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Steak & kidney pie recipe

Steak & kidney pie recipe

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  • Meat and poultry
  • Beef
  • Beef pie
  • Steak pie
  • Steak and kidney pie

A delicious and rich steak and kidney pie. I served with Dijon mashed potato and Brussels sprouts with pancetta.

Isle of Wight, England, UK

28 people made this

IngredientsServes: 4

  • 110g lamb's kidneys
  • 1 tablespoon vegetable oil
  • 1 knob butter
  • 1 onion, chopped
  • 350g stewing steak
  • 1 tablespoon plain flour
  • 1 tablespoon dried mixed herbs
  • 1/2 pint beef stock
  • 2 field mushrooms, chopped
  • 1 teaspoon tomato puree
  • 1 splash Worcester sauce
  • 1 pinch salt
  • 2 pinches freshly ground black pepper
  • 1 packet Jus Roll® puff pastry
  • 1 egg, beaten

MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min

  1. Halve the kidneys and cut out the tubes. Rinse in cold water and then peel off the skins. Cut into small bite size pieces.
  2. Heat the oil and butter in a large pan, then fry the onions for 3-4 minutes, stirring.
  3. Fry the steak and kidneys for 2-3 minutes until it starts to brown, then stir in the flour and cook for 2 minutes. Add the herbs and stock. Stir until thickened and coming to the boil.
  4. Next, add the mushrooms and tomato purée, lower the heat and simmer. Cover and simmer for about 1 1/2 hours, until the meat is tender.
  5. Transfer into your pie dish and leave for about 5 to 10 minutes. Enough time to cool down slightly.
  6. Take your pastry and cut a slab off and lay on top off the meat. Make a small hole in the middle and brush the top with the beaten egg.
  7. Put into the oven at 200 C / 180 C Fan / Gas 6 for about 20 minutes or until the pastry is risen and golden.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (4)

so easy to make always one of my favs-20 Jul 2010

I made this earlier this week. Didn't have any mushrooms so left them out, and nobody noticed. (I will put mushrooms in it though next time.) Once everything was combined I transferred it to my slow cooker and left it all afternoon before putting it in a pie dish and adding the pastry lid. It is now on my "please make that again" list. Everyone loved it. Thank you.-10 Apr 2015

I found this recipe and used it to make my first ever pie and the results were fantastic. It's easy to do and tastes fantastic!! Even my 3 yr old will eat all of this.-30 Mar 2014

First melt some beef dripping in a large, wide-based saucepan and fry the onions in it to soften for about 5 minutes or so then turn the heat right up, add the cubes of beef and kidney and cook them to a nutty brown colour – keep stirring and turning the meat as it browns.

Now lower the heat a bit, sprinkle in the flour and stir it around to soak up the meat juices. Season well, add the Worcestershire sauce, then gradually stir in the stock and bring to simmering point.

Next pour the meat mixture into a casserole or pie dish and arrange the thickly sliced potatoes in layers all over the meat. Season the potatoes, brush them with melted butter, then cover the casserole with a lid or foil and bake in the oven for 2½ -3 hours. Before serving remove the lid and brown the potatoes under a very hot grill to get them really crisp.


1 kg chuck steak, cubed
salt and pepper
canola oil for frying

The Kidneys

400 g lamb kidney, cleaned and cubed
salt and pepper
canola oil, for frying

a splash of oil for frying
1 Tbsp (15 ml) butter
1 large onion, chopped
2 garlic cloves, finely chopped
1 Tbsp (15 ml) tomato paste
¼ C (35 g) flour
440 ml stout beer
1 C (250 ml) good quality beef stock
2 Tbsp (30 ml) fresh thyme, chopped
1 Tbsp (15 ml) fresh sage, chopped
12 baby onions, peeled
250 g portabellini mushrooms, sliced
¼ C (60 ml) Worcestershire sauce
1 Tbsp cornflour + 100 ml water, combined (if needed)
salt and pepper, to taste

1 kg potatoes, peeled and quartered
150 g butter
½ C (125 ml) full cream milk, warmed
2 egg yolks
salt and white pepper

Paul's steak and kidney pies

Bursting with chuck steak and kidney filling, this is a real pie.



