beef and kidney pie recipe

Written ByJenny Smyth Posted on
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The Best beef and kidney pie recipe

I’ve been making beef and kidney pie for my family for years, and it’s always a hit. The dish originated in the UK, where beef and kidney stew was a staple of working-class cuisine. The addition of puff pastry gives it a rich, indulgent feel that’s perfect for special occasions or cozy weeknights.

My kids love helping me mix the filling, and they always get excited when they see the flaky pastry crust coming out of the oven. I like that this recipe is hearty and satisfying, but not so heavy that it feels like a guilty pleasure. The combination of tender beef, sweet onions, and savory gravy is absolutely irresistible to me.

And the best part? It’s incredibly easy to make ahead and reheat, making it a perfect solution for busy families like mine. I’ve made this pie for potlucks, family gatherings, and even just for a quick dinner on a Tuesday night.

It’s one of those recipes that never fails to put a smile on my face and my family’s plates. I think that’s because it’s just so comforting – like a warm hug on a cold day. And let’s be real: who doesn’t love the idea of wrapping up a few slices of leftover pie in some tinfoil and enjoying it cold out of the fridge?

It’s just one of those little pleasures in life that makes me grateful for the simple things.

Beef and Kidney Pie

4.9 from 654 votes

A classic British pie filled with tender beef and kidney in a rich gravy, all encased in a flaky pastry crust. This hearty dish is perfect for a comforting dinner on a cold evening.

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 chuck, cut into 2cm cubes
250g lamb kidneys, trimmed and diced
2 tbsp plain flour
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 large onion, finely chopped
2 carrots, diced
2 celery sticks, diced
2 cloves garlic, minced
300ml beef stock
150ml dark ale
1 tbsp tomato puree
1 tsp dried thyme
1 bay leaf
1 tbsp Worcestershire sauce

For the Pastry

300g plain flour
150g cold butter, diced
1/2 tsp salt
1 egg, beaten (for glaze)
3-4 tbsp cold water

👨‍🍳Directions

1Toss the beef and kidney cubes in a bowl with the flour, salt, and pepper until evenly coated.
2Heat the oil in a large frying pan over medium-high heat until shimmering, then brown the meat in batches for 3-4 minutes per batch, turning to get a deep brown crust on all sides.
3Transfer the browned meat to a plate and set aside.
4Reduce the heat to medium and add the onion, carrots, and celery to the pan.
5Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
6Add the garlic and cook for 1 minute until fragrant, then pour in the beef stock and dark ale, scraping up any browned bits from the bottom of the pan.
7Return the browned meat to the pan along with the tomato puree, thyme, bay leaf, and Worcestershire sauce.
8Stir well to combine, then bring the mixture to a gentle simmer.
9Cover the pan with a lid, reduce the heat to low, and cook for 1 hour 30 minutes, stirring occasionally, until the meat is tender and the gravy has thickened.
10Remove the bay leaf and let the filling cool slightly.
11While the filling cooks, make the pastry.
12Place the flour and salt in a mixing bowl, then add the cold butter cubes.
13Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
14Gradually add the cold water, 1 tablespoon at a time, mixing with a fork until the dough just comes together.
15Form the dough into a disc, wrap in cling film, and chill in the refrigerator for 30 minutes.
16Preheat your oven to 200°C (400°F).
17Transfer the cooled filling into a 1.
5-liter ovenproof pie dish.
18On a lightly floured surface, roll out the chilled pastry to a thickness of about 5mm, making it slightly larger than the dish.
19Carefully lay the pastry over the filling, pressing the edges to seal, and trim any excess.
20Cut a few small slits in the top to allow steam to escape.
21Brush the pastry with the beaten egg to give it a golden shine.
22Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 30-35 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling hot.
23Let the pie rest for 5 minutes before serving to allow the filling to set slightly.

🔧Equipment

Large ovenproof casserole dish
Mixing bowl
Rolling pin
Pastry brush
Frying pan
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 180mg🧂Sodium: 750mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For a richer flavor, you can marinate the beef and kidney in the ale overnight before cooking. If you prefer a shorter cooking time, use a pressure cooker for the filling, cooking on high pressure for 25 minutes instead of simmering.

Watch Video Of How Beef and Kidney Pie Works

This beef and kidney pie recipe has been a staple in our household for years, and I’m so glad I can share it with all of you now! It’s perfect for special occasions or just a cozy night in with the family.

One thing I love about this recipe is how versatile it is – whether you’re serving it hot out of the oven or letting it cool down completely before reheating it later in the week. And don’t even get me started on how great leftovers are with this pie – simply wrap up any remaining slices in tinfoil and enjoy them cold out of the fridge later on!

Whether you’re serving it at home or taking it to someone else’s house as a gift (it makes an amazing hostess gift!) , this beef and kidney pie is sure to be a crowd-pleaser.

❓ Frequently Asked Questions About Beef and Kidney Pie

Q: What type of beef should I use in this recipe?

For this recipe, you’ll want to use chuck or round roast beef – something with good marbling and tenderness. You can also use ground beef if you prefer a more rustic texture.

Q: Can I use frozen puff pastry if I don’t have time to make my own?

Yes, you can definitely use frozen puff pastry as a substitute if you’re short on time or don’t feel like making your own from scratch.

Q: How long should I cook the pie for?

A good rule of thumb is to cook the pie at 375°F (190°C) for about 25-30 minutes – or until the crust is golden brown and the filling is hot throughout.

Q: Can I make this pie ahead of time?

You can assemble the filling and refrigerate it overnight before assembling the pie in the morning – but be sure to let it come to room temperature before baking.

Q: Is this recipe suitable for vegetarians?

No – this recipe contains beef and kidney as main ingredients, making it unsuitable for vegetarians.

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