Steak and kidney pie recipe
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- Steak and kidney pie
An all-time classic steak and kidney pie, richly flavoured with brown ale, Worcestershire suace, mushrooms and a touch of thyme. If you want a shortcut, use shop-bought pastry instead.
Gloucestershire, England, UK
52 people made this
- 200g (7 oz) plain flour
- salt and pepper
- 700g (1 1/2 lb) braising steak, trimmed and cubed
- 175g (6 oz) ox kidney, cored and chopped
- 100g (4 oz) butter
- 1 to 2 garlic cloves, crushed
- 1 onion, chopped
- 100g (4 oz) mushrooms, sliced
- 150ml (1/4 pt) beef stock
- 150ml (1/4 pt) brown ale
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato puree
- fresh milk, to glaze
MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min
- Season 25 g (1 oz) of the flour, then toss the steak and kidney in the flour, shaking off any excess.
- Melt 25g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes, until lightly browned.
- Stir in the stock, ale, bay leaf, thyme, Worcester sauce and tomato puree. Cover and simmer gently for about 1 1/4 hours. Spoon the mixture into a 1.7 litre pie dish.
- Put the remaining flour and a pinch of salt into a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 60ml cold water and mix to form a dough.
- Roll out on a lightly floured work surface to 5cm (2 in) wider than the pie dish. Cut a 2.5cm (1 in) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Brush with milk.
- Bake at 200 C / Gas 6 for 30 to 45 minutes, or till pastry is a deep golden brown.
Reviews & ratingsAverage global rating:(9)
Reviews in English (9)
made and had for my tea tonight it definitely gets the thumbs up from me. It was so rich and creamy and full of flavours-25 May 2013
this recipe was amazing.-31 Dec 2009
It wasn't my favorite, but it wasn't inedible either. It seemed a bit bitter. I diced and sauted a couple rashers of bacon and added it to the pot; it changed the taste quite a bit and we were able to eat it and enjoy it. All in all, If I make it again, I'll try a lighter ale. I can always fix it with bacon again-28 Mar 2017
Steak & kidney pie
This is a classic, an absolute must for your personal cooking repertoire. Widely known as a delicious and heart-warming meal, there are many recipes available. Here’s one that never fails.Photo: Elmarie Knapton
To make a steak and kidney pie, you will need:
For the shortcrust pastry:
For the dark and fragrant interior:
- 900g chuck
- 250g lamb kidneys
- 240ml beef or chicken stock
- 5 sprigs fresh thyme
- 1 onion
- 30g plain flour
- 3 cloves of garlic
- 30ml extra virgin olive oil
- 15g brown sugar
Shortcrust pastry is both simple and difficult at the same time. The secret is that the ingredients and the working surface should be chilled. Using iced water, a cold egg and hard butter straight from the fridge will help, as will handling the ingredients as little as possible.
Begin by sifting the dry ingredients into a mixing bowl. Then dice the hard butter and add it to the mixing bowl. Mix just long enough with a mixer so that it has the texture of bread crumbs. Separate an egg and drop the chilled yolk and the iced water into the mixing bowl. Briefly combine the ingredients with the mixer. Turn the dough out onto a work surface and roll it into a large ball. Wrap this in cling film and refrigerate immediately for an hour.
Clean the kidneys by discarding the thin outer membrane and the inner fatty core. Cut every kidney into six pieces, then dice the steak into 15mm cubes. Crush, peel and mince the garlic. Peel and thinly slice the onion. Bring the extra virgin olive oil to medium heat in a heavy-bottomed frying pan. Sauté the garlic and onion until soft, then remove them with a slotted spoon and reserve for later.
Brown the kidney and steak cubes in the same hot olive oil. Stir in the 30g of flour, add the cooked onion and garlic mix, then pour in the beef or chicken stock and add the brown sugar and thyme. If using fresh thyme, tie the sprigs together with cotton before use, otherwise sprinkle in a tablespoon of the dried stuff as a substitute. Bring the contents of the pan to a rolling boil, then immediately lower the heat and fit the lid. Let the contents simmer until the meat is tender.
This should take 90 minutes or so. Try to avoid over-cooking, as this will make the kidneys shrink. Remove the lid for the last 10 minutes and stir vigorously from time to time. The sauce should be thick, but if the meat combination looks too dry, a little bit of water should do the trick. Cover and cool.
