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.
A steak and kidney pie is wonderfully comforting when it arrives at the table with a beautifully golden pastry crust and that irresistible smell of slow-cooked beef. It is the sort of meal that feels familiar from the first mouthful, yet it still has enough richness and character to make it feel like a proper treat.
The secret is in giving the filling plenty of time to develop its flavour. The steak should become wonderfully tender while the kidney adds its distinctive depth to the gravy. Meanwhile, onions soften into the sauce and help create that thick, savoury filling that makes this pie so satisfying. Although it takes a little patience, most of the cooking time is wonderfully hands-off.
I particularly like the contrast between the soft, rich filling and the crisp pastry lid. When the pie comes out of the oven, allow it to stand for a few minutes before serving. This gives the gravy time to settle, which also makes it much easier to spoon onto the plate without losing half of the filling.
For me, the best accompaniment is a generous helping of creamy mashed potatoes. They are perfect for soaking up any gravy that escapes from the pie. However, peas, carrots or simply some well-cooked seasonal vegetables work equally well. If you want something a little more substantial, chips are also surprisingly good alongside it.
A steak and kidney pie is also one of those dishes that seems to improve with a little time. Leftovers can be reheated gently the following day, although the pastry will naturally be at its crispest when freshly baked. If you are making the filling ahead, keep it chilled and add the pastry before baking.
Most importantly, don’t rush the filling. Good steak and kidney pie rewards slow cooking, careful seasoning and a little patience. Once you lift that golden crust and see the rich gravy underneath, you will understand why this traditional British pie has remained such a favourite for generations.
Steak and Kidney Pie
Ingredients
- 1 1/2 lbs lean sirloin see note
- 1 lb veal kidneys see note
- 1 tsp freshly ground black pepper
- 1/4 cup flour
- 3 tbsp butter
- 1 tbsp vegetable oil
- 1 cup mushrooms thinly sliced
- 1/2 cup onions chopped
- 1 1/2 cups water
- 1/4 cup dry red wine
- 2 tbsp cognac
- 1 tbsp parsley chopped
- 1/4 tsp dried thyme
- 1 tsp Worcestershire Sauce
- 1 pack puff pastry
- 1 large egg yolk with 1 Tbs heavy cream
- 2 tsp salt 10 ml
Instructions
- Pat the cubes of beef and kidney dry with paper towels.1 1/2 lbs lean sirloin, 1 lb veal kidneys
- 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.1 tsp freshly ground black pepper, 1/4 cup flour, 2 tsp salt
- Heat the butter and vegetable oil in a heavy skillet over high heat until it is splutters.3 tbsp butter, 1 tbsp vegetable oil
- 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.1 cup mushrooms, 1/2 cup onions
- 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”.1 1/2 cups water
- Pour this liquid into the casserole, and add the sherry or wine, brandy, parsley, thyme, and Worcestershire sauce. Stir together gently.1/4 cup dry red wine, 2 tbsp cognac, 1 tbsp parsley, 1/4 tsp dried thyme, 1 tsp Worcestershire Sauce
- 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).1 pack puff pastry
- 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.1 large egg yolk
- 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.
Notes
- 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