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Eversfield Organic Steak and Kidney Hotpot


  • 2 tablespoons dripping/oil
  • 1 large onion, peeled and chopped
  • 1 oz plain flour
  • 2 teaspoons mustard (English)
  • 2 teaspoons salt
  • 1 Ib organic stewing steak- 1 inch dice
  • 8 organic lamb kidneys peeled and quartered
  • 2 small swedes, peeled and diced
  • 4 carrots, peeled and diced
  • Half pint beer
  • 4 oz mushrooms, washed
  • Chopped parsley


Heat the oil in a large casserole dish. Fry onions until soft. Place flour, mustard, salt and pepper in a bowl and mix well. Toss the meat and kidneys in flour, add to the saccerole and brown on all sides.

Stir in the remaining flour mix. Add swedes, carrots and beer and mix well.

Cover and simmer for 1 and half hours.

10 minutes before serving, add mushrooms and parsley.

Food & Drink Devon - Gold 2018
Great Taste 2018 - 1 star
GT Organic Beef Sirloin Steak award - 2014
TOTW Champion 2018
TOTW Gold Award - 2018
Boom winner award - 2016 (65px)
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© 2020 Eversfield Organic Ltd, All Rights Reserved | Eversfield Organic Ltd Head Office: Ellacott, Bratton Clovelly, Okehampton, Devon EX20 4LB Registered in England | Company registration number: 4954144 | VAT no: 824926805