Steak & Kidney Pie


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Serves one (340g)

A British classic with a French twist and one of our most popular gourmet ready meals. Inside each flaky, golden crust, you’ll find succulent pieces of steak and tender kidney, gently simmered in a rich French-style gravy with herbs, garlic and juniper. From our kitchen to your table, let Bistro Chef cook for you.

Complete your meal with...


Steak & kidney pie (tourte aux rognons)

Tender diced beef and veal kidneys, carrot, leek, mushroom, mustard, thyme and garlic. Topped with crust pastry.

INGREDIENTS: Diced Beef, Kidney, Water, Leek, Carrot, Double Cream (Milk), Dijon Mustard (Mustard, Sulphites), Beef Stock (Celery), Vegetable Oil Mushroom, Rice Flour, Tomato Puree, Salt, Pepper, Garlic, Juniper Berry, Thyme Puff Pastry contains: Wheat Flour (Gluten), Egg Yolk (Eggs)

Allergy advice: For allergens, see ingredients in (Bold)

How to cook: for best results oven cook from frozen


Oven: Fan 170C / Electric 190C / Gas Mark 5

  • Pre-heat oven

  • Remove sleeve and film

  • Place on a baking tray in the centre of the oven

  • Cook for 40-45 minutes (from frozen)/ 25-30 minutes (from chilled)


Microwave: 850W

  • Remove sleeve and pierce film

  • Place on microwavable plate

  • Cook 4mins – 1min rest – 3mins (from frozen) 2mins – 1min rest – 1min 30sec (from chilled)

Cooking instructions are for guidance only

Should this product defrost, keep refrigerated and consume within 3 days

Additional information

Weight 0.34 kg