Steak and Kidney Pie

The traditional British favourite of beef and ox kidney in a deep, glossy gravy under puff pastry.

TIME BREAKDOWN
Prep: 30 min
Cook: 2h 45m
Total: 3 hours 15 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 800g braising steak, cubed
  • 250g ox kidney, trimmed and chopped
  • 3 tbsp plain flour, seasoned
  • 3 tbsp beef dripping or oil
  • 2 onions, chopped
  • 250g button mushrooms, halved
  • 2 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 600ml beef stock
  • 2 bay leaves
  • 320g ready-rolled puff pastry
  • 1 egg, beaten
  • Salt and black pepper to taste

Method

  1. Toss the steak and kidney in the seasoned flour. Brown in batches in the dripping in a large casserole. Set aside.

  2. Cook the onions in the same pan for 8 minutes. Add the mushrooms and cook for 5 minutes, then stir in the tomato purée.

  3. Return the meat, add the Worcestershire sauce, stock and bay leaves. Bring to the boil, cover and cook at 150°C (130°C fan) for 2 hours 15 minutes until tender.

  4. Discard the bay leaves and cool the filling fully. Spoon into a 1.5 litre pie dish.

  5. Heat the oven to 200°C (180°C fan). Cover with the pastry, seal the edges, cut a steam hole and brush with egg.

  6. Bake for 30 minutes until deep golden. Serve with boiled potatoes and cabbage.