A good steak & kidney pie

A good steak & kidney pie

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(33 ratings)

Takes around 2¼ hours, plus chilling

More effort

Serves 6

An old favourite - a traditional steak and kidney pie, comfort food at its best.

Nutrition and extra info

Nutrition:

  • kcal831
  • fat50g
  • saturates26g
  • carbs44g
  • sugars0g
  • fibre3g
  • protein54g
  • salt1g
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Ingredients

    For the pastry

    • 250g plain flour, plus extra for rolling
    • 140g cold unsalted butter, roughly cubed
    • 1 large egg yolk
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 1 small egg whisked with 1 tbsp milk, for the egg wash
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the filling

    • 1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig's and lamb's kidneys aren't suitable as they only need short cooking
    • 1kg trimmed British top rump beef
    • 250g flat mushrooms, unpeeled but wiped with a damp cloth
    • 3 tbsp groundnut or vegetable oil
    • 100g unsalted butter
    • 1 large onion, peeled and thickly chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 50-85g plain flour, depending on how thick you like your gravy
    • 600ml off-the-boil water
    • 1 tbsp Marigold Swiss vegetable bouillon powder
    • 1 large bay leaf

    Method

    1. It's important to cook the meat a day ahead, so that you can discard any fat that has risen to the top, and so that the pastry doesn't slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour.

    2. Cut button-mushroom-sized lobes of kidney from the white central core (discarding). Cut the beef into bite-sized cubes and cut the mushrooms into chunks.

    3. Heat 1 tbsp of the oil in a large, heavy frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.

    4. Wipe out the frying pan and return it to a low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden. Transfer to a large casserole, using a slotted spoon.

    5. Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured.Return the frying pan to a mediumhigh heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.

    6. Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy. Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify – it can then be skimmed off and discarded.

    7. In the morning - return the pastry to cool room temperature, then roll it out thinly on a wellfloured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish – they should cover the flat rim and about halfway down the insides.

    8. Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish. Don’t overfill: reserve any excess gravy to serve hot with the pie.

    9. Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.

    10. Finally, an hour before serving - preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20º after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

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    Comments, questions and tips

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    francophile
    29th Oct, 2009
    4.05
    I made this pie with lambs' kidney & it was tasty. But I do not recommend the pastry - far too much butter for my taste - and I will use another pastry next time (I have used readymade and ready-rolled flaky pastry in the past, it was very good but too thin).
    melsbells
    20th Aug, 2009
    Mayb i read this receipe completely wrong but my pie did not turn out like this at all. The sauce can only resemble what i would say....baby puree..it was vile, i used veg stock, and added spoon of tom puree and dash of worcester as someone suggested and even that didnt help..it just went orange instead of a light brown colour...never again
    waltert
    12th May, 2009
    5.05
    made it for sunday lunch also my wifes birthday what a hit !!
    gembrunton
    9th May, 2009
    4.05
    I would have given this recipe 5 stars if it had been easier to follow, but it seemed to make things more difficult than necessary. I fried the kidney separately first, then threw the onions, floured steak, and mushrooms into the frying pan together with a touch of olive oil to brown them. i then put everything in the slow cooker with a glass of red wine, a splash of water and a veg stock cube. i prepared the pastry and placed that in the fridge. when the slow cooker was done i assembled the pastry over the hot filling and it all cooked very well, my boyfriend loved it. i am veggie, so didn't eat it, but it smelled very comforting!
    crocker04
    5th May, 2009
    4.05
    i have never cooked a pie before and this was really easy to do. all of the family enjoyed it. but i think next time i do it , i will use cornflour instead of flour to thicken the gravy abit more.
    luscokitty
    5th Mar, 2009
    I made this today, for lunch. It was just what we needed to pick us up on a snowy, cold, wintry day. Totally delicious.
    sphinkle98
    26th Feb, 2009
    5.05
    Well this probably sounds super sad but I was really chuffed with myself cos this was my first pie, yey me. I enjoyed making it and eating was fine too. Everyone enjoyed it.
    icelesley
    17th Feb, 2009
    5.05
    My other half was bowled over by this S & K pie. I didn't have marigold powder so used veg stock cube, and I have to admit I used ready made pastry too. But the results were perfect.
    donnadrew
    24th Sep, 2008
    5.05
    This certainly hits the spot! I added a big squirt of tomato puree, 1 tablespoon each of worcester sauce & soy sauce, & cooked on low on the stovetop for 2 hours. I then scored a sheet of ready made puff pastry into 6, & baked this on a baking sheet in the oven. I spooned the meat with it's fabulous gravy onto plates & popped the pastry on top! Served with potatoes & green beans, it was the best!
    jandrew
    24th Sep, 2008
    5.05
    Hubbies comment on this was wow!! Pastry was lovely I made my vegetarian daughter a cheese. potato and onion pastie with the leftover bits!

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