Steak and Kidney Pie

Steak and Kidney Pie is a traditional British favourite with tender beef, rich kidney and onions cooked in a deeply savoury gravy. Topped with golden, crisp pastry, it makes a wonderfully comforting and satisfying family meal. Serve it with creamy mashed potatoes, peas or seasonal vegetables to soak up the delicious gravy.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

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

Note:

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.

Nutrition