Mum's steak and kidney pie
Member recipe

Mum's steak and kidney pie

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(3 ratings)

Member recipe by


Serves 4

A really delicious and foolproof steak and kidney pie!

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  • 1 large onion, diced
  • Approx. 2lb (907g) stewing or braising steak, cut into rough 1 inch cubes
  • 3-4 kidneys (lambs or pigs), diced without cores (ask your butcher to do this if possible)
  • 3 beef stock cubes
  • 6-8 tsp beef gravy granules
  • 500g packet ready made pastry (we like Jus-Rol)
  • a little milk or water


    1. Preheat oven to 190c/fan 170c/gas 5. Put onion, steak and kidneys into a large casserole dish. Pour over boiling water until meat is completely covered (this will seal the meat). Crumble the stock cubes into the dish and stir well. Place in the pre-heated oven for 2 hours.
    2. 20 minutes before the end of the two hours, remove the dish from the oven and sprinkle the gravy granules into the mixture, until the mixture is thickened to your liking. Stir, then return to oven for the final 20 minutes.
    3. While the meat is finishing, cut the block of pastry in half. Take the first half, and roll out on a floured surface to about 5mm (this can be adapted to your liking, but make sure there is enough to line your pie dish with some excess). Using a 9-inch pie dish, line the bottom with the pastry, making sure there are no gaps between the tin and pastry, and the pastry is pressed firmly against the sides of the tin. Take the second half of the pastry, and roll out on your floured surface, to roughly the same thickness, ensuring it will cover the top of the pie with some excess.
    4. Remove the meat from the oven, and use a slotted spoon to transfer all the meat to the pie. Add leftover gravy, you can use however much you like but be careful not to use too much as it will boil. Dampen the crust of the pastry with milk or water, then place the lid on top, pressing firmly all round the edges to seal. Trim off the excess pastry, using a sharp knife or kitchen scissors. if you like, you can take a fork, and, using the back, make a pattern round the edge of the pie- as well as being decorative, this will help seal it.
    5. Place the pie in the still-hot oven for 20 minutes, or until golden brown. If you like, you can strain any remaining gravy and serve it with the pie.

Comments, questions and tips

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24th Jun, 2014
Love this recipe so so easy. Wasn't quite sure how to make a steak and kidney pie but with this recipe it is certainly fool proof.
10th May, 2009
I wasn't at all sure about this recipe, but it worked really well, as good as any steak and kidney pie I've ever tasted! Followed advice from another contributor, and after making the stew took a ready rolled pack of puff pastry, scored it into 6 portions and baked it separately on a baking tray, then dished up the steak and kidney and topped it with a portion of pastry - so easy - I've now made other pies this way too. It takes pie making into another (much easier!) league.
26th Mar, 2009
Easy Peasy Recipe Tasted Gorgeous, it has become a regular recipe in our house Thank You
30th Nov, 2008
Simple and amazing, just like my mum makes it!
19th Aug, 2018
Do you place this in the oven with a lid on?
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