Steak and Kidney Pie Iii
Indulge in the comforting flavors of classic British cuisine with Steak and Kidney Pie III, a hearty dish that's perfect for cozy evenings. This traditional recipe combines tender chunks of beef steak and lamb kidney, simmered slowly in a rich beef stock infused with the bold flavors of Worcestershire sauce, thyme, and bay leaf. Encased in buttery, flaky shortcrust pastry, this pie is finished with a golden glaze to deliver a visually stunning and savory masterpiece. Perfectly seasoned and baked to perfection, this filling meal pairs wonderfully with creamy mashed potatoes or steamed vegetables. Whether you're a fan of traditional comfort food or seeking a taste of the UK, Steak and Kidney Pie III is the ultimate crowd-pleaser! Keywords: steak and kidney pie, traditional British pie, hearty meat pie, shortcrust pastry.
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Recipe Information
Ingredients
- 500 g beef steak, diced
- 200 g lamb kidney, diced
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 2 tbsp butter
- 1 large onion, finely chopped
- 500 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- 1 whole bay leaf
- 0.5 tsp salt
- 0.5 tsp black pepper, freshly ground
- 500 g shortcrust pastry
- 1 large egg, beaten
- 2 tbsp water
Instructions
Heat the vegetable oil and butter in a large, heavy-bottomed skillet or saucepan over medium heat.
Toss the diced beef steak and lamb kidney in the flour, ensuring all pieces are evenly coated.
Add the floured meat to the pan and brown the pieces on all sides. Remove them from the pan and set aside.
In the same pan, sauté the chopped onion until soft and translucent, about 5 minutes.
Return the browned meat to the pan, then pour in the beef stock.
Add Worcestershire sauce, thyme, bay leaf, salt, and black pepper, and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook gently for 1.5 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Remove the bay leaf and let the filling cool slightly.
Preheat your oven to 200°C (400°F).
Roll out two-thirds of the shortcrust pastry on a floured surface to line a 20 cm (8-inch) pie dish.
Spoon the cooled meat and gravy mixture into the prepared pie dish.
Roll out the remaining pastry to create the pie lid. Brush the edges of the bottom pastry with water, then place the lid on top and press the edges to seal.
Trim any excess pastry and crimp the edges for a decorative finish. Cut a small slit in the center of the lid to allow steam to escape.
Brush the top of the pie with the beaten egg to create a golden glaze.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
Remove from the oven and let the pie rest for a few minutes before serving.
Nutrition Facts
Calories |
4114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.6 g | 337% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 5614 mg | 244% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 13.2 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 296 mg | 23% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 2794 mg | 59% | |
*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.
