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Steak and Kidney Chakalaka Pie

Steak and Kidney Chakalaka Pie


Combining English tradition with spicy African flavour, this combo is a surefire win!

  • Yields: 4 |
  • Rating:

  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 2:0 hours
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1⁄3 -½ C (80 ml-125 ml) oil
1 onion, diced
2 garlic cloves, crushed
2 Tbsp (30 ml) ginger, grated
1 green pepper, diced
1 red pepper, diced
3 green chillies, finely chopped
2 tsp (10 ml) curry powder
3 medium carrots, grated
2 Tbsp (30 ml) tomato paste
200 g green beans, finely cut
salt and pepper

Pie Filling

220 g lamb kidneys, cubed
680 g beef chuck cubes
salt and black pepper
1 onions, chopped
1 stick celery, diced
2 carrots, peeled and cubed into 7 mm cubes
2 Tbsp (30 ml) butter
80 g Portobellini mushrooms, sliced
a few sprigs of fresh thyme
1 tsp (5 ml) crushed
black pepper
2 Tbsp (30 ml) flour
1 tsp (5 ml) tomato purée
1 bay leaf
1 clove
2 C (500 ml) beef stock
1 Tbsp (15 ml) Worcestershire sauce

To Assemble

100 g chakalaka, drained from oil
340 g roll of puff pastry
1 egg, beaten, for glazing


Add about 80 ml of oil to a frying pan; gently sauté the onion, garlic, ginger and peppers over low-medium heat until soft. Add the chillies and curry powder and continue to cook without burning or allowing to colour. Add additional oil if needed.

Add the carrots and the tomato paste and continue to cook until the carrots are soft. Add beans and cook until soft. Check the seasoning and adjust if necessary. Set aside to cool.

Pie Filling

Blanch the kidneys for a few seconds in boiling water and then refresh in ice-cold water to stop the cooking process.

Season the beef; add a splash of oil to a heavy-bottomed saucepan and brown the chuck pieces. Remove and set aside. Add the onions, celery and carrots to the same saucpan and sauté until soft – for about 3 minutes – without colouring too much. 

Add the butter, mushrooms, thyme and crushed black pepper and continue to cook. Dust with flour and continue to cook for a further 2 minutes.

Add the tomato purée, bay leaf and clove. Add the beef stock slowly, stirring to incorporate and to form a roux. Bring to a simmer. Add the chuck and continue to simmer gently until tender. This should take about 90 minutes. Cook for longer if needed, ensuring that the beef is tender.

Check and adjust seasoning and add Worcestershire sauce to taste.

Once the meat is tender add the kidneys and continue to simmer for about 2-3 minutes. Remove from the heat.

To Assemble

Preheat the oven to 220 ºC.

Place the beef and kidney mixture into an ovenproof dish. Strain some of the oil off the chakalaka and put a layer over the top of beef and kidney mixture.

Roll out the puff pastry to about 5 mm thick and large enough to overlap the sides of the dish.

Brush the edge of the dish with some egg wash. Place the pastry over the top and ensure that it is pressed down securely onto the sides of the dish. Paint with egg wash.

Bake for 20 to 25 minutes until golden brown. Serve hot.