Skill level

Pies, as a nation, we love them. Which is strange, because the majority of the cellophane-wrapped, mystery-ingredient filled ones that are on offer are rubbish. Take a little time to make a few pies for yourself and you’ll see just why these crispy parcels of melting meat won our hearts in the first place.


  • 50 g plain flour
  • 1 kg chuck steak, cut into 2 cm pieces
  • 1 beef or ox kidney, trimmed and cut into 2 cm pieces
  • cooking oil
  • 2 brown onion, finely diced
  • 4 garlic cloves, thinly sliced
  • 200 ml red wine
  • 500 ml (2 cups) beef stock
  • 1 tbsp thyme leaves
  • 2 bay leaves

To assemble

  • 1 egg, lightly beaten
  • 1 tbsp milk
  • 350 g shortcrust pastry
  • 350 g puff pastry
  • 2 tbsp poppy seeds

Cook's notes

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.


The day before you want to bake your pies, prepare the filling. Place the flour into a large mixing bowl and generously season with salt and pepper. Throw the beef into the flour and give everything a good toss to coat the beef.

Heat a large deep-sided, heavy-based saucepan over high heat, add a splash of cooking oil and cook the beef, in batches, for 5–10 minutes, making sure all the pieces are nicely browned. Remove the beef from the pan and set aside.

Add a little more oil to the same pan, add the kidney and cook for 5 minutes or until nicely browned, then remove and set aside with the beef.

Reduce the heat to medium, add a little more oil to the same pan and cook the onion and garlic for 5 minutes or until soft and translucent.

Add the wine and use a wooden spoon to scrape up any cooked-on bits from the base of the pan. Return the beef and kidney back to the pan, add the stock, thyme and bay leaves, bring to the boil, then reduce the heat and simmer for 2 hours or until the beef is tender and the sauce has thickened. Allow the beef cool to room temperature and then refrigerate overnight.

Preheat the oven to 180C. Lightly grease six 11 cm round or oval pie tins.

Whisk together the milk and the egg.

Cut the shortcrust pastry into 6 pieces big enough to line the tins, leaving enough for a little overhang. Push the pastry down into the tins.

Spoon the filling into the bases.

Cut the puff pastry into 6 rounds, big enough to cover the pie tins. Use a pastry brush to paint the eggwash around the rim of the pastry. Lay the puff pastry over the tins, trim off any excess of both pastries, then use a fork to push down around the rim and seal the pies. Paint the lids with the eggwash and sprinkle over the poppy seeds.

Place the pies on a baking tray and bake for 30 minutes or until the tops are golden and the bases are cooked.

Serve with good tomato sauce or chutney.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So.


Huzzah, and rejoice! Another recipe from the Winds of Winter, pulled from a previous excerpt chapter on GRRM’s site.

I admit that I was a tad nervous to make this pie. I’ve had steak and kidney pie before, and loved it, but I’ve also heard reports of kidneys being far too gamey to be enjoyable. However, I was determined to power through, so I found some really nice lamb kidneys at the ever-awesome Savenor’s, and set to work.

I couldn’t be happier with the finished pie. I had a slice for each meal of the day (it makes an amazing breakfast), and was delighted each time. Because the meats are stewed in ale, as per the quote, it’s tender, juicy, and tumbled in a rich gravy. I’ve seen versions with veggies and such mixed in, but I liked the no-nonsense mixture in this pie, which is pretty much just meat.


Steak and kidney pie is traditional pub food that has long been popular in England. When I worked in the United Kingdom back in the 1990s, I had never heard of it, much less tasted it until I stopped at a pub in the north of England called the Slaughtered Calf in the village of Melton Mowbray in Leicestershire. I was blown off the bar stool with the first forkful. After that, I made a point of trying it as often as I could during my years abroad. I now make it in the cold months when friends come over. It's warm and homey and tastes so good, you don't need much more than a tossed salad for a full meal. If you like kidneys, you will like this. If you are not sure you like kidneys, you will like them here.
Serves 4 to 6

