📝 About This Recipe
A cornerstone of British pub culture, this Steak and Kidney Pie is the epitome of comfort food, featuring tender chunks of beef and earthy kidneys bathed in a rich, silken gravy. The deep, savory umami of the offal balances perfectly with the flaky, buttery puff pastry lid that crowns the dish. It is a time-honored classic that warms the soul and celebrates the traditional art of slow-braising and nose-to-tail eating.
🥗 Ingredients
The Meat
- 1.5 lbs Chuck Steak (cut into 1-inch cubes)
- 8 oz Ox or Lamb Kidney (cleaned, cored, and chopped into small pieces)
- 1/4 cup All-purpose Flour (seasoned with salt and pepper for dredging)
- 2 tablespoons Vegetable Oil (for searing)
The Aromatics and Sauce
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced into rounds)
- 2 cups Beef Stock (high quality, low sodium)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Tomato Paste
- 3 sprigs Fresh Thyme (leaves removed)
- 1 piece Bay Leaf
The Pastry
- 1 sheet Puff Pastry (store-bought or homemade, 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). Pat the beef cubes and kidney pieces dry with paper towels to ensure a good sear.
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2
Toss the beef and kidney in the seasoned flour until evenly coated, shaking off any excess.
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3
Heat the oil in a large oven-proof casserole dish or Dutch oven over medium-high heat. Brown the meat in batches, ensuring not to crowd the pan, until deep golden brown on all sides. Remove and set aside.
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4
In the same pan, add the onions and carrots. Sauté for 5-7 minutes until the onions are softened and translucent, scraping up the brown bits (fond) from the bottom of the pan.
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5
Stir in the tomato paste and cook for 1 minute to cook out the raw flavor. Return the meat and any accumulated juices back to the pan.
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6
Pour in the beef stock and Worcestershire sauce. Add the thyme and bay leaf. Bring the liquid to a gentle simmer.
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7
Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 1.5 to 2 hours, or until the beef is fork-tender and the sauce has thickened into a rich gravy.
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8
Remove from the oven, discard the bay leaf, and taste for seasoning. Adjust salt and pepper if necessary. Pour the filling into a deep pie dish and let it cool for at least 30 minutes (this prevents the pastry from melting).
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9
Increase the oven temperature to 400°F (200°C).
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10
Roll out the puff pastry on a lightly floured surface so it is slightly larger than your pie dish. Place a pie bird in the center of the filling if you have one.
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11
Drape the pastry over the dish, trim the edges, and press down with a fork or your fingers to seal. Cut a small slit in the center to allow steam to escape.
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12
Brush the entire surface of the pastry generously with the egg wash for a glossy, golden finish.
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13
Bake for 25-30 minutes until the pastry is puffed high and a deep mahogany brown.
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14
Let the pie rest for 5-10 minutes before serving to allow the gravy to settle.
💡 Chef's Tips
Always soak kidneys in milk or salted water for 30 minutes before cooking to mellow their flavor. Don't skip browning the meat; that caramelization is the primary source of the gravy's deep color and flavor. If your gravy is too thin after braising, simmer it on the stovetop for a few minutes before adding to the pie dish. Ensure your puff pastry is very cold when it goes into the oven to achieve maximum rise and flakiness. For a traditional twist, add a handful of button mushrooms to the filling during the last 30 minutes of braising.
🍽️ Serving Suggestions
Serve with a generous side of buttery mashed potatoes to soak up the extra gravy. Pair with minted mushy peas or steamed seasonal greens like kale or savoy cabbage. A pint of dark ale or a stout perfectly complements the rich, iron-like flavors of the kidney. For wine lovers, a bold Cabernet Sauvignon or a spicy Syrah holds up well against the savory filling. Add a dollop of English mustard on the side for a sharp, piquant contrast.