steak kidney pie recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best steak kidney pie recipe

I love making steak kidney pie for my family because it’s a hearty and comforting dish that never fails to please. It’s a classic British recipe that’s been passed down through generations, and I’ve adapted it to suit our American tastes.

The combination of tender steak, rich kidney sauce, and flaky pastry crust is absolute perfection. My kids adore helping me prepare the filling, and they always get excited when they see the golden-brown pie emerge from the oven.

We love serving it with a side of roasted vegetables or a simple green salad for a well-rounded meal. I’ve even taken it to potlucks and gatherings, where it’s always a hit.

Not only is it delicious, but it’s also relatively easy to make and can be prepared ahead of time, making it perfect for busy weeknights or special occasions.

Steak and Kidney Pie

4.7 from 1280 votes

A classic British pie filled with tender beef, lamb kidneys, and a rich gravy, all encased in a flaky puff pastry crust. This hearty dish is perfect for a comforting dinner on a cold evening.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 6Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Filling

500g beef chuck, cut into 2cm cubes
250g lamb kidneys, trimmed and diced
2 tbsp plain flour
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
500ml beef stock
150ml red wine
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf

For the Pastry

500g puff pastry, thawed if frozen
1 egg, beaten for glaze

👨‍🍳Directions

1In a bowl, toss the beef and kidney cubes with flour, salt, and pepper until evenly coated.
2Heat oil in a large pot over medium-high heat and brown the meat in batches, about 5 minutes per batch, until deeply coloured on all sides.
3Transfer the browned meat to a plate and set aside.
4Reduce heat to medium and add onion, carrots, and celery to the pot.
5Cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften and begin to brown.
6Stir in garlic and cook for 1 minute until fragrant.
7Return the meat to the pot and pour in beef stock and red wine.
8Stir in tomato paste, thyme, and bay leaf.
9Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes to 2 hours, until the beef is tender when pierced with a fork.
10Remove the lid and continue simmering for another 15 to 20 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
11Taste and adjust seasoning with salt and pepper.
12Discard the bay leaf and let the filling cool completely.
13Preheat the oven to 200°C (400°F).
14Roll out two-thirds of the puff pastry on a lightly floured surface to a thickness of about 3mm and line a 9-inch pie dish, leaving an overhang.
15Spoon the cooled filling into the pastry base.
16Roll out the remaining pastry to the same thickness and place it over the filling.
17Press the edges together to seal, then trim any excess pastry.
18Cut a few small slits in the top to allow steam to escape.
19Brush the top with beaten egg for a golden finish.
20Bake the pie for 30 to 35 minutes, until the pastry is puffed and deep golden brown.
21Let it rest for 10 minutes before slicing and serving warm.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Rolling pin
9-inch pie dish
Pastry brush
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 35g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For a richer flavor, marinate the meat in red wine overnight before cooking. The filling can be made a day ahead and refrigerated to deepen the taste.

I always keep leftover steak kidney pie in the fridge for up to three days or freeze it for up to two months. To reheat, simply thaw the frozen pie overnight in the fridge and then bake it in the oven at 350°F (175°C) for 20-25 minutes or until heated through.

Alternatively, you can microwave individual portions on high for 30-60 seconds or until hot through. For special occasions, I like to serve steak kidney pie with roasted root vegetables like carrots and parsnips, which complement its rich flavors perfectly.

❓ Frequently Asked Questions About Steak and Kidney Pie

1. What type of steak is best for this recipe?

The best type of steak for this recipe is a tougher cut like chuck or round, which becomes tender after slow cooking. You can also use sirloin or ribeye if you prefer a more expensive option.

2. Can I use fresh kidney instead of canned?

Yes, you can use fresh kidney instead of canned. However, you’ll need to cook it separately before adding it to the filling mixture.

3. How do I prevent the pastry from becoming too brown?

To prevent the pastry from becoming too brown, cover the edges with foil during baking or brush them with an egg wash before baking.

4. Can I make this recipe in advance?

This recipe can be made ahead of time and refrigerated or frozen for later use.

5. What’s the difference between beef broth and stock?

Beeef broth is typically made with beef bones and simmered for hours to extract all the flavors, while beef stock is a quicker-cooked version using beef cubes or powder.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts