📝 About This Recipe
A cornerstone of British comfort, this Steak and Kidney Pie features melt-in-the-mouth chunks of beef and tender ox kidney bathed in a rich, velvety gravy. Encased in a buttery, golden-brown puff pastry crust, it offers a nostalgic depth of flavor that only hours of slow-simmering can achieve. It is the quintessential winter warmer, balancing the earthy richness of the offal with the savory punch of stout and fresh herbs.
🥗 Ingredients
The Meat Filling
- 1.5 lbs Chuck Steak (cut into 1-inch cubes)
- 8 oz Ox or Lamb Kidney (cleaned, cored, and diced)
- 1/4 cup All-purpose Flour (seasoned with salt and plenty of black pepper)
- 2 tablespoons Vegetable Oil (for searing)
- 1 tablespoon Unsalted Butter
Aromatics and Liquid
- 1 large Yellow Onion (finely chopped)
- 2 medium Carrots (diced small)
- 2 cups Beef Stock (high quality or homemade)
- 1/2 cup Guinness or Stout (adds depth and bitterness)
- 1 tablespoon Worcestershire Sauce
- 3 sprigs Fresh Thyme (leaves removed)
- 1 piece Bay Leaf
The Crust
- 14 oz Puff Pastry (all-butter variety, chilled)
- 1 Egg (beaten with a splash of water for egg wash)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Toss the cubed beef and kidney in the seasoned flour until every piece is thoroughly coated.
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2
Heat the vegetable oil and butter in a large, heavy-based ovenproof casserole dish over medium-high heat. Brown the meat in batches, ensuring a deep brown crust forms on all sides. Transfer the meat to a plate and set aside.
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3
In the same pan, lower the heat to medium and add the onions and carrots. Sauté for 5-7 minutes until the onions are soft and translucent, scraping up the flavorful browned bits (fond) from the bottom of the pan.
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4
Pour in the Guinness or stout to deglaze the pan, followed by the beef stock, Worcestershire sauce, thyme, and bay leaf. Bring the liquid to a gentle simmer.
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5
Return the browned meat and any juices back into the pan. Cover with a tight-fitting lid and place in the oven for 1.5 to 2 hours, or until the beef is fork-tender and the sauce has thickened significantly.
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6
Remove from the oven and discard the bay leaf. Taste the filling and adjust the seasoning with salt and pepper if necessary. Transfer the filling into a 9-inch pie dish and let it cool completely (this prevents the pastry from getting soggy).
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7
Increase the oven temperature to 400°F (200°C).
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8
On a lightly floured surface, roll out the puff pastry so it is about 1 inch wider than your pie dish.
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9
Brush the rim of the pie dish with a little egg wash. Drape the pastry over the filling, pressing the edges firmly to the rim to seal. Trim any excess pastry, then crimp the edges with a fork for a decorative finish.
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10
Cut two small slits in the center of the pastry to allow steam to escape. Brush the entire top of the pastry generously with the egg wash.
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11
Bake for 25-30 minutes until the pastry has risen beautifully and is a deep, golden mahogany brown.
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12
Remove from the oven and allow to rest for 5-10 minutes before serving to let the gravy settle.
💡 Chef's Tips
Always cool your filling before adding the pastry; a hot filling will melt the butter in the puff pastry, resulting in a flat, greasy crust. If you find the kidney flavor too strong, soak the diced kidney in milk for 30 minutes before cooking to mellow it out. Use a 'pie bird' or an upturned egg cup in the center of the dish to support the pastry and prevent it from sagging into the gravy. For the best texture, use chuck steak or shin of beef, as these cuts have the connective tissue required to create a silky sauce. Don't skip the browning process; that deep color on the meat is what provides the savory 'umami' base for the entire pie.
🍽️ Serving Suggestions
Serve with a generous pile of buttery mashed potatoes to soak up the extra gravy. Pair with steamed seasonal greens like savoy cabbage or minted garden peas. A cold pint of British Ale or a glass of robust Cabernet Sauvignon complements the richness perfectly. Add a dollop of English mustard or horseradish cream on the side for a spicy kick. Finish with a traditional dessert like Apple Crumble for the ultimate British feast.