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
37 comments
One of those dishes I could eat all year round. Thank you.
I enjoyed the pie, although next time I would add a little more seasoning and perhaps some extra onion. The basic recipe is very good, though.
The filling was excellent and had a lovely depth of flavour. My only criticism was that I wanted even more gravy!
A lovely traditional recipe that doesn’t try to be clever. Sometimes simple British cooking is exactly what you need.
Good recipe and easy enough to follow. I did find the preparation took longer than expected, but the finished pie made up for it.
A fantastic winter warmer. We served it with creamy mashed potatoes, carrots and peas, and there wasn’t much left afterwards.
Really good recipe for a traditional steak and kidney pie. I would recommend allowing the filling to rest before serving because it makes it much easier to portion.
I served this with chips and peas rather than mashed potato and it worked brilliantly. The gravy was ideal for dipping everything into.
We had leftovers the next day and they reheated surprisingly well. The filling was still rich and tasty, although the pastry wasn’t quite as crisp.
I made individual pies rather than one large pie and they turned out beautifully. Everyone loved having their own little pie at the table.
The steak was beautifully tender after cooking and the kidney added plenty of character. A really satisfying pie.
Lovely traditional recipe. The filling was rich without being too heavy, and the golden pastry topping was probably my favourite part.
Really enjoyed this recipe. The kidney gives the filling a lovely depth, although I used slightly less kidney because my family aren’t huge fans of it.
This is the kind of recipe that reminds you why homemade food is worth the effort. Nothing fancy, just excellent ingredients cooked properly.
This was exactly the sort of steak and kidney pie I remember having as a child. The filling was rich and comforting, and the pastry came out beautifully golden.
I had never made steak and kidney pie before, but this made it surprisingly straightforward. The hardest part was waiting for it to cook!
This brought back memories of traditional family dinners. The combination of beef, kidney and pastry is still hard to beat.
Really enjoyed making this. It isn’t a quick meal, but the result is definitely worth the extra cooking time.
The pastry was beautifully crisp while the filling stayed rich and moist. Definitely one I will be making again during the colder months.
This was proper comfort food. The gravy was thick and savoury and the beef practically fell apart when cut with a fork.
This made a fantastic Sunday dinner. Everyone went back for seconds, which is always a good sign in our house.
I made this on a cold evening and it was exactly the meal we needed. Warm, filling and wonderfully comforting.
I followed the recipe closely and was very pleased with the result. The combination of steak and kidney works so well with the pastry.
My pastry didn’t turn out quite as crisp as I hoped, but the filling was excellent. Next time I’ll make sure the oven is fully heated before baking.
A very satisfying family dinner. It does take some time, but the slow cooking really makes a difference to the tenderness of the steak.
My husband normally avoids kidney, but he actually enjoyed this. The long cooking time seemed to mellow the flavour nicely.
Delicious, although I found that my filling needed a little extra seasoning. Once adjusted, it was absolutely lovely.
I was slightly nervous about cooking with kidney, but it worked really well here. It adds a distinctive flavour without overpowering the steak.
The whole kitchen smelled fantastic while this was cooking. It was hearty, filling and tasted even better with some vegetables on the side.
A very hearty pie with a lovely homemade feel. The pastry was crisp and golden and the filling stayed beautifully moist.
A proper old-fashioned British pie and a lovely recipe. I particularly liked how thick and rich the gravy became underneath the pastry.
This is exactly what I want from a homemade pie. Crispy pastry on top, tender meat underneath and plenty of thick gravy.
Very tasty and full of flavour. I particularly liked the rich gravy soaking into the mashed potatoes.
A classic British favourite done properly. Tender steak, rich kidney, thick savoury gravy and beautifully golden pastry make this a recipe I’ll happily return to.
The pastry rose beautifully and turned a gorgeous golden brown. Underneath was a rich filling with plenty of tender steak.
Absolutely delicious. The steak became wonderfully tender and the gravy had loads of flavour. Served ours with mashed potato and peas, which was perfect.
This reminded me of the pies my grandmother used to make. Plenty of flavour, tender meat and a wonderful gravy that was perfect with mashed potatoes.