Roll out the pastry. Pour the cooked meat mixture into a pie dish. Place an egg cup in the middle for structural support of the pastry. Arrange a layer of shortcrust pastry over the entire contents, sticking it to the edges of the pie dish with a little added water.
Mix the yolk of the second egg with the milk and paint this over the raw pastry as a glaze. Cut a couple of holes in the pastry for steam to escape and bake it in a preheated oven at 200°C for half an hour.
How to Prepare Perfect Steak and kidney pie
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We hope you got insight from reading it, now let’s go back to steak and kidney pie recipe. You can cook steak and kidney pie using 12 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Steak and kidney pie:
- Use of onion.
- Provide of beef.
- Take of lambs kidneys.
- Provide of garlic.
- Get of mushrooms.
- You need of salt.
- Get of pepper.
- Provide of pre made shortcrust pastry.
- You need of plain flour.
- Get of brown ale or stout.
- Prepare of rice bran oil.
- Provide of beaten egg.
Steps to make Steak and kidney pie:
- Chop the beef into cubes and cut the white parts out of the kidneys..
- Chop the onions and garlic..
- Brown the beef in a very hot pan a few at a time and put in a large pan. (if you do too much at the same time they will boil in their own juices and not brown).
- Fry the onion and garlic in a little oil until they start to brown..
- Add the beef and the beer and bring to the boil. Add salt and pepper..
- Add the mushrooms and simmer with the lid on on a low heat for an hour. Just before the end of cooking add the kidneys then after a couple of minutes mix the flour with cold water and stir in to thicken. Use more flour for a thicker filling..
- Line a deep pie dish or Dutch oven with paper (I use the paper that comes with the pastry) then line with pastry. Pour in the beef filling..
- Cover with more pastry, brush with beaten egg and bake in a moderate oven until golden brown.
- Serve with mashed potatoes and vegetables..
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Steak and Kidney Pie
&ldquo Nothing can compare with my mother's steak and kidney pie,&rdquo says James Whelan in the introduction to this recipe in his book, An Irish Butcher Shop. &ldquoI still use the same recipe with just a small tweak where she would have used lard or dripping to cook the meat, I use olive oil.
As an all-round favourite, steak and kidney pie ticks all the boxes. It's a very satisfying dish that also freezes well for a delicious midweek treat without any fuss.&rdquo
2 sheep's kidneys, washed, skinned, halved, core removed, cut into 1.25 cm/
1/2 inch cubes
500 g/1 lb stewing steak (blade, flank, skirt or round), cut into 2.5 cm/
1 inch cubes
3 tablespoons plain flour
1 teaspoon salt
freshly ground black pepper
2 tablespoons olive oil
1/2 cup water
2 tablespoons parsley, finely chopped
1 quantity flaky pastry (see below)
1 egg, beaten
Preheat the oven to 220°C/425°F/gas mark 7.
Put the flour and seasonings into a plastic bag and add the steak and kidney pieces, shaking to cover well.
Heat the oil in a heavy pan and brown the meat, stirring constantly for about 5 minutes. Add the water, cover tightly and simmer for at least one hour or until well cooked. Cool and stir in the parsley,
Roll out the pastry until it is slightly larger than the lid of the pie dish. Cut a strip about 2.5 cm/1 inch wide and place it around the dampened rim of the dish. Brush with cold water and spoon the steak and kidney mixture into the dish, then
cover with the remaining pastry, pressing into the pastry rim to seal.
With thumb or knife end press a pattern around the edge of the pie and glaze with the egg, making a hole in the middle to allow the steam to escape. Bake in a hot oven for 20 minutes (220°C/425°F/gas mark 7), then lower the heat to moderate (180°C/350°F/gas mark 4) and cook for a further 30 minutes, or until the pastry is golden.
Of course the pie should be served with lashings of mashed potato or sometimes champ, where scallions are finely chopped and cooked in a little milk and then mixed through the creamy spuds. (A recipe for champ is given in the book.)
&ldquoThis is the key to a superb steak and kidney pie, apart from the excellent quality of meat, of course!&rdquo
350 g/12 oz plain flour
pinch of salt
225 g/8 oz cold butter
1 teaspoon lemon juice
cold water to mix
Sift the flour and salt into a bowl.
