How to Make a Steak And Kidney Pie

Steak and mushroom pie on rustic wooden background
Copyright: rubinowadama

The classic steak and kidney pie is something to behold. Worth the effort when made. Serve with new potatoes and plenty of greens such as cabbage and broccoli. Gravy is also a must!

Serves: 4, preparation time: 50 to 55 minutes with chilling; Cooking time: 2½ – 3 hours. Will freeze up to a month.

Equipment:

  • 2 litre (3½ pint) pie dish – something like an oval dish of 26 x 19cm or a rectangular one with a similar capacity.

 

Ingredients:

  • 300g (10½oz) ox kidney – chopped 
  • 1kg (over 2lb) braising steak or chuck steak, trimmed and cut into 3cm (1 inch) cubes
  • 50g (1¾oz) plain flour, plus extra for dusting
  • 2tbsp olive oil
  • 60g (2¼oz) butter
  • 4 shallots, finely chopped or1 large onion, finely sliced 
  • 2 garlic cloves, crushed
  • 200g (7oz) button mushrooms
  • 1tbsp chopped thyme
  • 800ml (1½pt) good beef stock
  • 2tsp Worcestershire sauce
  • 1 x 400g packet of puff pastry
  • 1 egg, beaten for the glazing
  • Fine sea salt and black pepper – about a 1/2 teaspoon for each

Preparation: 

  1. Preheat the oven to 180°C/fan 170°C/gas 4. First prepare the kidney by removing any sinews and white material. Do this by slicing it in half to expose that tough white core inside. Remove the core by cutting around it with a sharp knife. Chop roughly into chunks. 
  2. In a large bowl add the plain flour. Season with salt and plenty of black pepper. Add the kidney and steak pieces and toss to fully coat.
  3. To a large, flameproof casserole dish, heat the oil and brown the meat in batches. Don’t overcrowd the pan or the meat will steam, not brown. 
  4. Set the meat aside when it is done in a dish. Reduce the heat and add the butter to casserole dish, then sauté the onion and garlic until soft. 
  5. Add the mushrooms and thyme. Gently fry/sauté for another few minutes, then add any leftover flour. Cook for another minute. 
  6. Add the stock with the Worcestershire sauce.
  7. Place the meat back into the dish and bring to the boil.
  8. Cover the casserole, place it in the middle of the oven and cook for 30 minutes.
  9. Reduce the oven to 170°C/fan 150°C/gas 3½ and cook for another 1¼ – 1½ hours, until tender. Check the seasoning. 
  10. Tip into a deep pie dish, either an  Leave to cool. It’s good to get all this done the day before you want to serve the pie, if possible. 
  11. Preheat the oven to 200°C/fan 180°C/gas 6.  Roll out the pastry on a floured work surface to a thickness of about 3mm and about the same shape as your pie dish. 
  12. Cut a 2cm-wide ribbon from the pastry and place around the rim of the dish, pressing it down. Brush this rim of pastry with water. 
  13. Trim the rest of the pastry to about 2.5cm bigger than the top of the pie dish. Sit a pie funnel in the centre of the filling.
  14. Roll the pastry lid on to the rolling pin and place it over the filling. Trim off any excess pastry, then press the edges with a fork to seal. 
  15. Brush the top of the pie with beaten egg and make a hole in the centre over the funnel.
  16. Bake for 35-40 minutes until the pastry is golden and the filling is hot. 
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