Steak and Kidney Pie

Steak and Kidney Pie

A classic British pub pie: tender diced beef and lamb's kidney slow-cooked in a rich onion gravy, baked under a shortcrust and puff pastry lid until the filling bubbles through a golden crust. Served traditionally with mashed potatoes and peas.

Prep

30 min

Cook

180 min

Total

210 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •750 g (1¾ lb) beef chuck or braising steak, trimmed and cut into 2.5 cm (1 in) cubes
• •250 g (9 oz) lamb's kidney, or beef kidney; see prep step below
• •30 g (2 Tbsp) plain flour, for dredging
• •3 ml (½ tsp) fine sea salt
• •2 ml (½ tsp) black pepper, freshly ground
• •30 ml (2 Tbsp) beef dripping or sunflower oil
• •2 large brown onions, thinly sliced
• •2 cloves garlic, finely crushed
• •15 g (1 Tbsp) tomato purée
• •15 ml (1 Tbsp) Worcestershire sauce
• •500 ml (2 cups) hot beef stock, low-sodium if possible
• •250 ml (1 cup) dark stout or beef stock, e.g. Guinness; sub extra stock for non-alcoholic
• •1 g (pinch) dried thyme
• •1 g (1 bay leaf) bay leaf
• •250 g (9 oz) shortcrust pastry, homemade or shop-bought block, rolled to 3 mm (⅛ in)
• •250 g (9 oz) puff pastry, rolled to 5 mm (3/16 in) for the lid
• •1 large egg, beaten, for glazing
• •5 ml (1 tsp) milk, mixed with egg for wash

Steps

1. 1 Prepare the kidney: rinse in cold water, pat dry, slice in half lengthwise and snip out the white core and any veins with scissors (it is bitter and unpleasant if left). Cut into 2.5 cm (1 in) chunks.
2. 2 Pat the beef and kidney dry, then toss with the flour, salt and pepper until evenly coated.
3. 3 Heat the dripping or oil in a heavy casserole over medium-high heat. Brown the beef in batches, about 2 minutes per side, transferring to a plate as it browns. Brown the kidney briefly, 30 seconds total, then remove.
4. 4 Lower the heat to medium, add the onions to the same pan and cook for 6–8 minutes until soft and golden, scraping up the browned bits.
5. 5 Stir in the garlic and tomato purée and cook 1 minute, then add the Worcestershire sauce, stout, stock, thyme and bay leaf. Return the beef and any juices to the pan.
6. 6 Bring to a simmer, cover, and cook on the stovetop on low, or in a 160°C / 320°F oven, for 1 hour 45 minutes, until the beef is fork-tender. Add the kidney in the last 20 minutes of cooking so it stays tender, not mushy.
7. 7 Remove the bay leaf. If the gravy looks thin, simmer uncovered for 5–10 minutes to reduce; it should coat the back of a spoon. Cool completely, then chill for at least 4 hours or overnight — a cold fill prevents the pastry from going soggy.
8. 8 Heat the oven to 200°C / 400°F (180°C / 350°F fan). Line a 1.2 litre (about 5 cup) pie dish with the shortcrust pastry, trimming to 1 cm over the rim. Spoon in the cold filling.
9. 9 Drape the puff pastry lid over the top, press the edges to seal, trim and crimp. Cut a small steam hole in the centre.
10. 10 Brush with the egg and milk wash. Bake on a baking tray for 35–45 minutes, until the pastry is deeply golden and the filling bubbles up through the hole — that vigorous bubbling is the cue the gravy is hot enough in the centre.
11. 11 Rest for 10 minutes before serving. Check doneness: beef should pull apart easily and reach an internal temperature of at least 85°C / 185°F when measured in the centre of the pie. Serve with buttered mash and garden peas.