steak kidney pie recipe

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

I love a good steak kidney pie, and my family does too. It’s a classic dish that’s been around for centuries, and it’s still a staple in many British households. The origin of the dish is unclear, but it’s believed to have originated in the 18th century as a way to use up cheap cuts of beef and kidneys.

The filling is typically made with beef or lamb, onions, and sometimes mushrooms, all wrapped in a flaky pastry crust. When you take your first bite, the flavors all come together – the rich beef, the sweetness of the onions, and the savory taste of the kidneys. The pastry crust is always a highlight for me – it’s crispy on the outside and flaky on the inside.

I like to make my steak kidney pie with shortcrust pastry because it gives it a nice texture and flavor. My kids love helping me make this pie because they get to roll out the dough and cut out shapes with a cookie cutter. It’s a fun recipe to make with them because they learn about different types of pastry dough and how to work with it.

We often have this pie on special occasions like holidays or family gatherings. But honestly, it’s so good that we make it just about every week! My husband loves this pie because he says it reminds him of his grandmother’s cooking when he was growing up.

He says that she used to make it all the time for special occasions, and he loved helping her in the kitchen. I’ve even converted some of our non-meat-eaters into fans of this pie by using plant-based alternatives to the beef and kidneys. It’s amazing how versatile this recipe can be!

We’ve also experimented with different types of meat alternatives like seitan or tofu to make it more accessible to everyone.

Steak and Kidney Pie

Steak and Kidney Pie

4.7 from 1950 votes

A classic British pie filled with tender beef and kidney in a rich, savory gravy. This hearty dish is perfect for a comforting meal on a cold day.

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 or beef kidneys, trimmed and diced
2 tbsp plain flour
2 tbsp vegetable oil
1 large onion, chopped
2 carrots, diced
2 celery sticks, diced
2 cloves garlic, minced
500ml beef stock
150ml red wine (optional)
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
Salt and black pepper to taste

For the Pastry

300g plain flour
150g cold butter, diced
1 egg yolk
4-5 tbsp cold water
1 egg, beaten (for glaze)

👨‍🍳Directions

1Toss the beef and kidney cubes in flour seasoned with salt and pepper until evenly coated.
2Heat oil in a large pot over medium-high heat and brown the meat in batches until deeply golden on all sides, about 5 minutes per batch.
3Transfer the browned meat to a plate and set aside.
4Reduce the heat to medium and add the onion, carrots, and celery to the pot.
5Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes.
6Stir in the garlic and cook for 1 minute until fragrant.
7Return the meat to the pot and add the tomato paste, thyme, and bay leaf.
8Pour in the beef stock and red wine, scraping up any browned bits from the bottom.
9Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 1.
5 hours until the meat is tender and the gravy has thickened.
10While the filling cooks, make the pastry.
11Rub the butter into the flour until it resembles fine breadcrumbs.
12Mix in the egg yolk and enough cold water to form a soft dough.
13Wrap in cling film and chill for 30 minutes.
14Preheat the oven to 200°C (400°F).
15Roll out two-thirds of the pastry on a floured surface to line the base and sides of the pie dish.
16Spoon the cooled filling into the dish, discarding the bay leaf.
17Roll out the remaining pastry to form a lid and place it on top, pressing the edges to seal.
18Brush the pastry lid with beaten egg and cut a small steam hole in the center.
19Bake for 35-40 minutes until the pastry is golden brown and the filling is bubbling hot.
20Let the pie rest for 10 minutes before serving.

🔧Equipment

Large heavy-based pot or Dutch oven
Rolling pin
20cm pie dish
Mixing bowl
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 180mg🧂Sodium: 800mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For a richer flavor, marinate the meat in red wine overnight before cooking. You can also add mushrooms to the filling for extra depth.

Watch Video Of How Steak and Kidney Pie Works

Steak kidney pie is always a great idea for any occasion – whether you’re hosting a party or just need a comforting meal after a long day. One of my favorite things about this recipe is that it freezes really well, so you can make it ahead of time and store it in your freezer for up to 3 months.

When you’re ready to serve it again, just thaw it overnight in the fridge and bake until golden brown. This way, you can enjoy your delicious homemade steak kidney pie whenever you want!

❓ Frequently Asked Questions About Steak and Kidney Pie

Q: What is steak kidney pie?

A: Steak kidney pie is a traditional British dish made with ground beef or lamb, onions, and sometimes mushrooms, all wrapped in a flaky pastry crust.

Q: What type of meat should I use for this recipe?

A: Traditionally, steak kidney pie is made with beef or lamb, but you can also use alternative meats like chicken or pork if you prefer.

Q: Can I use store-bought pastry instead of making my own?

A: Yes, you can definitely use store-bought pastry if you don’t have time to make your own from scratch.

Q: How long does steak kidney pie take to cook?

A: The cooking time will depend on whether you’re making individual pies or one large pie – usually around 25-40 minutes.

Q: Can I freeze this pie for later?

A: Yes, you can freeze steak kidney pie for up to 3 months – just thaw it in the fridge overnight before baking.

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