Pat the beef and kidney dry, toss them in flour, and season with salt and pepper. In a pot with oil, sear the meat on all sides. Remove and set aside. In the same pot, fry the onion, carrot, and garlic.
Steak and Kidney Pie
- Total time - 210 minutes
- Prep time - 20 minutes
- Cook time - 190 minutes
- Servings: 4
- Country: Great Britain
This savory pie is an icon of British pubs and homes. The long, slow stewing process ensures the meat and kidney are incredibly tender, while the rich gravy and flaky pastry create a perfect combination. It's a meal that is both filling and warming.
Ingredients
Ingredients for Steak and Kidney Pie
- 500 g diced beef steak
- 100 g beef kidney, cleaned and diced
- 300 g puff pastry
- 1 pc onion, chopped
- 1 pc carrot, diced
- 2 cloves garlic, minced
- 300 ml dark ale (or beef stock)
- 2 tablespoons plain flour
- 1 tablespoon Worcestershire sauce
- sprigs fresh thyme
- 1 pc bay leaf
- 1 pc egg, for egg wash
- for frying vegetable oil
Instructions
Step 1: Preparing the Meat and Vegetables
Step 2: Stewing
Return the meat and kidney to the pot. Pour in the ale (or stock), Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer, covered, for 2-3 hours until the meat and kidney are tender and the gravy has thickened. Add a little water if needed.
Step 3: Preparing for Baking
Preheat the oven to 200 °C. Remove the thyme and bay leaf from the stew and transfer the mixture to a pie dish. Roll out the puff pastry and place it over the dish. Press the edges of the pastry onto the rim of the dish to seal. Brush the top with a beaten egg and make a small hole in the centre for steam to escape.
Step 4: Baking and Serving
Bake for 30-40 minutes, or until the pastry is golden brown and puffed. Let the pie rest for a few moments for the gravy to settle. Serve hot, ideally with mashed potatoes or steamed vegetables.