Holly's Homestead — Recipe
Steak and Kidney Pie
A deep, rich beef and kidney filling under a golden pastry lid
DIFFICULTY Medium
COURSE Main
CUISINE British
COURSE Main
CUISINE British
Estimated nutrition per serve: 535 kcal · 39g protein · 26g carbohydrate · 30g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Toss the beef and kidney in the flour with salt and pepper. Brown in batches in the hot oil in a large heavy pot. Set aside.
- Cook the onions and mushrooms in the same pot for 6 minutes. Add the tomato paste and stir for 1 minute.
- Return the meat, add the stock, Worcestershire sauce and bay leaves, cover and simmer very gently for 2 hours until the beef is tender and the gravy is thick.
- Cool the filling for 30 minutes, discard the bay leaves, and spoon into a 1.5 litre pie dish. Preheat the oven to 200C.
- Cover with the pastry, press the edges on and trim. Brush with egg and cut a steam slit in the centre.
- Bake for 30 minutes until the pastry is golden and the filling is hot.
03Notes & substitutions
- Soak the kidney in milk for 30 minutes first for a milder flavour, then drain and pat dry.
- Leave the kidney out for a plain steak pie.
- Make the filling the day before - it improves overnight and the cold filling is easier to top with pastry.
- Use a pie funnel or upturned egg cup to hold up the pastry.
- Serve with mashed potato and peas.
04Common mistakes
- Putting pastry on hot filling — the base steams and goes soft; cool the filling first.
- Not trimming the kidney — the white core is tough and strong-flavoured; cut it out.
- Boiling the filling — a hard boil toughens the meat; keep a very low simmer.
- Thin gravy — the filling should be thick enough to hold on a spoon.
05Storage & leftovers
Fridge
Up to 3 days; reheat at 180C for 20 minutes.
Freezer
The filling freezes for 3 months. Freeze the baked pie in portions for up to 3 months.
Filling only
Make a batch of filling and freeze it for a quick pie later.
More About This Recipe
07Troubleshooting
- Filling is too runny. Simmer uncovered for 15 minutes or thicken with a cornflour slurry.
- Kidney tastes too strong. Soak it in milk first and trim well.
- Pastry is soggy. Cool the filling and use a preheated tray under the dish.
- Meat is tough. It needs more time at a very low simmer.
Frequently Asked Questions
Can I use lamb kidney?
Yes - it is milder and more tender than ox kidney.
Do I have to include kidney?
No - it makes a delicious plain steak pie without it.
Can I make it in a slow cooker?
Yes - cook the filling on low for 8 hours, then top with pastry and bake.
Can I use shortcrust pastry?
Yes, especially for a bottom and top crust.