.5lb rump steak, cubed
  • 170g/6oz pig’s or lamb’s kidney
  • 25g/1oz/scant 2 tbsp butter
  • I medium onion chopped
  • 1 tbsp made English mustard
  • 2 bay leaves
  • 1 tbsp chopped parsley
  • 150ml/5fl oz beef stock
  • 1 egg, beaten
  1. Roll out two-thirds of the pastry on a floured surface to about 3mm/ 1/8in thick. Line a 1.5 litre/2.5 pint/1.5 US quart pie dish. Place a pie funnel in the middle.
  2. Put the flour, salt and pepper in a bowl and toss the cubes of steak in the mixture. Remove all fat and skin from the kidneys and slice thickly. Add to the steak cubes and toss well. Melt the butter in a pan and fry the onion until soft, then add the mustard, bay leaves, parsley and stock and stir well.
  3. Preheat the oven to 190ºC/375ºF/gas 5. Place the steak and kidney in the pie and add the stock mixture. Roll out the remaining pastry to the thickness of 3mm/ 1/8 in. Brush the edges of the pastry forming the lower half of the pie with beaten egg and cover with the second piece of pastry. Press the pieces of pastry together to seal the edge, then trim. Use the trimmings to decorate the top in a leaf pattern.
  4. Brush the whole pie with beaten egg and make a small hole over the top of the funnel. Bake for about 1 hour until the pastry is golden brown.

Stuffed Parsleyed Onions

This is a very tasty, easy to prepare vegetarian main course, great served with salad and crusty bread. These onions also make a wonderful accompaniment to meat dishes.

Serves 4 people

You will need:

  • 4 large onions
  • 4 tbsp cooked rice
  • 4 tsp finely shopped fresh parsley, plus extra to garnish
  • 4 tbsp strong Cheddar cheese, finely grated
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 tbsp white wine, to moisten
  1. Cut a slice from the top of each onion and scoop out the centre to leave a fairly thick shell. Combine all the remaining ingredients, moistening with enough wine to mix well. Preheat the oven to 180ºC/350ºƒ/gas 4
  2. Fill the onions and bake in the oven for 45 minutes. Serve garnished with the extra parsley.


8 replies
  1. Florence says:

    Hi Joanna. Both of these recipes look delicious. I tried the face mask from previous post. Really easy to do and will definately use it again. Lovely to use just natural products.
    Regards Florence x

  2. Joanna Sheen says:

    Hi Florence, agreed – natural is best wherever possible! I'll be posting some more natural beauty ideas soon… Smiles, Joanna

  3. margaret driscoll says:

    Hello Joanna
    I was going to have a lovely salad today ..then I read you recipe and boy am I hungry
    this is one I must try…thank you
    love marg

  4. Bernie Simmons says:

    Two lovely recipes Would never have thought to use Parsley with Beef ! Next time I do a steak pie I will try this for sure. Stuffed onions one my Mum used to do I have not had this for….well I don't know how many year's. Not sure she used white wine though! xxxxx many thanks Keep warm we are having snow tomorrow brrrrr the pie would be a good option!

  5. Joy says:

    Dear Joanna, The recipes sounds so tasty I have sent a copy to my Daughter and Daughter in law.I sure they will fully appreciate them too.
    Kindest regards Joy Roberts.


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