BritishMain course

Steak and Kidney Pie

Name: Steak and Kidney Pie
Prep time: 25 min
Cook time: 190 min
Total time: 54 min
Yield: 4 servings
Cuisine: British
Ingredients: 300 g Puff Pastry; Egg White; Egg Yolks; 2 tbsp Vegetable Oil; 70 ml Beef; 200 g Lamb Kidney; 2 Onions; 30 g Plain Flour; 85 ml Beef Stock; pinch Salt; pinch Pepper; dash Worcestershire Sauce

This steak and kidney pie features chunks of beef and lamb kidney in a dark, thickened gravy, all topped with golden, flaky puff pastry. The meat simmers gently on the stovetop for over an hour, which allows it to become meltingly tender as the sauce reduces. It’s important to let the filling cool completely before you add the pastry; this prevents a soggy crust and ensures it bakes up crisp. Once baked, the pastry puffs and turns a deep gold, offering a good contrast to the savory filling. Serve it hot, maybe with a mound of mashed potatoes to catch all the juices.

Recipes.zone

August 11, 2026

Back

10 steps · 54 min total

Preheat Oven

Preheat your oven to 220°C/425°F/Gas 7.

Brown Beef and Kidneys

Heat the 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Brown the beef all over, working in batches if necessary to avoid crowding the pan; you want a good sear, not a steam. Transfer the browned beef to a plate and set aside.

In the same pan, brown the lamb kidneys on both sides until they have some color. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until they soften and turn translucent.

Coat with Flour

Return the beef to the pan with the kidneys and onions. Sprinkle the plain flour over everything, stirring well to coat the meat and onions evenly.

Add Stock and Boil

Pour in the beef stock, stirring constantly to scrape up any browned bits from the bottom of the pan and prevent lumps. Bring the mixture to a boil.

Simmer the Filling

Reduce the heat to low and let the filling simmer gently for 1½ hours without a lid. The liquid will reduce and thicken slightly. If it evaporates too much and the mixture looks dry, add a splash more beef stock as needed.

Season and Cool Filling

Remove the pan from the heat. Stir in the salt, pepper, and a dash of Worcestershire sauce. It's important to let the filling cool completely before assembling the pie; this prevents the pastry from becoming soggy. Once cool, spoon the cooked meat mixture into your pie dish.

Roll Out Pastry

On a lightly floured surface, roll out the puff pastry to about 5mm (¼ inch) thick. It should be roughly 5cm (2 inches) larger than the diameter of your pie dish.

Top the Pie

Carefully lift the rolled pastry with your rolling pin and drape it over the cooled pie filling in the dish. Trim any excess pastry, then crimp the edges with your fingers and thumb to seal it to the rim of the dish.

Bake the Pie

Brush the surface of the pastry with the beaten egg mixture; this will give it a nice sheen. Bake for 30 to 40 minutes, until the pastry is puffed up and deeply golden-brown.

Serve the Pie

Serve the pie hot, alongside creamy mashed potatoes and steamed vegetables to soak up the gravy.

Steak and Kidney Pie