Steak and kidney casserole with mustard toasts recipe

(71 ratings) has lots of quick and easy food recipes like this Steak and kidney casserole with mustard toasts. Find out more recipes at

  • healthy
Preparation Time20 mins
Cooking Time2 hours
Nutrition Per PortionRDA
Calories490 Kcal25%

A warming casserole dish that can also be turned into a pie. Delicious and easy to make too.


  • 900g (2lb) lean braising or stewing steak, diced
  • 225g (8oz) lamb or beef kidney, trimmed and chopped
  • 30ml (2tbsp) seasoned flour
  • 2-3tbsp (30-45ml) oil
  • 225g (8oz) button onions
  • 600ml (1pt) beef stock
  • 1 bay leaf
  • 2tsp cornflour
  • 225g (8oz) mushrooms, wiped and halved
  • 4 slices French bread
  • 1tbsp wholegrain mustard
  • Steamed green beans, to serve




  1. Preheat the oven to 170ºC/325ºF/gas mark 3. Toss the steak and kidney in the seasoned flour. Heat half the oil in a large frying pan and fry the meat, in batches, until browned all over, adding more oil as necessary. Using a slotted spoon, transfer the meat to a casserole dish.
  2. Fry the onions in the frying pan for 5 mins, then stir in the stock and bay leaf. Bring to the boil then pour over the meat. Cover tightly and cook for 1hr 30 mins - 2 hrs until the meat's almost tender.
  3. Blend the cornflour with 30ml (2tbsp) water and stir into the casserole. Add the mushrooms and return to the oven for 20 mins.
  4. Spread the slices of French bread with the mustard. Uncover the casserole and sit the rounds of bread on top of the meat. Cook, uncovered, for a further 10 mins until the toasts are crisp. Serve with steamed green beans, if liked.
Top Tip for making Steak and kidney casserole with mustard toasts

This dish can easily be turned into a delicious pie. Just spoon the meat and some of the gravy into a pie dish, top with ready-rolled puff pastry then glaze with beaten egg - pierce the top to allow steam to escape. Bake at 200?dm;C/400?dm;F/gas mark 6 for 25-30 mins until the pastry has risen and is golden. Serve with the rest of the gravy.

Read our tried and tested reviews of the best slow cookers.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.