Serves 6
Show me the South African male who can walk away from a robust and full flavoured meat pie. The secret to success is two-fold. Start with the right fore-quarter cut of meat such as brisket, chuck, bolo or thick flank and add one lamb’s kidney. Do not buy pre-cut stewing steak, as you don’t know which part of the carcass it comes from! The single kidney gives amazing flavour depth without adding any kidney taste. I have also found with much trial and error that it is best not to brown the meat beforehand for this recipe, but simply to simmer it slowly and then to add the aromatics.

You will need

2 large onions, coarsely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
750 g well matured, boneless beef brisket, bolo or thick flank cubed 3 cm x 3cm
1 lamb’s kidney, split horizontally, cut out the white membranes and cube
3 cups (750 ml) boiling water
2 T (30 ml) Ina Paarman’s Beef Flavour Stock Powder or 3 x 25 g Ina Paarman’s Liquid Beef Stock
2 T (30 ml) balsamic vinegar
2 T (30 ml) potato flour or cornflour
¼ cup (60 ml) cold water
3 T (45 ml) Ina Paarman’s Mushroom or Sun-dried Tomato Pesto
2 T (30 ml) Worcester sauce
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
2 x 200 ml Ina Paarman’s Ready to Serve Pepper Sauce
2 t (10 ml) fresh thyme leaves
250 g mushrooms, sliced
1 T (15 ml) canola oil
1 T (15 ml) butter
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning

Ina’s Tip

This pie freezes exceptionally well. To defrost, cover it with foil to prevent condensation on the pastry and bake for an extra 10 – 15 minutes because the filling will probably still be a little colder than room temperature.


Cover the base of a large heavy bottomed saucepan with the onions pre-seasoned with Green Onion Seasoning. Top with the cubed beef and kidney. Dissolve Stock Powder or Liquid Stock in the boiling water and add together with balsamic vinegar. Bring to a very slow simmer, cover with a light fitting lid.
Simmer for 3 – 3½ hours until the meat is fork tender. Thicken with potato or cornflour mixed with water. Remove from the heat and stir in the Mushroom or Tomato Pesto, Worcester sauce, Garlic Pepper Seasoning, Pepper Sauce and thyme. Taste for seasoning and leave to cool down completely. Can be prepared in advance to this stage.
Sauté the mushrooms in a mixture of oil and butter, when just beginning to draw water, remove from the heat and season with Chilli & Garlic Seasoning. Cool down. Dish the cooked meat mixture into a pie dish. Place a small ramekin half-filled with water in the centre of the dish, to support the pastry. Top with mushrooms and cover with pastry as illustrated in our video cookery lesson.
Remember, do not prick the pastry as the steam will help to puff it up nicely. Leave the pastry covered pie to rest in the fridge for 30 minutes. Adjust the oven rack to the middle position and preheat the oven to 200°C. Bake for 35 – 40 minutes.
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