Steak and Kidney or Mushroom Pie
Dive into the comforting indulgence of a Steak and Kidney or Mushroom Pie, a traditional dish elevated by rich, hearty flavors and a flaky puff pastry crust. Perfect as a main course, this pie features tender chunks of beef steak paired with ox kidney for a classic option, or earthy button mushrooms for a vegetarian twist. Slow-simmered in a deeply savory gravy infused with Worcestershire sauce, tomato paste, and fresh thyme, the filling achieves a melt-in-your-mouth perfection that's packed with warmth and depth. Tucked beneath a golden pastry crust brushed with egg for an irresistible finish, this recipe promises a blend of textures and aromas that will delight your senses. Whether you’re craving a cozy weeknight meal or preparing a crowd-pleasing centerpiece, this Steak and Kidney or Mushroom Pie is sure to satisfy.
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Recipe Information
Ingredients
- 500 grams beef steak
- 250 grams ox kidney (or button mushrooms for vegetarian option)
- 1 large yellow onion
- 2 tablespoons all-purpose flour
- 500 milliliters beef stock (or vegetable stock for vegetarian option)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 sheet puff pastry
- 1 large egg
Instructions
Preheat the oven to 200°C (400°F).
Dice the beef steak and ox kidney (or mushrooms) into bite-sized pieces. Finely chop the onion.
Heat the olive oil in a large pot over medium-high heat. Add the beef steak and cook until browned on all sides. Remove and set aside.
If using kidneys, quickly fry them in the same pot until lightly browned, then set aside with the beef. Skip this step if using mushrooms.
Reduce the heat to medium and add the chopped onion to the pot. Cook until softened and slightly golden, about 5 minutes.
Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the beef stock (or vegetable stock), stirring continuously to prevent lumps.
Add the Worcestershire sauce, tomato paste, thyme, salt, and black pepper. Return the beef (and kidneys or mushrooms) to the pot.
Lower the heat, cover, and simmer for 1.5 hours, stirring occasionally, or until the meat is tender and the sauce has thickened.
Roll out the puff pastry on a lightly floured surface and cut to fit your pie dish.
Transfer the filling to a pie dish, ensuring the surface is level.
Cover the filling with the puff pastry. Trim excess pastry and crimp the edges to seal.
Beat the egg and brush it over the pastry to create a golden crust.
Cut a few small slits into the pastry to allow steam to escape while baking.
Bake in the preheated oven for 25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let the pie cool for 5 minutes before serving. Enjoy your Steak and Kidney or Mushroom Pie!
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 579 mg | 12% | |
*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.
