beef and kidney pie recipe

Written BySheba G Updated On
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The Best beef and kidney pie recipe

I’m so excited to share my favorite beef and kidney pie recipe with you all. This hearty dish has been a staple in our household for years, and I’m sure it will become one in yours too. I love how the rich flavors of the beef and kidneys come together to create a truly satisfying meal.

My kids just can’t get enough of it, and I’m always happy to oblige their requests for seconds (and even thirds!) Beef and kidney pie is a traditional dish that hails from the UK, where it’s been a beloved comfort food for generations. The combination of tender beef, flavorful kidneys, and a flaky crust is pure perfection.

And the best part? It’s incredibly easy to make at home. One of the key techniques to making a great beef and kidney pie is browning the meat properly.

This step is crucial in developing the flavors that will make your pie truly shine. Don’t be afraid to get in there with some serious elbow grease and really get those brown bits going – it’s worth the extra effort, trust me! Of course, no discussion of beef and kidney pie would be complete without mentioning its many health benefits.

This dish is packed with protein, iron, and other essential nutrients that will keep you feeling full and satisfied long after dinner is over. I’ve made this recipe countless times over the years, but I still can’t get enough of it. Whether we’re serving it up for a special occasion or just a cozy night in, beef and kidney pie always hits the spot.

Traditional Beef and Kidney Pie

4.9 from 1024 votes

A hearty and comforting classic British dish featuring tender beef and kidney in a rich gravy, encased in a flaky pastry crust. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time2 hrs
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

500g beef chuck, cut into chunks
250g beef kidneys, trimmed and sliced
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tbsp tomato paste
2 tbsp plain flour
1 cup beef stock
1 tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper

For the Pastry

350g plain flour
1 tsp salt
175g cold unsalted butter, cubed
100ml cold water

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large pan, brown the beef chunks in a bit of oil over medium-high heat until evenly browned.
3Remove beef from pan and set aside.
4In the same pan, add the chopped onions, carrots, and celery.
5Cook over medium heat until softened, about 5 minutes.
6Add the minced garlic and cook for another minute until fragrant.
7Stir in the tomato paste and flour, cooking for 1-2 minutes until the flour is cooked out.
8Gradually pour in the beef stock, stirring continuously to prevent lumps from forming.
9Add the Worcestershire sauce, salt, and black pepper.
10Stir well to combine.
11Return the beef to the pan, along with any juices that have accumulated.
12Add the sliced kidneys and bring the mixture to a simmer.
13Cover the pan and reduce the heat to low.
14Let the mixture cook for 1 hour, stirring occasionally, until the beef is tender and the sauce has thickened.
15If the sauce becomes too thick, thin it out with a bit of water.
16While the filling is cooking, prepare the pastry.
17In a mixing bowl, combine the flour and salt.
18Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
19Gradually add the cold water, mixing until a dough forms.
20Turn the dough out onto a lightly floured surface and knead gently for a few minutes until smooth.
21Wrap the dough in cling film and refrigerate for 30 minutes.
22Once the filling is ready, transfer it to a pie dish.
23Roll out the chilled pastry on a lightly floured surface to a thickness of about ¼ inch.
24Place the pastry over the filling, trimming any excess and crimping the edges to seal.
25Make a few slits in the top of the pastry to allow steam to escape.
26Brush the top with a bit of milk or beaten egg for a golden crust.
27Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling through the slits.
28If the pastry begins to brown too quickly, cover it loosely with foil.
29Remove the pie from the oven and let it rest for 10 minutes before serving.
30This allows the filling to settle and makes it easier to cut and serve.
31Serve the beef and kidney pie hot, with mashed potatoes and vegetables if desired.

🔧Equipment

Large pan
Mixing bowl
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 30g

📝Notes

Tips: To ensure the kidneys are tender, soak them in milk for a few hours before cooking, then pat dry before slicing. You can substitute lamb or pork kidneys if beef kidneys are not available.

Watch Video Of How Traditional Beef and Kidney Pie Works

This beef and kidney pie recipe is one that I return to again and again because it’s just so versatile – whether we’re serving it up for a special occasion or just a cozy night in, it never fails to hit the spot.

One of my favorite things about this recipe is how easily it reheats – simply thaw overnight in the fridge or reheat individual portions in the microwave when needed.

❓ Frequently Asked Questions About Beef and Kidney Pie

Q: What type of meat should I use for this recipe?

For this recipe, I recommend using ground beef with at least 20% fat content – this will help keep the filling moist and flavorful.

Q: Can I substitute the kidneys with something else?

While kidneys are an integral part of traditional beef and kidney pie, you can definitely substitute them with other types of meat if you prefer. Some options might include diced chicken or pork – just adjust the cooking time accordingly.

Q: How do I ensure my filling isn’t too dry?

A common issue with beef and kidney pie is that the filling can end up too dry if not enough liquid is added. To avoid this, make sure to use enough broth or water when mixing your filling ingredients.

Q: Can I make this recipe ahead of time?

This recipe does lend itself well to being made ahead of time – simply assemble the filling as instructed, then refrigerate or freeze until ready to bake.

Q: Why do you recommend using frozen puff pastry instead of making your own?

I know some people might be tempted to try making their own puff pastry from scratch, but trust me – frozen puff pastry is where it’s at! Not only does it save you time and effort, but it also yields a flaky crust that’s just perfect for this recipe.

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.

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