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Humble Pie

The original umble pie: the heart, liver and kidney of deer or lamb stewed slow with port, currants and mace, then sealed under a suet crust. A medieval English pie of the offal, the umbles, that went to the huntsman rather than the lord, and the origin of the phrase.

Mains25g+ protein
105 min25 prep · 80 cookMedium836 kcalper serving
Humble Pie

Instructions

  1. Make the suet crust first. Put 50 g of plain flour in a bowl with a good pinch of salt, add 25 g of shredded suet and rub it in loosely with your fingertips so it stays in small flakes. Stir in 1.5 tbsp of cold water with a knife to a firm, slightly rough dough, knead once or twice only, wrap and chill for 30 minutes.
  2. Prepare the umbles: cut 90 g of heart into 1.5 cm dice, discarding the tough sinew and any tubes; dice 50 g of liver and 40 g of cored kidney to the same size. Pat everything very dry on kitchen paper and season with salt and pepper.
  3. Melt 1 tsp of beef dripping in a small heavy saucepan over a medium-high heat. Brown the heart first for about 3 minutes without stirring much, so it takes colour, then add the liver and kidney and turn them for 1 minute only, they should seal, not cook through. Add 1 finely chopped shallot, drop the heat to medium and soften for 2 minutes.

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Per serving

836kcal
46gprotein
71gcarbs
41gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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