Steak and Kidney Pie Recipe

Name: Steak and Kidney Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef kidney; 34 lb sirloin steak (or whatever is in the freezer); 34 lb lamb shoulder (or just use 1 1/2 lb beef); 2 tablespoons flour; 1 teaspoon salt and pepper, to taste; 2 tablespoons oil; 1 cup onion, chopped; ½ cup hot water or ½ cup beef stock; 1 bay leaf; 2 sprigs parsley (1 teaspoon dried); 1 sprig thyme (1/4 teaspoon dried); ¼ teaspoon sage; 2 stalks celery & leaves, with leaf top; ½ cup frozen peas; ½ cup mixed mushrooms; ½ cup carrot, diced; ½ cup potato, diced; ½ cup beef stock; ½ cup cabernet sauvignon wine, sauv. (your favorite flavour) or ½ cup Guinness stout (your favorite flavour); 1 pastry for single-crust pie, for 1 crust (I use ready made puff pastry)

Servings: persons

1 beef kidney
34 lb sirloin steak (or whatever is in the freezer)
34 lb lamb shoulder (or just use 1 1/2 lb beef)
2 tablespoons flour
1 teaspoon salt and pepper, to taste
2 tablespoons oil
1 cup onion, chopped
½ cup hot water or ½ cup beef stock
1 bay leaf
2 sprigs parsley (1 teaspoon dried)
1 sprig thyme (1/4 teaspoon dried)
¼ teaspoon sage
2 stalks celery & leaves, with leaf top
½ cup frozen peas
½ cup mixed mushrooms
½ cup carrot, diced
½ cup potato, diced
½ cup beef stock
½ cup cabernet sauvignon wine, sauv. (your favorite flavour) or ½ cup Guinness stout (your favorite flavour)
1 pastry for single-crust pie, for 1 crust (I use ready made puff pastry)

1
*2 Veal kidneys may be used for a milder flavor or lamb for more game flavour.
2
Pre-heat oven 375 degrees f.
3
Remove the skin and coarse parts from the kidneys.
4
Wash in salted water and soak in water for 30 minutes.
5
Cut into 1-inch squares.
6
Cut steak and into pieces 1 inch.
7
Combine flour, salt and pepper.
8
Heat oil in heavy skillet and brown beef cubes on all sides, add kidneys and cook slowly until brown.
9
Add vegetables with herbs to oil adding small amount of oil if needed on high heat glaze veggies for about 3 minutes.
10
Add flour salt pepper mix to oil meat and veggie mix for a minute or until flour is slightly browned.
11
Deglaze pan with wine or Guinness, scraping all of the bits off the pan 3 minutes.
12
Cover meat and veggies with hot water and broth or a full cup of broth only, add bay leaf.
13
Cover tightly and simmer for 20 minutes.
14
Remove to deep baking dish and bake for 45 minutes.
15
Remove bay leaf.
16
Remove from oven and put into 6-inch pie plates and top with pastry crust.
17
Bake in 350 degree F oven for about 40 minutes from fresh or until pastry raises and is browned.
18
Bake in 350 degree F oven for about 20 minutes and then 400 degree F for 20 minutes from frozen watching not to burn pastry.

22045

kcal

Calories

1516

Fat

Carbs

1979

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

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.

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 beef kidney, 34 lb sirloin steak (or whatever is in the freezer), 34 lb lamb shoulder (or just use 1 1/2 lb beef), 2 tablespoons flour, and more.

Yes, Steak and Kidney 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.

That's it — enjoy your meal!

Steak and Kidney Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions