steak and kidney recipe

Written ByJenny Smyth Posted on
steak and kidney recipe
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The Best steak and kidney recipe

I’ve always been a fan of traditional recipes that have been passed down through generations. One dish that never fails to impress me is the classic steak and kidney recipe.

This hearty dish has its roots in British cuisine, where it was often served at special occasions like holidays and weddings. The rich flavors and textures of this recipe make it a staple in many households, and I’m excited to share my take on it with you today.

My family and I have been enjoying this recipe for years, and it’s become a favorite among our friends and family as well. One of the things I love about this recipe is the simplicity of its ingredients – just a few high-quality cuts of beef, some fresh kidneys, and a blend of herbs and spices come together to create a truly satisfying meal.

When I cook this recipe, I feel like I’m bringing a piece of history into our home. The aroma of sizzling meat and simmering broth fills the kitchen, making everyone’s mouth water in anticipation.

And when we finally sit down to enjoy it, the flavors are so rich and complex that we all agree: this is truly a special meal. As an added bonus, this recipe is also incredibly healthy – with lean cuts of beef and plenty of vegetables, it’s a great option for families looking to eat more wholesome meals without sacrificing flavor or convenience.

Classic Steak and Kidney Pie

Classic Steak and Kidney Pie

4.6 from 745 votes

A hearty British pie filled with tender beef steak and kidney in a rich, savory gravy. This comforting dish is perfect for a cold evening and is sure to satisfy.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Filling

500g beef steak, cut into 2cm cubes
250g lamb or beef kidneys, trimmed and chopped
2 tbsp plain flour
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 large onion, chopped
2 carrots, diced
2 celery sticks, diced
2 cloves garlic, minced
500ml beef stock
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf

For the Pastry

2 1/2 cups plain flour
1 tsp salt
125g cold butter, cubed
75g cold lard or shortening, cubed
6-8 tbsp ice water
1 egg, beaten, for glaze

👨‍🍳Directions

1Toss the cubed steak and kidneys with flour, salt, and pepper until evenly coated.
2Heat oil in a large pot over medium-high heat until shimmering, then brown the meat in batches for about 4 minutes per batch, ensuring each piece is deeply golden on all sides.
3Remove the browned meat and set aside.
4Reduce heat to medium and add the onion, carrots, and celery to the pot.
5Cook for 5 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
6Stir in the garlic and cook for 1 minute until fragrant.
7Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
8Add the thyme and bay leaf, then return the browned meat to the pot.
9Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 1/2 hours, stirring occasionally, until the meat is tender and the gravy has thickened.
10While the filling simmers, make the pastry.
11In a large bowl, mix the flour and salt.
12Rub the cold butter and lard into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
13Add the ice water, one tablespoon at a time, mixing with a fork until the dough just comes together.
14Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
15Preheat the oven to 200°C (400°F).
16Roll out two-thirds of the pastry on a lightly floured surface to a circle about 3mm thick and large enough to line a 9-inch pie dish.
17Gently press the pastry into the dish, leaving an overhang.
18Pour the cooled filling into the pastry-lined dish, discarding the bay leaf.
19Roll out the remaining pastry to form the pie lid.
20Brush the rim of the bottom pastry with beaten egg, then place the lid on top.
21Press the edges firmly to seal, trim any excess, and crimp the edges with a fork.
22Cut a few small slits in the top to allow steam to escape, then brush the entire top with beaten egg for a golden glaze.
23Place the pie on a baking sheet and bake for 30 minutes, until the pastry is golden brown and puffed.
24If the edges brown too quickly, cover them loosely with foil.
25Let the pie rest for 10 minutes before serving to allow the filling to set.

🔧Equipment

Large heavy-based pot or Dutch oven
Mixing bowl
Pastry brush
Rolling pin
9-inch pie dish
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 32g💛Saturated Fat: 15g❤️Cholesterol: 180mg🧂Sodium: 900mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a richer flavor, marinate the meat in red wine overnight before cooking. If kidneys are too strong for your taste, soak them in milk for 30 minutes before chopping.

Watch Video Of How Classic Steak and Kidney Pie Works

I love serving steak and kidney at family gatherings because everyone always looks forward to it. The leftovers are also super easy to store in an airtight container in the fridge for up to three days or frozen for up to two months.

Reheating is simple: just thaw overnight in the fridge or microwave on low power until warmed through. When reheating from frozen, be sure to stir occasionally until heated evenly throughout.

❓ Frequently Asked Questions About Steak and Kidney Pie

What type of steak should I use for this recipe?

For the best results, choose a high-quality cut of beef that’s at least 1-2 inches thick. Some good options include ribeye, sirloin, or even filet mignon if you’re feeling fancy.

Can I substitute the kidneys with something else?

While kidneys do add a unique flavor to this dish, you can definitely experiment with other ingredients if you’re not a fan. Some options might include diced bell peppers or mushrooms for added depth of flavor.

How long should I marinate the steak?

Aim for at least 30 minutes to an hour of marinating time to allow the flavors to penetrate deep into the meat.

Can I make this recipe in advance?

Yes! This dish actually gets better with time, so feel free to prep it ahead of time and refrigerate or freeze until you’re ready to cook.

What’s the best way to serve this recipe?

Serve over mashed potatoes or egg noodles for a comforting twist on this classic dish.

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