Scottish Steak and Kidney Pie
A hearty and flavorful pie filled with tender chunks of beef steak and lamb kidney, simmered in a rich gravy and topped with a golden pastry crust. A comforting classic often found in Scottish pubs and homes.
🧂 Ingredients
- 750 g Beef steak (chuck or skirt)(cut into 2.5cm cubes)
- 300 g Lamb kidney(trimmed, cored, and quartered)
- 2 medium Onions(chopped)
- 2 medium Carrots(peeled and diced)
- 2 cloves Garlic(minced)
- 50 g All-purpose flour
- 500 ml Beef broth
- 2 tbsp Worcestershire sauce
- 2 sprigs Fresh thyme
- 1 Bay leaf
- 30 g Butter
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 500 g Shortcrust pastry(store-bought or homemade)
- 1 beaten (for egg wash) Egg
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: Ensure oven is fully preheated for even cooking. - 2
Season the beef cubes generously with salt and pepper. Toss with flour until evenly coated.
💡 Tip: Coating the beef with flour helps to thicken the gravy. - 3
Heat oil and butter in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
⏱️ 10-15 minutes - 4
Add the chopped onions and carrots to the pot and sauté until softened, about 5-7 minutes.
⏱️ 7 minutes💡 Tip: Scrape up any browned bits from the bottom of the pot. - 5
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 6
Return the browned beef to the pot. Stir in the Worcestershire sauce and beef broth. Add the thyme sprigs and bay leaf.
💡 Tip: Ensure the liquid covers most of the meat and vegetables. - 7
Bring the mixture to a simmer, then cover the pot tightly and transfer to the preheated oven. Cook for 2 hours, or until the beef is very tender.
⏱️ 2 hours - 8
Remove the pot from the oven. Stir in the prepared lamb kidneys. Season with salt and pepper to taste. Cover and return to the oven for another 30 minutes.
⏱️ 30 minutes💡 Tip: Kidneys cook relatively quickly; avoid overcooking them. - 9
Remove the thyme sprigs and bay leaf. Let the filling cool slightly.
💡 Tip: Cooling the filling slightly prevents the pastry from becoming soggy. - 10
Preheat oven to 200°C (400°F). Roll out the shortcrust pastry and line a pie dish. Trim any excess pastry.
💡 Tip: Lightly grease the pie dish before lining with pastry. - 11
Pour the steak and kidney filling into the pastry-lined dish.
💡 Tip: Ensure the filling is evenly distributed. - 12
Cover the pie with the remaining pastry. Crimp the edges to seal and cut a few vents in the top.
💡 Tip: A fork can be used to crimp the edges decoratively. - 13
Brush the top of the pie with the beaten egg wash.
💡 Tip: Egg wash gives the pastry a golden sheen. - 14
Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
⏱️ 30 minutes💡 Tip: If the pastry starts to brown too quickly, loosely cover with foil. - 15
Let the pie stand for 10 minutes before serving.
⏱️ 10 minutes
💡 Pro Tips
- ✓For a richer flavor, you can add a splash of red wine to the gravy along with the beef broth.
- ✓If lamb kidneys are unavailable, you can omit them or substitute with more beef.
- ✓Ensure the pastry is well-sealed to prevent the filling from leaking during baking.
🔄 Variations
- Add mushrooms to the filling for extra depth of flavor.
- Use puff pastry for the lid for a lighter, flakier topping.
- Serve with mashed potatoes and green vegetables.