Steak and Kidney Pie V
Dive into the rich, comforting flavors of Steak and Kidney Pie V, a classic British dish that’s perfect for a hearty, satisfying meal. This recipe combines tender chunks of beef steak and kidneys, slow-cooked in a luscious, savory gravy infused with Worcestershire sauce, fresh thyme, and aromatic garlic. Encased in a flaky, golden puff pastry crust, this pie is both rustic and indulgent. Perfect for family dinners or a comforting Sunday meal, it’s easy to make yet impressively delicious. Serve it straight from the oven with creamy mashed potatoes or seasonal vegetables for an authentic pub-inspired feast. With its tender filling and buttery crust, this steak and kidney pie is a timeless crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams beef steak (chuck or stewing beef), diced
- 250 grams kidneys (lamb or ox), cleaned and diced
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic cloves, minced
- 500 milliliters beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet puff pastry, thawed if frozen
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
In a large bowl, toss the diced beef and kidney pieces with flour until evenly coated.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef and kidney pieces in batches until browned. Remove and set aside.
In the same skillet, reduce the heat to medium and sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Return the seared meat to the skillet. Stir in the beef stock, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Bring to a simmer.
Reduce the heat, cover, and let the mixture simmer gently for 1 hour, or until the meat is tender and the sauce has thickened.
Remove the bay leaf and transfer the filling to an oven-safe pie dish. Let it cool slightly.
Roll out the puff pastry sheet on a lightly floured surface. Lay it over the pie dish, trimming any excess pastry around the edges.
Use a fork or your fingers to crimp the edges of the pastry, sealing it to the dish. Cut small slits in the center of the pastry to allow steam to escape.
Brush the puff pastry with beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and allow the pie to cool slightly before serving. Enjoy your Steak and Kidney Pie V warm as a satisfying meal!
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.8 g | 313% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1474 mg | 491% | |
| Sodium | 6259 mg | 272% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 11.5 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 233 mg | 18% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 2927 mg | 62% | |
*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.
