The Classic Steak And Kidney Pie Recipe

Name: The Classic Steak And Kidney Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon beef drippings or 1 tablespoon cooking oil; 1 1/2 lbs chuck steaks, cut into 1 inch dice; 1/2 lb ox kidney (or lamb's, trimmed and diced); 12 ounces puff pastry; 2 onions, chopped; 3 carrots, peeled and cut into rough dice (5/8 inch); butter; 4 large flat mushrooms, cut into thick slices; 2 tablespoons flour; 1 teaspoon tomato puree; 1 bay leaf; 1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules); Worcestershire sauce; salt and pepper; 1 egg, beaten, for glazing

Servings: persons

1 tablespoon beef drippings or 1 tablespoon cooking oil
1 1/2 lbs chuck steaks, cut into 1 inch dice
1/2 lb ox kidney (or lamb's, trimmed and diced)
12 ounces puff pastry
2 onions, chopped
3 carrots, peeled and cut into rough dice (5/8 inch)
butter
4 large flat mushrooms, cut into thick slices
2 tablespoons flour
1 teaspoon tomato puree
1 bay leaf
1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules)
Worcestershire sauce
salt and pepper
1 egg, beaten, for glazing

1
Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
2
Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
3
Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
4
After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
5
Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
6
Preheat the oven to 220u00b0C/425u00b0F.
7
Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.

608

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.

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 15 ingredients. The key ingredients include: 1 tablespoon beef drippings or 1 tablespoon cooking oil, 1 1/2 lbs chuck steaks, cut into 1 inch dice, 1/2 lb ox kidney (or lamb's, trimmed and diced), 12 ounces puff pastry, and more.

Yes, The Classic Steak And Kidney Pie falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

The Classic Steak And Kidney Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions