About Steak and Kidney Plate Pie
Hello from cold wintery South Australia. I hope you are all well and enjoying the new found freedom from lockdown.
I am making ‘Mums Steak and Kidney Steak and Kidney Pie’ and am seeking clarification about the gravy after cooking the meat in the casserole. I am left with thickish gravy but I think not thick enough to all go into the pie. Do I strain the meat and add to the pie and then thicken the gravy in the casserole or just add the cooked meat to the pie with no gravy at all? I don’t want to end up with a soggy pie with over running gravy in the dish. It tastes wonderful at this stage, another Delia success.
I am contemplating a Delia recipe a day for a year to show everyone how great her recipes are!