Steak and Kidney Pie

Name: Steak and Kidney Pie
Cook time: 215 min
Total time: 215 min
Yield: 4 servings
Cuisine: British
Ingredients: 700g Chuck Beef, stewing steak, cut into 2-3 cm cubes; 250g Lamb Kidneys, cored, skinned and cut into 2 cm pieces; 2 medium Onions, sliced; 2 tbsp Plain Flour, for dredging the meat; 2 tbsp Vegetable Oil, or beef dripping; 300ml Beef Stock; 150ml Dark Ale, or stout; 1 tbsp Worcestershire Sauce; 1 leaf of Bay Leaf; 2 sprigs of Thyme, or 1/2 tsp dried thyme; 300g Plain Flour; 75g Unsalted Butter, cold, diced; 75g Lard, diced; 1/2 tsp Salt, fine; 7 tbsp Water, cold, enough to bring the dough together; 1 Egg, beaten (egg wash); Some Salt, to taste; Some Pepper (Black), to taste

A hearty, traditional Steak and Kidney Pie with a rich, beer‑braised filling tucked into a sturdy hot‑water crust. Tender cubes of beef and gently cooked kidneys simmer with onions, dark ale and beef stock until deeply flavoured, then are baked beneath a crisp, golden pastry lid — perfect for a comforting Sunday meal.

A hearty, traditional Steak and Kidney Pie with a rich, beer‑braised filling tucked into a sturdy hot‑water crust. Tender cubes of... Show more

Traditional British Recipe

Health Grade

B · Healthy

Time

3 hrs30 min

Price

3,50 €

Calories

1125 kcal

nutritious

meal prep

high protein

low sugar

Method

Make the pastry

Set aside 2 tablespoons of Plain Flour for dredging later, then use the rest for the pastry with the cold diced Unsalted Butter, Lard, and Salt. Rub it together until it looks like fine breadcrumbs, then stir in Water, a tablespoon at a time, just until the dough comes together. Shape it into a disk, wrap it, and chill for 30 minutes. While it chills, cut Chuck Beef into 2-3 cm cubes, core, skin, and cut Lamb Kidneys into 2 cm pieces, and slice Onion so everything is ready for the pan.

Brown the meat

Dust the beef and kidneys lightly with the reserved flour, shaking off any excess. Heat Vegetable Oil in a large pan over medium-high heat, then brown the meat in batches until well coloured on the outside. Add the onion and cook for a few minutes more, stirring, until it starts to soften and pick up the browned bits from the pan.

Simmer the filling

Pour in Dark Ale and scrape up the browned bits, then add Beef Stock, Worcestershire Sauce, Bay Leaf, and Thyme sprigs. Season with salt and Pepper (Black), bring everything to a gentle simmer, and cook uncovered for 90 minutes until the beef is tender and the gravy is rich and glossy. Stir every so often, and during the last 15 minutes, heat the oven to 200° C.

Rest the filling

Lift out the bay leaf and thyme sprigs, then let the filling sit for 10 minutes so it thickens slightly and won't flood the pastry when you assemble the pie.

Assemble the pie

Dust the work surface with flour and cut off one-third of the chilled pastry for the lid. Roll out the larger piece to line a pie dish, leaving a little overhang, then spoon in the filling, roll out the smaller piece for the lid, lay it on top, trim and crimp the edges, and cut a few small slits so steam can escape. Brush the top with the beaten Egg for a glossy finish.

Bake the pie

Set the pie on the middle rack and bake for 35 minutes until the pastry is deeply golden and the filling is bubbling through the slits. If the top starts to colour too quickly, lay a loose sheet of foil over it for the last part of the bake.