BritishMain course
Steak and Kidney Pie
This is a classic British steak and kidney pie, with tender beef and lamb kidney simmered in a deeply flavored gravy. The filling cooks down slowly on the stovetop, allowing the meat to become meltingly tender. After simmering, the mixture needs to cool completely before you top it with puff pastry. The pastry bakes up golden and flaky, creating a beautiful contrast to the hearty filling. Serve it hot with creamy mashed potatoes to soak up all the juices.
54 minServes 4
Method
10 steps · 54 min total
- 01
Preheat Oven
Preheat your oven to 220°C/425°F/Gas 7. - 02
Brown Beef, Kidneys, and Onions
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. Set the browned beef 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, until they start to soften and turn translucent.
