Vegetarian meat and kidney pie is a modern adaptation of a traditional dish with deep roots in British cuisine, originally known as "steak and kidney pie". This dish, very popular in the United Kingdom, has spread and been adapted in different countries, including some nations in Latin America where it can be found in various versions. In countries like Mexico and Argentina, it is common to find similar preparations under the name "meat pie", although the inclusion of kidney is less common. In this vegetarian version, the aim is to preserve the essence and texture of the original dish using alternative ingredients that mimic its flavor and consistency.
Meat and kidney pie has its origins in rural British cooking, where different cuts of meat and offal were used to create hearty and nutritious meals. Traditionally, this pie was a main dish for festivities or family gatherings, served with shortcrust or puff pastry to contain the juices and complement the texture. In Latin America, although the better-known preparations are usually empanadas or meat stews, colonial influence and migration have allowed for the incorporation of European styles like this pie, adapting it to local ingredients and dietary preferences.
How to prepare Vegetarian Meat and Kidney Pie
To begin, chop the onion quite coarsely.
Cut the bacon into thick sticks and the carrots into 1 cm thick sections.
Heat half of the lard or oil in a saucepan and when it is very hot, add the bacon and vegetables.
Stir, reduce the heat, and let them soften well.
Cut the beef into 2.5 to 4 cm pieces, discarding any obvious bits of fat or cartilage.
Mix the flour, mustard powder, salt, and pepper in a bowl.
Coat the pieces of meat in the mixture and then place them in a hot pan in which the rest of the lard or oil has been heated until almost smoking.
Make sure to brown the meat well.
Transfer the browned meat pieces to the saucepan.
While all this is happening, tend to the kidney.
Remove the inner core of fat and other matter, and cut the rest into bite-sized pieces.
Then give them the flour, mustard, salt, and pepper treatment and put the kidneys in the hot pan.
It doesn't matter if there is little fat left, just stir to prevent sticking.
After a couple of minutes, add the kidneys to the saucepan and stir everything.
Pour the stout beer into the pan and, over low heat, scrape up all the residue from the bottom and then pour everything into the saucepan.
The liquid should cover the meat; if not, open a second bottle of stout and top it up.
Add a couple of bay leaves, put the lid on, and bring to a gentle boil.
Remove the lid and simmer for about an hour and a half until the meats are tender but not falling apart.
The juice should have reduced and have a velvety shine by then, and if not, move the meat and vegetables to the pie dish, turn up the heat under the saucepan, and reduce until the desired concentration and quality are achieved.
Pour the juice over the meat, cover, and let cool, preferably overnight.
If you need to continue without waiting, it doesn't matter.
If you are using puff pastry, preheat the oven to 220°C / 425°F / gas mark 7.
If it is shortcrust pastry, to 200°C / 400°F / gas mark 6.
Roll out the pastry of your choice and place it over the mixture in the pie dish.
Make a cut in the top to let the steam escape, brush everything with a mixture of beaten egg and milk, and decorate with pastry shapes of boats, birds, or leaves, if you want, and bake for 15 to 20 minutes.
After that, and regardless of the type of pastry you use, lower the temperature to 180°C / 350°F / gas mark 4 and cook for another 15 to 20 minutes.
