Steak and Kidney Pie

Steak and Kidney Pie

This hearty Steak and Kidney Pie is a classic British comfort food featuring tender beef and lamb kidneys simmered in a rich, savory gravy encased in golden, flaky puff pastry. It’s perfect for warming up on a chilly evening.

Beef

Prep Time

30 min

Cook Time

110 min

Servings

4

Steak and Kidney Pie is a beloved British dish with a long-standing tradition, often enjoyed as a filling meal during colder months. Its combination of tender beef and succulent lamb kidneys creates a unique depth of flavor that’s enriched by a thickened gravy seasoned with Worcestershire sauce, onions, and a hint of pepper. The dish celebrates resourceful cooking, turning simple ingredients into an indulgent treat. The silky puff pastry on top provides a delightful contrast in texture, puffing up to a beautiful golden brown in the oven. This pie pairs wonderfully with creamy mashed potatoes and steamed vegetables, which complement the rich meat filling perfectly and help soak up the luscious gravy. Whether served for a family dinner or a cozy weekend lunch, this Steak and Kidney Pie embodies comfort and tradition. It’s a wonderful recipe to try if you're looking to explore classic British cuisine with familiar yet robust flavors.

Ingredients

  • 300 g Puff Pastry
  • Beaten Egg White
  • Beaten Egg Yolks
  • 2 tb Vegetable Oil
  • 70 ml Beef
  • 200 g Lamb Kidney
  • 2 chopped Onions
  • 30 g Plain Flour
  • 85 ml Beef Stock
  • pinch Salt
  • pinch Pepper
  • Dash Worcestershire Sauce

Instructions

Preheat your oven to a sizzling 220°C (425°F/Gas Mark 7) to ensure the pastry cooks to a lovely golden crisp. Start by heating the vegetable oil in a large frying pan over medium-high heat. Brown the beef in batches if necessary, to develop those deep, caramelized flavors. Once browned, set the beef aside, then brown the lamb kidneys on both sides in the same pan—this seals in their rich taste. Add the chopped onions to the pan and cook them gently for 3-4 minutes until they become soft and fragrant, releasing their natural sweetness. Return the beef to the pan and sprinkle the plain flour over the meat and onions. Stir well to evenly coat everything; this flour helps thicken the sauce later. Pour in the beef stock, stirring thoroughly to avoid lumps, and bring the mixture to a vigorous boil. Reduce the heat and let it simmer uncovered for 1½ hours, allowing the flavors to intensify and the sauce to thicken. Keep an eye on the liquid—if it reduces too much, add a bit more stock to maintain a silky consistency. When done, remove the pan from the heat. Season with salt, pepper, and a dash of Worcestershire sauce for that iconic savory tang. Allow the filling to cool completely—it’s important to let the mixture set before baking to achieve the perfect pie texture. Transfer the meat mixture into your pie dish. Roll out the puff pastry to about 5mm (¼ inch) thick, making sure it extends roughly 5cm (2 inches) beyond the edge of the dish to allow for crimping. Using a rolling pin, gently lift the pastry and drape it over the pie dish. Trim any excess pastry and crimp the edges firmly using your fingers and thumb to seal the pie completely. Brush the pastry surface generously with the beaten egg mixture to give it a shiny, golden finish once baked. Bake in the preheated oven for 30-40 minutes until the pastry is beautifully puffed and golden-brown. Keep an eye on the crust to prevent over-browning. Serve piping hot with creamy mashed potatoes and steamed vegetables—perfect for soaking up the rich, meaty gravy. Enjoy every comforting bite!

Quick Info

Prep Time
30 min
Cook Time
110 min
Total Time
140 min
Servings
4

You May Also Like