📝 About This Recipe
A cornerstone of British comfort food, this Steak and Kidney Pie features tender chunks of slow-braised beef and earthy ox kidney enveloped in a rich, glossy gravy. Encased in a buttery, golden-brown puff pastry lid, it offers a sophisticated balance of deep umami flavors and flaky textures. This is the quintessential pub classic, elevated for the home kitchen with layers of depth and traditional soul.
🥗 Ingredients
The Meat
- 800 g Chuck Steak (cut into 3cm cubes)
- 250 g Ox or Lamb Kidney (cleaned, cored, and cut into bite-sized pieces)
- 3 tablespoons Plain Flour (seasoned with salt and black pepper)
- 2 tablespoons Vegetable Oil (for searing)
The Aromatics and Sauce
- 1 large Yellow Onion (finely chopped)
- 2 medium Carrots (diced into small rounds)
- 600 ml Beef Stock (high quality, low sodium)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Tomato Paste
- 3 sprigs Fresh Thyme (leaves picked)
- 1 Bay Leaf (dried)
The Pastry and Finish
- 320 g All-Butter Puff Pastry (ready-rolled sheet, chilled)
- 1 large Egg (beaten with a splash of milk for the wash)
- 25 g Butter (unsalted)
👨🍳 Instructions
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1
Toss the beef and kidney pieces in the seasoned flour until evenly coated, shaking off any excess. This flour will help thicken the gravy later.
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2
Heat the vegetable oil in a large, heavy-based casserole dish over medium-high heat. Brown the meat in batches, ensuring not to overcrowd the pan, until a deep golden crust forms. Remove meat and set aside.
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3
In the same pan, melt the butter. Add the chopped onions and carrots, sautéing for 5-7 minutes until the onions are softened and slightly caramelized.
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4
Stir in the tomato paste and cook for 1 minute to cook out the raw acidity. Return the meat and any resting juices to the pan.
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5
Pour in the beef stock and Worcestershire sauce. Add the thyme and bay leaf. Bring to a gentle simmer, then reduce heat to low.
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6
Cover with a tight-fitting lid and simmer very gently for 1.5 to 2 hours. The beef should be tender enough to break with a spoon, and the sauce should be thick and glossy.
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7
Taste the filling and adjust seasoning with salt and pepper. Remove the bay leaf. Pour the mixture into a 1.5-liter pie dish and let it cool completely; this prevents the pastry from melting before it hits the oven.
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8
Preheat your oven to 200°C (400°F/Gas Mark 6).
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9
Unroll the puff pastry. Cut a thin strip of pastry and press it onto the rim of the pie dish, moistened with a little water, to act as a seal.
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10
Drape the main pastry sheet over the dish. Trim the edges, then press down firmly with a fork or your thumb to crimp and seal the edges.
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11
Brush the entire pastry surface generously with the egg wash. Use a sharp knife to make two small slits in the center to allow steam to escape.
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12
Bake for 25-30 minutes until the pastry has risen beautifully and is a deep, burnished golden brown.
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13
Remove from the oven and let it rest for 5 minutes before serving to allow the gravy to settle.
💡 Chef's Tips
If you find kidney flavor too strong, soak the cut kidney in milk for 30 minutes before cooking to mellow it out. Always ensure the filling is cold before adding the pastry lid to avoid a 'soggy bottom' and ensure a good rise. For an extra rich gravy, replace 100ml of the beef stock with a splash of dark ale or Guinness. Don't skip browning the meat in batches; that dark crust (the Maillard reaction) provides 90% of the flavor in the sauce. If using ox kidney, ensure the white central core is completely removed as it can be tough and rubbery.
🍽️ Serving Suggestions
Serve with a generous pile of buttery mashed potatoes to soak up the extra gravy. A side of minted mushy peas or steamed seasonal greens provides a fresh contrast to the rich meat. A pint of British Bitter or a glass of robust Cabernet Sauvignon pairs perfectly with the deep beefy flavors. Don't forget a dollop of English mustard on the side for a spicy kick.