· 2 pounds chuck steak, cut into 1-inch cubes
· Kosher salt and freshly ground black pepper
· 1 tablespoon olive oil, plus more if needed
· 1/2 pound lamb kidneys, trimmed and cut into 1-inch cubes
· 1/2 teaspoon cayenne
· 1 tablespoon unsalted butter
· 2 onions, chopped
· 3 carrots, roughly chopped
· 1 clove garlic, chopped
· 4 cremini mushrooms, thickly sliced
· 2 tablespoons all-purpose flour
· 1½ teaspoons chopped fresh thyme
· 1 teaspoon canned tomato puree
· 1 bay leaf
· 1 quart veal jus or beef or chicken stock, preferably homemade, or more if needed
· 1 teaspoon Worcestershire sauce
· 1½ sheets frozen puff pastry, thawed (about two-thirds of a 17.3-ounce package)
· 1 large egg, beaten

Generously season the beef with salt and black pepper In a large sauté pan, heat the oil over medium-high heat. When hot sear the meat, turning the cubes as they cook to insure even browning, for 2 to 3 minutes, until caramelized. Transfer the meat to a Dutch oven or similar large flame- proof casserole dish. Leave the meat drippings in the sauté pan.

Season the kidneys well with salt, black pepper, and the cayenne. Heat the pan drippings over medium heat. When hot, sear the kidneys, turning, for 4 to 6 minutes, until golden brown. Add more oil to the pan if necessary. Transfer to the Dutch oven.

In the same sauté pan melt the butter over medium-high heat and sauté the onions, carrots, and garlic for 2 to 3 minutes. Add the mushrooms and sauté for 1 to 2 minutes, until the mushrooms begin to release their liquid. Transfer the vegetables to the Dutch oven, along with as much of the pan juices as you can.

Set the Dutch oven over medium heat and stir in the flour so that it coats the ingredients. Cook for 2 to 3 minutes and then stir in the thyme, tomato puree, and bay leaf. Add the stock. There should be enough to barely cover the meat. If not, pour more stock into the pot until the meat is covered. Bring to a simmer over medium-high heat and skim any impurities that rise to the surface.

Simmer the mixture gently, partially covered, for about 1½ hours. Adjust the heat up or down to maintain the simmer and skim the surface several times during cooking. At a gentle simmer, there should be no need to add more liquid. The braising liquid will reduce and thicken somewhat and intensify in flavor.

Check the beef for tenderness if not fork-tender continue to cook for up to 30 minutes longer (The livers will be tender, no need to check them).

Stir in the Worcestershire sauce and season to taste with salt and pepper. Discard the bay leaf. Transfer the beef and kidney filling to a 9-inch pie dish and let cool slightly.

Brush the rim of the pie dish with the beaten egg. On a lightly floured surface, roll out 1/2 sheet of the puff pastry so that it is 1/4 inch thick. Cut a strip of pastry about % inch wide. Lay the strip on the rim of the pie dish, pressing it gently so that it adheres to the egg. The strip of pastry will help the top stay in place. Brush the pastry with egg.

Roll the remaining sheet of puff pastry so that is about 1/4 inch thick. It must be larger than the pie dish. If necessary, roll the remaining scraps of the 1/2 sheet of pastry into the dough to make it large enough.

Carefully drape the pastry over the filling and push down around the side to seal. Crimp the edge with the tines of a fork for a neat finish. Cut a few steam vents in the top and brush completely with the egg. Bake for 30 to 40 minutes, until the crust is golden brown and the filling is bubbling.

Steak & kidney pie recipe - Recipes

Saint James' feast was long pleasantly celebrated in rural England by the blessing of the new apple crop. The rector of the town was expected — and of course this was in the rationless seventeenth and eighteenth centuries — to distribute from his rectory "pyes" of mutton or beef to those who came to ask for them. The recipes are still at hand, and here is one high in favor in happier days.


Cut the steak into 1-1/2-inch cubes and slice the kidneys.

Melt the butter and brown the onion lightly. Add the steak and stir well until all sides are browned. Add the stock (or 3 cups boiling water with 3 bouillon cubes), cover, and allow to simmer for about one and a half hours.

Then add the kidneys and cook an additional twenty minutes. Season with Worcestershire sauce, salt, and pepper.

Place in a baking dish, cover with piecrust, making a slit for steam to escape, and bake at 450° F. for about twenty to twenty-five minutes or until crust is done.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951

Britain's Best Steak And Kidney Pie? Here's The Recipe.

In case you didn't get enough Great British stodge celebrating National Chip Week a couple of weeks back, it's now British Pie Week. We're not sure who comes up with all this week-of-the-whatever stuff or decides when conditions are just right for getting excited about chips, pies, etc, but if you're gonna have pie this week you might as well go with the presumed best.