Divide the butter into 4 parts and rub one portion into the flour with your fingertips.
Add lemon juice and enough cold water to make a soft dough. Roll out the dough to a rectangle.
Mark the pastry dough into thirds lightly with a knife.
Cut one portion of the butter into little bits, and sprinkle it over two-thirds of the pastry. Sprinkle a little flour over the dough and fold a third over the middle third, and then the other third on top of that.
Press the edges together and roll out again into a rectangle, and repeat with the butter portion cut into little bits and sprinkled on to the dough, which is then folded in on the centre.
Repeat again, cover with clingfilm and refrigerate for at least 30 minutes. Use as required,
Steak and kidney pie
If you're after comfort food, you can't go past this recipe for a rich, rib-sticking pie, with the classic combination of beef and kidney for the filling. Serve it with mashed potato, if you like, but you won't have room for dessert!
450 g ox or pig kidney, cut into ¾ -inch pieces
600 ml milk
25 g flour
1 tsp freshly ground black pepper
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp celery salt
900 g lean beef, chuck or topside, cut into 1-inch cubes
50 g unsalted butter
1 tbsp olive oil
2 onions, peeled and diced
1 tsp fresh, soft thyme leaves, chopped
300 ml red wine
450 ml beef stock
2 bay leaves
250 g puff pastry, home-made or shop bought
1 egg, beaten for egg wash
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak the kidneys in the milk for 30 minutes.
Remove the kidneys from the milk and cut away any fat or sinew. Place the flour, peppers and salts in a bag and shake to combine. Add the beef pieces a few at a time and shake the bag to coat with flour.
In a casserole dish heat the butter and olive oil over a medium heat and fry the onion and thyme leaves until soft but without colour. Add the meat and brown all over. Pour in the wine and scrape the crusty bits from the bottom of the pan. Stir in the stock and add the bay leaves.
Bring to the boil, then reduce to a simmer, cover and cook for about 1½ hours or until the beef is tender. Season to taste with salt and pepper. Transfer to a pie dish or cool the meat quickly, cover and refrigerate until required.
Pre-heat the oven to 200ºC/400ºF/Gas mark 6.
Roll out the pastry and cover the meat in the pie dish with it, pressing down well to seal at the edges. Cut off any excess pastry and use it for trimming the pie. Make 3 slashes on the top to allow steam to escape during cooking. Brush with the egg wash and bake for 30-35 minutes or until the pastry is golden and thoroughly cooked.
Keto Steak and Kidney Pie
I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links, which may earn me a small commission if used to make a purchase. Read the full disclosure here.
My latest attempt at cooking offal was inspired by this recipe from The Paleo Mom. I went with her suggestion to use lamb kidneys, and I’m glad I did because their flavor was mild.
Kidneys are rich in iron, vitamin C, selenium, and vitamin B-12. They also contain significant amounts of other B vitamins, vitamin A, phosphorus zinc, and copper. Below are two sets of nutrition facts for lamb kidney, one is the familiar nutrition facts label and the other shows more micronutrients than are usually shown on labels. Note that the Omega-6:Omega-3 ratio is only 1.1 :1! (For reference, ratios from 1:1 to 4:1 are considered healthy, and many Americans consume unhealthy ratios close to 20:1.)
- lamb kidneys nutrition facts
- lamb kidneys nutrition facts with micronutrients
What does kidney taste like?
All organ meats have their own wonderful, unique flavor. Kidney in general has a very rich flavor that will remind you of liver, yet to me has a somewhat nutty, very earthy flavor. The texture is like that of cooked mushroom.
As with other offal, beef has the strongest flavor compared to lamb or pork. Beef kidneys are the only type you should use in a steak and kidney pie as they benefit from the long cooking time. Lamb kidney is much more tender and tastes wonderful sauteed or pan-fried.
Also, proper cleaning is important. You want to be sure to remove all of the white from the inside. Slice it in half lengthwise and then cut away the white interior so that you only cook the deep red "fleshy" part.
Cut it into very small pieces to hide it better in the pie and you may not even notice that you are eating it.
