Classic Steak and Kidney Pie
Savor the hearty comfort of a **Classic Steak and Kidney Pie**, a timeless British dish featuring tender beef steak and lamb kidneys enveloped in a rich, savory gravy. Enhanced with earthy mushrooms, aromatic onions, and a splash of Worcestershire sauce, this filling is slow-cooked to perfection before being tucked beneath a layer of buttery, golden puff pastry. With hints of fresh thyme and a hint of tomato paste to add depth, this traditional recipe is an ode to bold flavors and comforting textures. Perfect for chilly evenings or special gatherings, this delicious pie makes an impressive centerpiece. Serve it hot and enjoy the irresistible combination of flaky crust and robust filling in every bite! Keywords: steak and kidney pie, traditional British pie, puff pastry recipe, comfort food, savory pie recipe.
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Recipe Information
Ingredients
- 500 grams beef steak
- 250 grams lamb kidneys
- 50 grams all-purpose flour
- 2 tablespoons olive oil
- 1 large onion
- 2 garlic cloves
- 500 ml beef stock
- 2 tablespoons worcestershire sauce
- 1 tablespoon tomato paste
- 150 grams mushrooms
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 grams puff pastry
- 1 egg
Instructions
Start by preparing the kidneys: trim off any fat or sinew, cut into small cubes, and soak in cold water for about 10 minutes, then rinse and drain.
Cut the beef steak into similar-sized cubes and toss both the steak and kidneys in flour seasoned with salt and pepper.
Heat the olive oil in a large, heavy-based saucepan over medium-high heat. Add the beef and kidneys in batches, browning them on all sides. Remove and set aside after browning.
Reduce the heat to medium and add the chopped onion and minced garlic to the same pan. Sauté until the onion is soft and translucent, about 5 minutes.
Stir in the mushrooms and cook for a further 3 minutes.
Return the browned meat to the pan and stir in the beef stock, Worcestershire sauce, tomato paste, bay leaf, and thyme.
Bring the mixture to a simmer, cover, and cook on low heat for about 1.5 hours, or until the meat is tender and the sauce has thickened. Stir occasionally.
Preheat the oven to 200°C (400°F).
Once the meat filling is ready, discard the bay leaf and spoon the mixture into a pie dish.
Roll out the puff pastry on a lightly floured surface until it's about 1/4 inch thick.
Cover the pie dish with the pastry, trimming any excess, and press down around the edges to seal.
Beat the egg and brush it over the pastry to glaze.
Cut a small slit in the center of the pie to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed up and golden brown.
Let the pie rest for a few minutes before serving hot.
Nutrition Facts
Calories |
5533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.2 g | 469% | |
| Saturated Fat | 177.7 g | 888% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1516 mg | 505% | |
| Sodium | 7491 mg | 326% | |
| Total Carbohydrate | 308.2 g | 112% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 19.5 g | ||
| Protein | 261.4 g | 523% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 328 mg | 25% | |
| Iron | 51.3 mg | 285% | |
| Potassium | 4690 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
