Kidney Pie
Kidney Pie is a savory British dish, traditionally made with lamb or beef kidneys, onions, and a rich gravy, all encased in a flaky pastry crust. It is a classic example of British 'pub grub' and was historically a way to use offal in a hearty, comforting meal.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the pastry. It is a significant source of iron, vitamin B12, and selenium, and a typical serving contains approximately 500-600 calories.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 28 g |
| Carbs | 35 g |
| Fat | 32 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Selenium | 45 µg |
| Vitamin B12 | 5.5 µg |
| Iron | 3.2 mg |
| Zinc | 4.5 mg |
| Phosphorus | 280 mg |
| Niacin (B3) | 8 mg |
| Riboflavin (B2) | 1.2 mg |
| Copper | 0.3 mg |
Per 1 slice (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of traditional British nose-to-tail eating, making use of organ meats. Nutritionally, kidneys are an exceptionally dense source of certain nutrients like selenium and B vitamins, which support energy metabolism and immune function.