Steak and kidney pie recipe - Recipes
2 cups (300 g) cake flour
1 T (15 ml) baking powder
1 t (5 ml) Ina Paarman’s Meat Spice
125 g minced suet
2⁄3 cup (180 ml) ice cold water
Steak and kidney filling
3 T (45 ml) canola oil
1 T (15 ml) butter
1,5 kg boneless beef brisket, trimmed of excess fat and cut into cubes
6 lamb kidneys, cleaned and cubed
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
2 onions, chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
200 g mushrooms, sliced
1½ cups (375 ml) water
4 t (20 ml) Ina Paarman’s Beef Flavour Stock Powder or 2 x 25 g Ina Paarman’s Liquid Beef Stock
4 anchovy fillets, mashed
2 t (10 ml) Worcester sauce
½ cup (125 ml) red wine
1 T (15 ml) red wine vinegar
Ina Paarman’s Garlic Pepper Seasoning to taste
Pastry for a steamed pudding
Sift the dry ingredients together. Cut or rub the suet into the flour until the pieces are the size of small peas. Cover and refrigerate for at least 30 minutes. Add enough ice cold water to form a soft but manageable dough. Shape dough into a flat disk. Cover and leave in the fridge until the filling is ready.
Steak and kidney filling
Lightly brown half of the meat in the oil and butter. (It is not necessary to brown all the meat.) Add the browned meat to the other half of the raw meat and kidneys. Season everything with Seasoned Sea Salt.
Add the onions, pre-seasoned with Green Onion Seasoning, to the remaining oil in the saucepan and cook until lightly browned. Add sliced mushrooms, stir-fry for 2 minutes, then add water, Beef Stock, anchovy, Worcester sauce and red wine. Bring to a fast boil. Return the meat to the saucepan. Bring to a slow boil.
You can now transfer the mixture to the slow cooker and cook it for 4 – 5 hours on ‘auto’ or you can simmer it, very slowly, on top of the stove – but on the stove top you will have to keep an eye out to prevent the liquid from boiling away. When the meat is very tender leave it to cool down completely.
To assemble the steamed pudding
Butter a heat resistant bowl (the bowl must be able to hold 1½ litres of water). Keep one quarter of the pastry on one side to cover the top of the pie. Roll out the remaining pastry and line the bowl with it – leave a slight overhang all round.
Spoon the cold filling into the pastry. Roll out the remaining piece of pastry and put a ‘lid’ on the pie. Dampen the edges, where they meet, with a little water and crimp them with a fork. Trim the overhang by running a knife around the outside edge of the bowl. Box pleat a length of baking paper and tie it over and around the bowl. First with a rubber band and then with string.
Half fill a large, deep saucepan with boiling water. Lower the bowl into the water. Cover with a lid, wait for the water to come back to the boil and then turn it down to a gentle boil. Cook the steak and kidney pudding for 1½ to 2 hours. Tie a large napkin around the bowl in the traditional style for serving at the table. Serve with buttered green vegetables and a salad.
Variation: oven baked steak & kidney pie
Adjust the oven rack one slot below the middle shelf. Preheat the oven to 190°C. Dish the cooked steak and kidney filling into an ovenproof dish. Leave to cool. Cover the dish with Sour Cream Pastry or bought flaky pastry. Brush with beaten egg. Bake for 35 – 40 minutes.
The Cottage Smallholder
One great thing about autumn and winter is savouring a really good steak and kidney pie. Another is that we have streamlined our weekday cooking but still eat well. We both love good food even our mid-week meals of sausage and mash consist of Newmarket sausages (superb!) with creamy mashed potato and heaps of vegetables fresh from the garden.
Neither of us wants to spent hours making supper during the working week. Even those minute meals’ seem to take us at least an hour. Eventually we twigged that we could avoid kitchen temper tantrums if we cooked dishes in advance and in bulk at weekends. We could share the work and treble the output.
Generally we adapt recipes, trying to improve on our favourites. Working together meant that that quality of our cooking has perked up as we share ideas and tinker with ingredients in our attempts to make a dish sing.
We cook for eight and freeze in smaller portions. We grab a meal from the freezer in the morning and it is ready to be heated through when we return for supper.
