Steak and Kidney Pie
Experience the timeless comfort of Steak and Kidney Pie, a classic British favorite that epitomizes cozy, homemade dining. This savory pie combines tender chunks of beef steak and earthy ox kidney, slow-cooked in a rich, flavorful sauce infused with Worcestershire sauce, aromatic thyme, and a touch of bay leaf. Sautéed onions and optional button mushrooms add depth and texture to the filling, which is encased in a buttery, golden shortcrust pastry. Perfectly crisp on the outside and packed with hearty goodness inside, this dish is designed to warm both the heart and the stomach. Serve it with creamy mashed potatoes and fresh steamed vegetables for the ultimate comforting meal. With its combination of bold flavors and irresistibly flaky pastry, this Steak and Kidney Pie is a true crowd-pleaser—and sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Beef steak (cubed)
- 300 grams Ox kidney (trimmed and chopped)
- 30 grams All-purpose flour
- 500 milliliters Beef stock
- 1 large Onion (finely chopped)
- 100 grams Button mushrooms (optional, sliced)
- 30 grams Butter
- 1 tablespoon Olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 500 grams Shortcrust pastry (pre-made or homemade)
- 1 large Egg (beaten, for egg wash)
Instructions
Preheat your oven to 190°C (375°F).
Heat the olive oil in a large skillet over medium-high heat.
Season the beef steak and kidney pieces with salt and black pepper, then toss them in the flour to coat.
Brown the steak and kidney pieces in batches in the hot skillet. Remove and set aside.
In the same skillet, melt the butter and sauté the chopped onion until softened, about 5 minutes. Add the mushrooms, if using, and cook for an additional 3 minutes.
Return the browned meat to the skillet and stir in the Worcestershire sauce, thyme, and bay leaf.
Pour in the beef stock and bring the mixture to a gentle simmer. Reduce the heat, cover, and let cook for 1 hour, stirring occasionally until the meat is tender and the sauce has thickened.
Remove the bay leaf from the filling and transfer the mixture to a pie dish. Allow it to cool for 10-15 minutes.
Roll out the shortcrust pastry on a lightly floured surface. Place the pastry over the pie dish, trimming off any excess and crimping the edges to seal. Cut a small slit in the center of the pastry to let steam escape.
Brush the pastry with the beaten egg to create a golden glaze during baking.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crisp.
Remove the pie from the oven and let it rest for 5 minutes before serving.
Serve warm with mashed potatoes and steamed vegetables for a hearty meal.
Nutrition Facts
Calories |
4229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.1 g | 355% | |
| Saturated Fat | 135.3 g | 676% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1868 mg | 622% | |
| Sodium | 6932 mg | 301% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 20.4 g | ||
| Protein | 201.7 g | 403% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 317 mg | 24% | |
| Iron | 44.8 mg | 249% | |
| Potassium | 3381 mg | 72% | |
*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.
