Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney, fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine

Steak and Kidney Pie

Steak and Kidney Pie is an essential British meal. Every home in the UK will have had it at some stage whether hot and cold.

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Course: Main Dish

Cuisine: British

Keyword: Beef, Pies/Tarts

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: people

Calories: 411kcal

Ingredients

1 1/2 lbs lean sirloin 700 g, see note
1 lb veal kidneys 450 g, see note
1 tsp freshly ground black pepper 5 ml
1/4 cup flour 60 ml
3 tbsp butter 45 ml
1 tbsp vegetable oil 15 ml
1 cup mushrooms 100 g, thinly sliced
1/2 cup onions chopped
1 1/2 cups water 375 ml
1/4 cup dry red wine 60 ml,
2 tbsp cognac 30 ml,
1 tbsp parsley 15 ml, chopped
1/4 tsp dried thyme 1 ml
1 tsp Worcestershire Sauce 5 ml
1 pack puff pastry
1 large egg yolk 15 ml, with 1 Tbs heavy cream
2 tsp salt 10 ml

Instructions

Pat the cubes of beef and kidney dry with paper towels.
In a plastic or paper bag combine the flour, salt, and pepper, and toss the steak and kidneys in the flour mixture to coat lightly but thoroughly.
Heat the butter and vegetable oil in a heavy skillet over high heat until it is splutters.
Add the cubes of meat and stir frequently, until they are browned on all sides.
Using a slotted spoon transfer the meat to a heavy 2 quart (2 L) casserole about 4 inches (10 cm) deep.
Add the mushrooms and the chopped onions to the skillet and cook over high heat, stirring constantly, for 2 to 3 minutes.
Transfer these to the casserole.
Pour the water into the skillet and bring to a boil, scraping the bottom and the sides of the pan to dissolve all the "brown bits".
Pour this liquid into the casserole, and add the sherry or wine, brandy, parsley, thyme, and Worcestershire sauce. Stir together gently.
On a lightly floured surface roll the pastry dough into a rectangle about 1/4 inch (5 mm) thick, and cut 2 strips about 12 inches long by 1/2 inch wide (30 x 2 cm).
Lay the strips end-to-end around the rim of the casserole and press firmly into place.
Moisten the dough around the rim with a pastry brush dipped in water.
Drape the remaining dough over the rolling pin and gently drape it over the casserole.
Using a small knife or scissors, trim off the excess pastry and secure the edges to the rim by crimping tightly with your fingers or the tines of a fork.
Reroll the scraps of pastry and cut them into simple flower or leaf shapes and apply to the top of the pie.
Make three or four slits in the top of the pie with a sharp knife and paint the surface of the pie with the egg yolk and cream mixture.
Bake in a preheated 425F (220C) oven for 30 minutes, then reduce the heat to 350F (180C) for an additional 30 minutes, until the crust is golden brown.
Serve immediately, directly from the baking dish.