It took a bit of practice to get this working well. We now try to have a minimum of four choices on our menu, with a large enough range to guarantee that one will always appeal each day. It’s wise to try out a recipe first before bulk cooking. We had a mediocre coq au vin knocking about in our freezer for over a year before we had the heart to throw it out. Our freezer contains dishes based on lamb, beef, chicken, pork and our basic pasta sauce. By supplementing these with quick suppers of sausages, chops or fish we have created a backbone menu of hearty, fast, weekday treats without tears.
Our favourite supper is the steak and kidney pie below. It is fined tuned every couple of months. Let the filling for this dish slow cook for hours (or overnight) so that the full flavours can develop. Freeze it it portions and when the time comes all you have to do is pop on the pastry top.
* We now have a recipe specifically designed for the slow cooker – you can read it here
Slow cooked Steak and Kidney Pie (8-10 portions)
- 1kg shin of beef (ask your butcher to dice this roughly for you)
- 1 ox kidney (available from a good butcher. I’ve also seen it at Waitrose. It has a much better flavour than lamb or pig and is easier to prepare)
- 6 carrots, skinned, trimmed and cut into 3 cm lengths
- 2 medium onions, chopped reasonably finely
- 4-6 Portobellini mushrooms (or Portabello) Chopped into 1 cm cubes
- I pt/500ml of homemade brown stock (beef stock cube will do at a pinch)
- Handful of thyme sprigs (8-10)
- 1 tsp balsamic vinegar
- ½ handful of porcini mushrooms (secret ingredient). Soaked in boiling water to cover and chopped (1 cm) when cool enough to handle (retain the juice)
- 2 tbsp of potato flour (for thickening at the end – another secret ingredient)
- 4 tbsp cooking oil (we use olive oil)
- 4 tbsp of plain flour
- Slug of Lea and Perrins Sauce (a dessertspoonful to be exact)
- 2 tbsp of mushroom ketchup
- 10 juniper berries
- 10 black peppercorns
- Salt and ground black pepper to taste
Pie crust for two:
For the filling:
- Remove the white core (our dogs love this bit) from the kidney and chop into ½”/ 2 cm cubes.
- Cut the fat from the beef but leave the gristle in. Slow cooking will break down the gristle completely and form the basis of the rich sauce.
- Toss the beef and kidneys in the flour to coat
- Heat 2 tbsp of oil in a large saucepan in a large heavy based saucepan or casserole (with a lid) and in batches, quickly brown the meat well over a medium heat. Stir every now and then so the meat doesn’t stick. Set aside when browned in a warm place.
- Add the remaining 2 tbsp of oil to the saucepan and add the onions. Stir well to insure that they are all covered with the oil. Cook over a low heat for five minutes, covered.
- Add the carrots. Stir to cover with the juices and leave for two minutes.
- Add the meat and the stock. Stir well and increase to heat to medium.
- Bring to simmering point and add the balsamic, thyme, and porcini mushrooms and their juice. Add a good dash of Lea and Perrins and 2 tbsp of mushroom ketchup. Add the juniper berries and peppercrons. Stir well.
- Turn down the heat to the barest minimum (you should still see tiny bursts of bubbles surfacing, occasionally). Put on the lid (with foil underneath if it’s not tight fitting) and leave for at least eight hours. (We leave this to cook overnight. If you do this double check that the simmer is really gentle before leaving it all night).
- Towards the end of the cooking time add the portobellini mushrooms and simmer gently for 20 minutes (we do this the next day).
- Whilst the mushrooms are cooking add a little of the gravy (liquid from the saucepan or pot) to the potato flour to make a wet paste (no lumps) and stir it into the stew
- Check for seasoning and adjust if necessary.
- When cool, use a ladle and pour into square plastic containers to freeze (they stack better in the freezer) . When they are frozen, transfer the contents to freezer bags.
For the top:
We cheat here, and buy a pack of ready-rolled puff pastry. It works so much better than shortcrust, soaking up the sauce on the plate.
Bonfire night recipe
Whizz the remaining liquid with a stick blender for a wonderful gravy. These pies would be perfect for Bonfire Night parties and also super eaten cold at a wintery picnic… or is that just me being “common” as I couldn’t be bothered to heat mine up the next day?! Yep, cold beef pie, they were so good they tasted good cold.