British · Main · Medium
Steak and Kidney Pie
Tender beef and rich kidney simmered in dark ale gravy under a flaky golden lid. Deep, savory, and gloriously old-fashioned.
The whole recipe in 60 seconds
Steak and Kidney Pie, in 5 ideas
- Browning in batches builds the deep flavor the gravy depends on
- Low and slow cooking turns tough braising steak completely tender
- Cooling the filling before the pastry lid stops a soggy bottom
- A steam hole lets moisture escape so the crust stays crisp
- Ale adds a malty depth that stock alone cannot match
What you need
Ingredients
- 800g braising steak, cut into 3cm chunks
- 250g ox kidney, trimmed and cut into 2cm pieces
- 3 tbsp plain flour, seasoned with salt and pepper
- 2 tbsp vegetable oil
- 2 onions, roughly chopped
- 300ml brown ale or stout
- 400ml hot beef stock
- 1 tbsp tomato puree
- 2 bay leaves
- 400g puff pastry
- 1 egg, beaten
How to make it
Directions
- Toss the steak and kidney in the seasoned flour, shaking off the excess.
- Heat the oil in a large ovenproof pot and brown the meat in batches until well colored on all sides. Set aside.
- Soften the onions in the same pot for 8 minutes, scraping up the browned bits. Stir in the tomato puree and cook 1 minute.
- Return the meat to the pot. Pour in the ale, letting it bubble 2 minutes, then add the stock and bay leaves.
- Bring to a simmer, cover, and cook over low heat for 1 hour 45 minutes, until the meat is meltingly tender and the gravy has thickened.
- Heat the oven to 200C (180C fan). Spoon the filling into a pie dish and let it cool 20 minutes so the pastry does not melt.
- Roll the pastry to fit, lay it over the dish, trim the edges, and crimp with a fork. Cut a small steam hole in the center and brush with beaten egg.
- Bake 30 to 35 minutes until the pastry is golden and puffed. Rest 10 minutes before serving.
Kidney is one of the cheapest cuts at the butcher and it makes the pie taste properly traditional. Ask for ox kidney; it is milder than lamb and usually costs less.