Steak And Kidney (Or Mushroom) Pie Recipe

Name: Steak And Kidney (Or Mushroom) Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs lean beef sirloin or 1 1/2 lbs top round steaks, cut into 1-inch cubes; 1 lb veal kidney, peeled, trimmed of fat, and cut into 1-inch cubes (or any beef or lamb kidneys or substitute more mushrooms); 2 teaspoons salt; 1 teaspoon fresh ground black pepper; 1/4 cup flour; 1/4 cup rendered beef suet (or use 3 T butter and 1 T vegetable oil) or 1/4 cup lard (or use 3 T butter and 1 T vegetable oil); 1 cup thinly sliced fresh mushrooms (about 1/4 lb); 1/2 cup chopped onion; 1 1/2 cups water (or use beef broth, if preferred); 1/4 cup dry sherry or 1/4 cup dry red wine; 1 tablespoon finely chopped fresh parsley; 1/4 teaspoon dried thyme; 1/4 teaspoon Worcestershire sauce; 1 (17 1/4 ounce) package frozen puff pastry (take frozen pastry out of freezer 1-2 hours before use to thaw) or (17 1/4 ounce) package homemade puff pastry (take frozen pastry out of freezer 1-2 ho…; 1 egg yolk; 1 1 tablespoon half-and-half or 1 tablespoon milk

Bake this irresistible Steak And Kidney (Or Mushroom) Pie at home. Made with lean beef sirloin, veal kidney, salt and fresh ground black pepper. Easy st…

This Steak And Kidney (Or Mushroom) Pie relies on simple, everyday ingredients such as salt, fresh ground black pepper, flour and chopped onion. It comes together quickly and makes 4 servings, at about 604 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Steak And Kidney (Or Mushroom) Pie delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 1/2 lbs lean beef sirloin or 1 1/2 lbs top round steaks, cut into 1-inch cubes
1 lb veal kidney, peeled, trimmed of fat, and cut into 1-inch cubes (or any beef or lamb kidneys or substitute more mushrooms)
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4 cup flour
1/4 cup rendered beef suet (or use 3 T butter and 1 T vegetable oil) or 1/4 cup lard (or use 3 T butter and 1 T vegetable oil)
1 cup thinly sliced fresh mushrooms (about 1/4 lb)
1/2 cup chopped onion
1 1/2 cups water (or use beef broth, if preferred)
1/4 cup dry sherry or 1/4 cup dry red wine
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon Worcestershire sauce
1 (17 1/4 ounce) package frozen puff pastry (take frozen pastry out of freezer 1-2 hours before use to thaw) or (17 1/4 ounce) package homemade puff pastry (take frozen pastry out of freezer 1-2 hours before use to thaw)
1 egg yolk
1 1 tablespoon half-and-half or 1 tablespoon milk

1
Preheat oven to 425u00b0F.
2
Pat cubed meat with paper toweling until dry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Combine meat and flour in a ziplock bag and shake around to coat.
3
In a large heavy skillet, heat suet until it is spluttering (but not smoking or scorching). Brown a few (10-12) cubes of meat at a time, turning often, until browned, about 2-3 minutes. Reduce heat if needed to prevent scorching. Remove from pan to a heavy 2-quart deep casserole (about 4 inches deep) when browned.
4
Repeat until all the meat is cooked. Add more suet as needed.
5
Reduce heat to medium and add mushrooms and onions. Saute 2-3 minutes or until tender. Transfer mushrooms and onions to casserole.
6
Add water to skillet and bring to boil over high heat, scraping skillet with spoon to remove and browned bits. Pour over meat mixture in casserole.
7
Add sherry, parsley, thyme, Worcestershire sauce, and remaining salt and pepper (or to taste) to mixture in casserole. Stir gently to combine.
8
On a lightly floured board, roll puff pastry out into a rough rectangle about 1/4 inch thick. Cut 2 12x1/2 inch strips from ends of pastry. Lay strips end-to-end around rim of casserole and firmly press into place. Moisten slightly with cold water.
9
Drape remaining pastry over the rolling pin and transfer to casserole. With a small, sharp knife, trim off excess pastry. Crimp edges.
10
Reroll excess pastry and cut into decorative shapes (leaves, flowers, or whatever). Moisten back sides of pastry cutouts with a mixture of the egg yolk and cream and place arrange attractively on top of the pie.
11
Slash 2 parallel cuts about 1 inch long in the center of the pie. Brush crust with the egg yolk and cream mixture.
12
Bake in center of oven at 425u00b0F for 30 minutes. Reduce heat to 350u00b0F and bake an additional 30 minutes or until crust is golden brown.
13
Serve immediately, while fresh and hot.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs lean beef sirloin or 1 1/2 lbs top round steaks, cut into 1-inch cubes, 1 lb veal kidney, peeled, trimmed of fat, and cut into 1-inch cubes (or any beef or lamb kidneys or substitute more mushrooms), 2 teaspoons salt, 1 teaspoon fresh ground black pepper, and more.

Yes, Steak And Kidney (Or Mushroom) Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
604 kcal
Category
Baking & Desserts

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