Kidney and Mushroom Pie
Kidney and Mushroom Pie is a savory, hearty baked dish originating from British and Irish culinary traditions, often associated with rustic home cooking. It typically features a rich filling of kidney (usually lamb or beef), mushrooms, onions, and a savory gravy, all encased in a flaky pastry crust. The dish is a classic example of using offal in a comforting, accessible format.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the pastry. It is a good source of iron, vitamin B12, and selenium, providing a substantial and energy-dense meal. A typical serving can range from 500 to 700 calories, depending on the recipe and portion size.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 28 g |
| Carbs | 35 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Iron | 4.2 mg |
| Vitamin B12 | 6.5 mcg |
| Selenium | 42 mcg |
| Phosphorus | 280 mg |
| Zinc | 4.8 mg |
| Niacin (B3) | 8.5 mg |
| Potassium | 380 mg |
| Vitamin C | 6 mg |
Per 1 slice (220 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this pie represents a tradition of resourceful cooking, using organ meats to create a nutritious and flavorful meal. Nutritionally, kidney is an exceptionally dense source of certain nutrients like iron and B vitamins, making it a more nutrient-packed option than many standard meat pies.
