Steak and Kidney Pie Iii

Indulge in the comforting flavors of classic British cuisine with Steak and Kidney Pie III, a hearty dish that's perfect for cozy evenings. This traditional recipe combines tender chunks of beef steak and lamb kidney, simmered slowly in a rich beef stock infused with the bold flavors of Worcestershire sauce, thyme, and bay leaf. Encased in buttery, flaky shortcrust pastry, this pie is finished with a golden glaze to deliver a visually stunning and savory masterpiece. Perfectly seasoned and baked to perfection, this filling meal pairs wonderfully with creamy mashed potatoes or steamed vegetables. Whether you're a fan of traditional comfort food or seeking a taste of the UK, Steak and Kidney Pie III is the ultimate crowd-pleaser! Keywords: steak and kidney pie, traditional British pie, hearty meat pie, shortcrust pastry.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 500 g beef steak, diced
• 200 g lamb kidney, diced
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 large onion, finely chopped
• 500 ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 whole bay leaf
• 0.5 tsp salt
• 0.5 tsp black pepper, freshly ground
• 500 g shortcrust pastry
• 1 large egg, beaten
• 2 tbsp water

Directions

Step 1

Heat the vegetable oil and butter in a large, heavy-bottomed skillet or saucepan over medium heat.

Step 2

Toss the diced beef steak and lamb kidney in the flour, ensuring all pieces are evenly coated.

Step 3

Add the floured meat to the pan and brown the pieces on all sides. Remove them from the pan and set aside.

Step 4

In the same pan, sauté the chopped onion until soft and translucent, about 5 minutes.

Step 5

Return the browned meat to the pan, then pour in the beef stock.

Step 6

Add Worcestershire sauce, thyme, bay leaf, salt, and black pepper, and stir to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook gently for 1.5 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Remove the bay leaf and let the filling cool slightly.

Step 8

Preheat your oven to 200°C (400°F).

Step 9

Roll out two-thirds of the shortcrust pastry on a floured surface to line a 20 cm (8-inch) pie dish.

Step 10

Spoon the cooled meat and gravy mixture into the prepared pie dish.

Step 11

Roll out the remaining pastry to create the pie lid. Brush the edges of the bottom pastry with water, then place the lid on top and press the edges to seal.

Step 12

Trim any excess pastry and crimp the edges for a decorative finish. Cut a small slit in the center of the lid to allow steam to escape.

Step 13

Brush the top of the pie with the beaten egg to create a golden glaze.

Step 14

Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.

Step 15

Remove from the oven and let the pie rest for a few minutes before serving.

Nutrition Facts

Serving size	(2029.0g)

Amount per serving	% Daily Value*
Calories	4114.4

Total Fat 262.6g	0%
Saturated Fat 111.0g	0%
Polyunsaturated Fat 17.6g
Cholesterol 1274.8mg	0%
Sodium 5614.0mg	0%
Total Carbohydrate 281.0g	0%
Dietary Fiber 13.6g	0%
Total Sugars 13.2g
Protein 171.4g	0%

Vitamin D 44.5IU	0%
Calcium 296.3mg	0%
Iron 33.6mg	0%
Potassium 2793.5mg	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: 56.6%

Protein: 16.4%

Carbs: 26.9%