This week also marks the 21st anniversary of the award winning steak and kidney pie recipe developed by publican Carl Smith of Mayfair pubs, the Guinea and the Windmill. His creation has thrice won the national steak pie competition organised by the Meat and Livestock Commission of Great Britain.

Smith and his co-publican wife, Pauline, are to host a pie-tastic range of events at the Windmill (6-8 Mill Street, W1S 2AZ) all this week, including a step-by-step video release of Smith making his award winning pie (Londonist has sampled the pie it is exceptionally savoury). Tickets for the in-pub screening are on sale now and cost £10. Purchase tickets and find out more about the vid and the rest of the Windmill's Pie Week happenings at

Can't make it to the pub screening? Stay tuned to for the same vid to be uploaded later this week. Until then, here's the actual steak and kidney pie recipe to peruse and even try to make at home.

Steak and Kidney Pie

This recipe makes a big pie for 12 people. Halve the amounts for a pie for six.

150g beef dripping
2kg skirt of beef
600g ox kidney
300g sliced white onion
600g field mushrooms
50g plain flour
50ml Worcester sauce
50g English mustard
25ml mushroom ketchup
2 bay leaves
1 sprig thyme
1pt Young's bitter
350ml beef stock
salt and black pepper
fresh parsley

500g self raising flour
250g shredded suet
2tbsp fresh parsley
salt and black pepper

  • Take the meat out of the fridge two hours before cooking
  • Heat the dripping in a saucepan
  • Add the onions and cook until soft but not coloured
  • Add the skirt of beef and cook until lightly coloured
  • Add the flour and turn up the heat and cook until the meat is nicely browned
  • Add the ox kidney
  • Add all of the other ingredients except the beer and stock, combine well
  • Gradually add the stock and beer
  • Simmer gently until the meat is tender
  • Mix in the fresh parsley
  • Taste the sauce and correct the seasoning if necessary. Let the pie filling cool down before covering with pastry.

Sieve the self raising flour and then add the shredded suet, parsley and seasoning. Gradually add water and combine very carefully and lightly, avoid over working the pastry. The pastry is ready when all of the mixture comes away from the side of the mixing bowl. Roll the pastry into a ball and cover in cling film and place it in the fridge for 30 minutes, allowing the pastry to relax.

Roll the pastry out to around 1cm in thickness and cover the pie mixture. Brush the pastry with beaten egg and place the pie in the oven.

The pie will normally take around 40 to 50 minutes to cook but it's best to test with a probe to ensure that it reaches 75c.

Notes about this recipe

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No-Pastry Pies

Pies are usually thought of as being enclosed in pastry, but that's not always the case when it comes to British and Irish pies. It is believed shepherd's pie was invented in the 18th century by frugal peasant housewives looking for creative ways to serve leftover meat to their families. This makes sense today with rising food prices it is no wonder shepherd's and cottage pie are enjoying something of a renaissance:

    : This traditional recipe uses beef or lamb, or a combination of beef and sausage as the base of the dish. Carrots and onions and the meat sit below a thick layer of buttery mashed potato and the whole dish is generously covered with shredded cheese and baked until the cheese bubbles and the potatoes are golden. This is a delicious lunch that requires just a side salad to be a complete meal. If you'd like a sweet addition, try the sweet potato cottage pie. : This well-known dish uses lamb and vegetables as the bottom layer of a delicious dish that is covered with mashed potatoes and cheese. The addition of lard gives the filling a lot of character and makes it really scrumptious. Replace the milk and butter for soy milk and margarine for a dairy-free option. For a lamb-free pie to serve to people with special dietary needs, use our vegetarian shepherd's pie recipe. : This fish pie is as easy and it gets. Milk-poached assorted pieces of fish are flavored with bay leaf and spices and then combined with leeks in a thick and creamy sauce. The fish is covered with creamy mashed potatoes and cheese and baked until the cheese is melted and the potatoes are golden brown. : Back bacon and Cumberland sausages make the filling of a pie that uses a souffle mixture and not mashed potatoes on top. Sweet Madeira wine and beef stock are the cooking liquids of the meats and mushrooms. A silky souffle-like egg preparation with milk and flour sits atop of the pie and bakes until raised and fluffy.


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