Steak and Kidney Pie Recipe

Buttery short crust pastry stuffed with beef steak, kidney, onion and gravy, has been warming the hearts of the English for centuries.

To assemble a great pie, In a stew pot, cubed beef kidney and round steak are browned in hot fat with onions and seasonings. This combination is simmered until meat is tender. Potatoes are added along with stout and Worchester sauce to create self-saucing gravy.

This wonderful mixture is generously filled into a casing of delicate short crust pastry and topped with a light layer of flaky puff pastry. The completed pie is then baked until the pastry is golden brown.

This wonderful baked pie is best served with buttery mashed potatoes, braised red cabbage, and honey carrots, all the makings for a delicious meal.

My old Nan would be proud I still use her pastry recipe. Many pastry recipes call for ice cold butter and hand cutting the butter into the flour. This recipe is simple, easy to follow and is a traditional way of serving steak and kidney pie.

Steak and Kidney Pie Recipe

Recipe by Maverick CharlestonCourse: MainCuisine: BritishDifficulty: Easy

Ingredients

  • Pastry
  • Butter, for greasing

  • 450g self-raising flour, plus extra for dusting

  • 100g shredded beef lard

  • 80g butter, cut into small pieces

  • 1 tsp salt

  • 2 large free-range eggs, beaten, plus 1 for glazing

  • 300ml water (as needed)

  • Filling
  • 800g rump steak, roughly chopped

  • 200g calves’ kidneys, trimmed, roughly chopped

  • 2 onions, finely chopped

  • 4 garlic cloves, finely chopped

  • 4 sprigs of fresh thyme

  • 1 fresh bay leaf

  • 1 330ml bottle of dark ale (Plus an extra one for the cook)

  • 250ml beef stock

  • 2 tsp English mustard

  • 1 tbsp Worcestershire sauce

  • 50g plain flour

  • Salt and freshly ground black pepper

Directions – Pastry

  • For the pastry, put the butter, lard and 150ml water in a pan and bring to the boil, making sure the lard and butter have melted.
  • Sift the flour and salt into a bowl and make a well in the center. Add the 2 beaten eggs to the well and sprinkle over enough flour to cover the egg.
  • Pour the just-boiled butter and water mixture around the edge of the flour and mix quickly with a wooden spoon until combined and smooth.
  • Knead briefly, then wrap in cling film and rest in the fridge for at least 30 minutes.
  • Directions – Filling
  • Heat 1 tbsp of the oil in a large pan and cook the onion and garlic for 10 minutes until soft but not coloured. Remove with a slotted spoon and set aside.
  • Season the steak with a generous amount of salt and pepper, then toss the steak in the flour to coat evenly.
  • Add the seasoned steaked to the pan along with the remaining oil, increase the heat and brown all over, in batches if necessary.
  • Return the softened onion and garlic to the pan with all the steak. Add the thyme and bay leaf pour over the ale and stock, then stir in the mustard and Worcestershire sauce. Bring to the boil, cover, and then simmer gently for about 1 hour 45 minutes until the meat is tender.
  • Remove and discard the bay leaves and thyme sprigs. Transfer the pie filling to a bowl and cool completely.
  • Preheat the oven to 360°F/180°C
  • Reserve one-third of the pastry for lids, re-wrap in cling film and keep in the fridge.
  • Divide the rest into 6 equal pieces. Roll or press the dough out on a lightly floured surface into 17cm circles. Lightly grease 6 x 220ml metal pie tins with oil.
  • Line each one with a pastry circle, using your fingers to press it evenly around the sides – work the pastry up over the edge. Chill uncovered in the fridge for 40 minutes to harden.
  • Divide the cooled filling among the pie tins.
  • Take the reserved pastry and divide into 6.
  • Press each piece out to a circle large enough to make a lid. Make a hole in the center of each (for steam to escape).
  • Dampen the edges of the pastry with water. Lay the circles over the cases and seal all around the edge with your fingers. Crimp the edges and brush the tops all over with beaten egg.
  • Bake for 40 minutes until the pastry is golden and crisp, and the filling is piping hot. Remove from the oven and rest for 5 minutes. Carefully remove from the pie tins.
  • Serve with creamy mashed potatoes, green beans and pickled red cabbage.

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