Steak and Kidney Pie Recipe

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.