Recipes · Slimmingworld

Steak and Kidney Pudding with Hidden Root Vegetables

This is a real winter warming family meal. Tender braised Steak and Kidney Pudding with red wine gravy flavoured with Thyme resting on a secret layer of mashed root vegetables, all enclosed in a Lo-Dough lined pudding bowl and baked until piping hot and only 2 syns per serving on Slimming World! (Each bowl serves 2 or one person with a mighty appetite!)

You will need 2 x 15cm oven proof pudding bowls. I use enamel ones I purchased from Boyes.

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2 pieces of Lo-Dough – can be purchased here Low calorie bread alternative

(Use code Debs10 to get 10% off)

400-450gms prepared steak and kidney ( I purchased mine ready diced from Morrison’s)

1 medium onion

50ml red wine

1/2 tsp dried thyme

1 tbsp cornflour

2 Beef oxos dissolved in 400ml boiling water

1 tbsp tomato purée

Fresh ground salt and pepper

Frylight or similar spray oil

200gms diced swede

400gms diced carrots


Spray the pudding bowls with frylight. Line the bowls with the Lo-Dough

In a non stick pan sprayed with oil lightly fry onions until softening. Whilst the onions are cooking sprinkle the cornflour over the steak and kidney and season with salt and pepper. Stir thoroughly.

Add the meat to the pan and continue to sauté to seal the meat. When the meat starts to stick to bottom of the pan and the base browns pour in the wine and stir until the bottom of the pan starts to clear. Add the tomato purée, thyme, and stock. Bring to the boil. Reduce heat to a low simmer and cook with the lid on. Meanwhile

Place the carrots and swede in salted water in a large pan and bring to the boil. Reduce heat and cover, simmer for apx 20 mins until tender. Drain and mash. Set aside.

When the meat is tender (this depends on cut and quality of meat but should take no longer than 1 hour) turn off heat.

Pre heat oven to Gas 5, electric 190, fan 170

Divide the meat and most of the gravy between the two bowls . Save the remainder of the gravy for pouring over the pudding once served.

Carefully spoon the mashed carrots and swede into the top of the bowls to form a covering.

Cover both bowls with tin foil and bake in the oven for 35-40 mins and this will allow some of the flavours to merge and the Lo-Dough to bake.

Reheat the leftover gravy when you are almost ready to serve.

To serve: Remove from the oven. Lift the tin foil and set aside. With a knife carefully slide it around the edge of the Lo-Dough to loosen. Replace the tin foil. With the tin foil still covering the top of the bowl, very carefully using heatproof gloves quickly flip the pudding over onto the plate. Be careful of any escaping gravy. Carefully slide the tin foil away at the same time holding the bowl to keep the contents in place. Lift the bowl off the pudding. Serve with the remainder of the gravy and additional vegetables as preferred.

Nutritional information

Calories 293

Carbs 21gms

Fat 6gms

Protein 33gms

2 syns per portion, recipe serves 4

***Please check syn values to protect your own weight loss ***

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