Classic Steak and Kidney Pie
A hearty and traditional British pub classic, featuring tender chunks of beef and kidney simmered in a rich gravy, all encased in a flaky puff pastry crust.
🧂 Ingredients
- 500 g Beef stewing steak (e.g., chuck or brisket)
- 200 g Beef kidney (e.g., ox or lamb kidney)
- 1 Large onion
- 2 tbsp Plain flour
- 2 tbsp Vegetable oil or beef dripping
- 400 ml Rich beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp Salt
- 0.5 tsp Black pepper
- 300 g Puff pastry
- 1 Egg yolk
👨🍳 Instructions
- 1
Prepare the meat: Pat the beef and kidney cubes dry with paper towels. Toss the beef cubes in the plain flour, salt, and pepper until lightly coated. This helps to thicken the gravy.
⏱️ 10 minutes - 2
Brown the meat: Heat the oil or dripping in a large, heavy-based saucepan or Dutch oven over medium-high heat. Add the floured beef in batches, ensuring not to overcrowd the pan, and brown on all sides until a deep golden-brown crust forms. Remove the browned beef and set aside. Add the kidney cubes to the same pan and brown lightly for 2-3 minutes. Remove and set aside with the beef.
⏱️ 15 minutes - 3
Sauté the onion: Reduce the heat to medium. Add the chopped onion to the pan and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pan.
⏱️ 7 minutes - 4
Simmer the filling: Return the browned beef and kidney to the pan with the onions. Pour in the hot beef stock and Worcestershire sauce. Stir well, ensuring all the meat is submerged. Bring the mixture to a gentle simmer.
⏱️ 5 minutes - 5
Stew until tender: Cover the pan tightly with a lid. Transfer to a preheated oven at 160°C (320°F) or reduce the stovetop heat to low. Cook for at least 2 hours, or until the beef is very tender and easily pierced with a fork. Check occasionally and add a splash more stock or water if it looks too dry. Season with additional salt and pepper to taste.
⏱️ 2 hours - 6
Assemble the pie: Preheat your oven to 200°C (400°F). Spoon the rich, tender steak and kidney filling into a suitable pie dish (approximately 20-23 cm diameter). Ensure the filling is not too liquid; if it is, simmer uncovered for a few minutes to reduce slightly.
⏱️ 10 minutes - 7
Top with pastry: Unroll or place the puff pastry sheet over the filling. Trim any excess pastry, leaving about a 2 cm overhang. Crimp the edges firmly to seal. Cut a few small slits in the top of the pastry to allow steam to escape during baking.
⏱️ 5 minutes - 8
Bake until golden: Brush the top of the pastry evenly with the egg wash. Place the pie dish on a baking sheet (to catch any drips) and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed up, deeply golden brown, and the filling is bubbling hot.
⏱️ 30 minutes - 9
Rest and serve: Allow the pie to rest for 10-15 minutes before serving. This allows the filling to settle and makes it easier to slice. Serve hot, traditionally with mashed potatoes and gravy.
⏱️ 15 minutes
💡 Pro Tips
- ✓Kidney adds a distinct, rich flavour and depth to the pie, but can be omitted if preferred.
- ✓Ensure the gravy is rich and well-seasoned before assembling the pie for the best flavour.
- ✓This is a quintessential British pub classic, perfect for a comforting meal.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Omit the kidney for a simple steak pie.
- Add sliced mushrooms along with the onions for an extra earthy flavour.
- Use shortcrust pastry for the base and puff pastry for the lid for a different texture.