Heart and kidney pie
Heart and kidney pie is a savory British dish featuring a filling of beef heart and kidneys cooked in a rich gravy, traditionally encased in a suet or shortcrust pastry. It's a classic example of British offal cookery, often found in traditional pubs and home cooking.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates unless a pastry crust is included. It's an excellent source of iron, zinc, and B vitamins, particularly B12, with a rough calorie estimate of 450-550 kcal per generous serving.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 35 g |
| Carbs | 15 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Iron | 6.5 mg |
| Zinc | 7.2 mg |
| Vitamin B12 | 18 µg |
| Niacin (B3) | 12 mg |
| Selenium | 45 µg |
| Phosphorus | 380 mg |
| Potassium | 420 mg |
| CoQ10 | 5 mg |
Per 1 serving (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a 'nose-to-tail' eating philosophy, making economical use of organ meats. Nutritionally, the heart and kidneys are nutrient-dense, providing highly bioavailable iron and CoQ10, an antioxidant important for heart health.
