Steak and Kidney Pie, a British comfort food is literally made with steak and kidneys - often that of a cow, lamb or pig. It is cooked in a brown gravy with onions and Worcestershire sauce and topped with a crust of some sort - pastry, shortcrust or puff.
Interesting to note, the only vegetable in the traditional pie is the onion. Well, there are plenty of other dishes with veggies in them - no need to crowd this one full of 'em!
Keeping true to the dish, I made my Seitan and Kidney Bean Pie with Firm Seitan (beef-y), but replaced the kidneys with the obvious substitution of kidney beans.
Adding some flavor to this dish, I caramelized my onions first and then added the dredged seitan to be seared. Dredging the seitan makes sure I had the flour in the dish needed to thicken the sauce. I deglazed (added wine to the pan to help loosen the brown bits on the bottom and then allowed it to mostly evaporate to cook off the alcohol) the pan and added the beans and broth. While you would need to cook this for about an hour if it were meat, I just had to simmer it for a few minutes to marry the flavors.
I used a whole wheat herb crust as the top crust of the pie and served it with a green salad.
flour, herbs, spices: $2
coconut oil (crust): $1
wine, broth: $1
Total to make 6 servings: