Classic Steak and Kidney Pie

Indulge in the hearty, old-world charm of a **Classic Steak and Kidney Pie**, a timeless British recipe perfect for cozy evenings. This dish features tender beef steak and flavorful lamb kidneys, slow-cooked with onions, garlic, mushrooms, and a medley of rich flavors like Worcestershire sauce, tomato paste, and fresh thyme, all enveloped in a luscious beef stock. The filling, simmered to perfection, is then topped with buttery, golden-brown puff pastry for a satisfying crunch. With its combination of tender meat, savory gravy, and flaky crust, this iconic pie makes an irresistible comfort food meal. Serve it fresh from the oven for a hearty and nostalgic feast that's sure to impress. **Keywords**: Steak and Kidney Pie, British comfort food, hearty meat pie, classic recipe, puff pastry pie.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 500 grams beef steak
• 250 grams lamb kidneys
• 50 grams all-purpose flour
• 2 tablespoons olive oil
• 1 large onion
• 2 garlic cloves
• 500 ml beef stock
• 2 tablespoons worcestershire sauce
• 1 tablespoon tomato paste
• 150 grams mushrooms
• 1 bay leaf
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 500 grams puff pastry
• 1 egg

Directions

Step 1

Start by preparing the kidneys: trim off any fat or sinew, cut into small cubes, and soak in cold water for about 10 minutes, then rinse and drain.

Step 2

Cut the beef steak into similar-sized cubes and toss both the steak and kidneys in flour seasoned with salt and pepper.

Step 3

Heat the olive oil in a large, heavy-based saucepan over medium-high heat. Add the beef and kidneys in batches, browning them on all sides. Remove and set aside after browning.

Step 4

Reduce the heat to medium and add the chopped onion and minced garlic to the same pan. Sauté until the onion is soft and translucent, about 5 minutes.

Step 5

Stir in the mushrooms and cook for a further 3 minutes.

Step 6

Return the browned meat to the pan and stir in the beef stock, Worcestershire sauce, tomato paste, bay leaf, and thyme.

Step 7

Bring the mixture to a simmer, cover, and cook on low heat for about 1.5 hours, or until the meat is tender and the sauce has thickened. Stir occasionally.

Step 8

Preheat the oven to 200°C (400°F).

Step 9

Once the meat filling is ready, discard the bay leaf and spoon the mixture into a pie dish.

Step 10

Roll out the puff pastry on a lightly floured surface until it's about 1/4 inch thick.

Step 11

Cover the pie dish with the pastry, trimming any excess, and press down around the edges to seal.

Step 12

Beat the egg and brush it over the pastry to glaze.

Step 13

Cut a small slit in the center of the pie to allow steam to escape.

Step 14

Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed up and golden brown.

Step 15

Let the pie rest for a few minutes before serving hot.

Nutrition Facts

Serving size	(2298.0g)

Amount per serving	% Daily Value*
Calories	5533.1

Total Fat 366.2g	0%
Saturated Fat 177.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 1516.0mg	0%
Sodium 7491.3mg	0%
Total Carbohydrate 308.2g	0%
Dietary Fiber 14.9g	0%
Total Sugars 19.5g
Protein 261.4g	0%

Vitamin D 48IU	0%
Calcium 328.5mg	0%
Iron 51.3mg	0%
Potassium 4690.2mg	0%

*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.

Source of Calories

Fat: 59.1%

Protein: 18.8%

Carbs: 22.1%