1. Recipes
  2. Lunch & dinner
  3. Humble Pie

British

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.

Lunch & dinner25g+ protein
105 min25 prep · 80 cookMedium836 kcalper serving
Humble Pie

Method

  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.

4 more steps in Feat

Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.

Open in Feat — it's freeiPhone · App Store

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.

Was this recipe useful?

More like this

4 more steps in the app

Open in Feat