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Steak and Kidney Pie

Steak and Kidney Pie -
mama K
Written by Mama K

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

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 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 411kcal



  • 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.


  • The Veal kidneys trimmed of fat and cut into bite size cubes
  • The lean sirloin or round steak should be trimmed of fat and cut into bite size cubes
Classic British Pie. On a cold winters evening this pie warms the cockles.


Sodium: 1025mg | Sugar: 2g | Fiber: 1g | Potassium: 420mg | Cholesterol: 325mg | Calories: 411kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 2g | Saturated Fat: 8g | Fat: 20g | Protein: 38g | Carbohydrates: 12g