Steak Kidney Pie the Way My Mother Made It
Transport yourself to the heart of comforting, old-fashioned British cuisine with "Steak Kidney Pie the Way My Mother Made It." This hearty classic is packed with tender beef chuck steak and lamb kidney, simmered to perfection in a rich, flavorful gravy infused with Worcestershire sauce, fresh thyme, and a hint of garlic. A scattering of sweet peas adds vibrancy to the filling, which is encased in buttery, golden shortcrust pastry. The recipe combines time-honored techniques, like slow simmering for melt-in-your-mouth texture, with accessible ingredients, making it a must-try for both nostalgic cooks and adventurous foodies. Perfect for Sunday dinners or family gatherings, this pie is as warm and satisfying as a home-cooked hug, straight from your mother’s kitchen.
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Recipe Information
Ingredients
- 500 grams beef chuck steak, diced
- 200 grams lamb kidney, trimmed, diced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 500 milliliters beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 150 grams frozen peas
- 500 grams shortcrust pastry (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
In a large bowl, toss the diced beef chuck steak and lamb kidney with the flour, salt, and pepper until evenly coated.
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the coated meat in batches until browned on all sides, then transfer to a plate and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Cook until softened and translucent, about 5-7 minutes, then stir in the minced garlic and cook for an additional minute.
Return the browned meat to the skillet. Pour in the beef stock and add the Worcestershire sauce, thyme, and bay leaf. Stir well and bring the mixture to a gentle simmer.
Lower the heat, cover the skillet, and let the filling cook for about 1.5 hours, or until the meat is tender and the sauce has thickened. Stir occasionally and add a splash of stock or water if needed to prevent drying out.
Remove the bay leaf, stir in the frozen peas, and let the filling cool slightly while you prepare the pastry.
Roll out half of the shortcrust pastry on a floured surface and use it to line the bottom of a greased 9-inch pie dish. Trim any excess pastry hanging over the edges.
Spoon the cooled steak and kidney mixture into the prepared pie dish, spreading it out evenly.
Roll out the remaining pastry and place it on top of the filling to form the pie lid. Press the edges firmly to seal, and trim away any excess. Use a fork or your fingers to crimp the edges for decoration.
Cut a few small slits in the top of the pie to allow steam to escape, and brush the surface with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Allow the pie to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
4065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.1 g | 340% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1460 mg | 487% | |
| Sodium | 6656 mg | 289% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 26.8 g | ||
| Protein | 175.8 g | 352% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 335 mg | 26% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 3184 mg | 68% | |
*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.
