The Classic Steak and Kidney Pie
Indulge in the comforting, hearty goodness of The Classic Steak and Kidney Pie—a time-honored British favorite that's perfect for satisfying your appetite. Boasting tender beef steak and earthy lamb or ox kidney, this savory pie is slow-cooked in a rich, flavorful gravy infused with Worcestershire sauce, fresh thyme, and mushrooms for a delectable depth of taste. Topped with a buttery, golden puff pastry crust, every bite delivers a delightful contrast of flaky texture and creamy filling. Ideal for cozy family dinners or gatherings, this steak and kidney pie recipe is a timeless dish that's as soul-warming as it is delicious. Prepare to impress your loved ones with this quintessential comfort food!
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Recipe Information
Ingredients
- 500 grams beef steak, diced
- 250 grams lamb or ox kidney, cleaned and diced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 500 milliliters beef stock
- 1 tablespoon worcestershire sauce
- 100 grams mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1 sheet puff pastry sheet
- 1 large egg, beaten
Instructions
In a bowl, toss the diced beef steak and kidney with flour, salt, and black pepper until evenly coated.
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Brown the meat in batches to avoid overcrowding, then transfer it to a plate and set aside.
In the same skillet, lower the heat to medium and add the chopped onion. Cook for 5 minutes until softened, stirring occasionally.
Add the mushrooms and thyme to the skillet, cooking for another 3 minutes until the mushrooms release their liquid.
Return the browned meat to the skillet. Pour in the beef stock and Worcestershire sauce, stirring to combine. Bring to a gentle simmer.
Cover the skillet with a lid and reduce the heat to low. Let the mixture simmer for 1.5 hours, or until the meat is tender and the sauce has thickened. Stir occasionally and adjust seasoning if needed.
Preheat your oven to 200°C (400°F). Transfer the meat filling into a pie dish and let it cool slightly.
Roll out the puff pastry sheet to cover the pie dish. Place it over the filling, trimming any excess pastry around the edges. Press down the edges to seal.
Cut a small slit in the center of the puff pastry to allow steam to escape while baking.
Brush the top of the pastry with the beaten egg for a shiny, golden finish.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Remove the pie from the oven and let it rest for 5 minutes before serving. Enjoy your classic steak and kidney pie!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 735 mg | 16% | |
*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.
