British
Steak and Kidney Pie
A traditional British pie with tender beef, ox kidney, onions and a dark, savoury gravy under a golden shortcrust pastry. The filling is slowly braised first so the meat is soft and the gravy rich before it goes into the oven.
Watch it madeHow To Cook Great · 13:15
Ingredients
- Beef shin or chuck steak, cut into 2 cm cubes300g
- Ox or lamb kidney, trimmed, cored and diced120g
- Plain flour2 tbsp
- Beef dripping or lard1 tbsp
- Onion, finely sliced1 small
- Dark ale100ml
- Beef stock200ml
- Worcestershire sauce1 tsp
- Bay leaf1
- Fresh thyme1 sprig
- Salt1/2 tsp
- Ground black pepper1/2 tsp
- Shortcrust pastry250g
- Egg, beaten1
Method
- Trim away all white core from the kidney, dice it, rinse briefly under cold water and pat very dry.
- Season the flour with the salt and pepper, then toss the steak and kidney in it until lightly coated.
- Heat the dripping in a heavy pan over medium-high heat and brown the steak in batches, then lift it out to a plate.
- Add the kidney to the same pan and fry for 1 minute until browned, then lift it out with the steak.
- Lower the heat, add the onion to the pan and cook for 6 to 8 minutes until soft and lightly golden.
- Return the steak and kidney to the pan, stir in any remaining seasoned flour and cook for 1 minute.
- Pour in the ale, scraping the base of the pan, then add the beef stock, Worcestershire sauce, bay leaf and thyme.
- Bring to a simmer, cover loosely and cook gently for 1 hour 45 minutes to 2 hours until the beef is tender and the gravy is thick.
- Remove the bay leaf and thyme, taste for seasoning, then let the filling cool completely.
- Heat the oven to 200°C fan 180°C gas 6.
- Roll out two-thirds of the pastry and line a small pie dish, about 16 to 18 cm wide, leaving a slight overhang.
- Spoon the cooled filling into the pastry case.
- Roll out the remaining pastry for the lid, brush the pastry rim with beaten egg and lay the lid over the pie.
- Press the edges together, trim neatly, crimp with your fingers or a fork and cut a small steam hole in the centre.
- Brush the top with beaten egg and bake for 30 to 35 minutes until the pastry is deep golden and crisp.
- Rest the pie for 10 minutes before serving so the gravy settles.
Common questions
Can I substitute the kidney or leave it out in steak and kidney pie?
Yes. Lamb kidney is milder than ox kidney; use either, trimmed well. If you want to skip kidney, just increase the steak by the same weight and expect a less traditional, slightly simpler flavour.
How long does the filling need to cook before it’s tender enough for pie?
Plan on about 1 hour 45 minutes to 2 hours at a very gentle simmer. The steak should be fork-tender and the gravy thick enough to coat a spoon before it goes into the pastry.
What are the most common mistakes when making steak and kidney pie filling?
Overcooking the onion until it burns, not browning the meat in batches, and boiling the filling too hard are the biggest issues. Also dry the kidney well and don’t add the pastry until the filling has cooled.
How should I store leftover steak and kidney pie?
Cool the pie or filling quickly, then refrigerate covered for up to 3 days. You can freeze the cooked filling for up to 3 months; thaw overnight in the fridge before topping with pastry and baking.
What should I serve with steak and kidney pie?
Serve it with mashed potatoes, buttered peas, cabbage, or carrots. A spoonful of the rich gravy on the plate is traditional, and chips or roast potatoes work well if you want a heartier meal.