Classic Steak And Kidney Pie

Ingredients

If you’re looking for a comforting British classic, you can’t go wrong with steak and kidney pie. This simple dish is full of flavour and perfect for a hearty family meal. To make this traditional pie, you’ll need some steak and kidneys, a few onions, and some puff pastry. You’ll also need some beef stock and a few herbs and spices. For a richer flavour, you can also add some mushrooms and Worcestershire sauce. To make the filling, you’ll need:

500g steak, cut into cubes
500g lamb’s kidneys, trimmed and sliced
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 tablespoon plain flour
600ml beef stock
2 tablespoons tomato puree
2 sprigs fresh thyme
1 bay leaf
2 tablespoons Worcestershire sauce (optional)
250g chestnut mushrooms, wiped and chopped (optional)
Salt and freshly ground black pepper
500g puff pastry

Instructions

To make the steak and kidney pie, begin by preheating your oven to 180°C/Gas Mark 4. Place the cubed steak and sliced kidneys in a large pan and cook over a medium heat for 5–10 minutes, stirring occasionally, until the meat is lightly browned. Remove the meat from the pan and set aside.

Add the onions and garlic to the pan and cook over a medium heat for 5 minutes, or until softened. Stir in the flour and cook for 1 minute. Gradually add the stock, stirring constantly, then add the tomato puree, thyme, bay leaf, Worcestershire sauce (if using) and mushrooms (if using). Season with salt and pepper and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.

Add the browned meat and any juices to the pan and stir to combine. Simmer for a further 5 minutes, or until the meat is cooked through and the sauce is thickened. Remove the pan from the heat and set aside to cool.

Roll out the puff pastry and use it to line a deep 20cm pie dish. Spoon the cooled steak and kidney filling into the pastry case and brush the edges of the pastry with a little beaten egg. Place a pastry lid on top of the filling and press down the edges to seal. Brush the top of the pastry with the beaten egg.

Bake in the preheated oven for 30 minutes, or until the pastry is golden-brown. Serve the steak and kidney pie with creamy mashed potatoes and steamed vegetables.

Nutrition

A typical serving of steak and kidney pie contains around 567 calories, 27.4g of fat, 33.4g of carbohydrates, and 39.7g of protein. It also contains 3.3g of fibre and 1.3g of sugar. This dish is also a good source of iron and vitamins A and C.

While steak and kidney pie is a comforting and tasty dish, it’s also high in fat and calories, so it’s best enjoyed as an occasional treat. For a healthier version, you can use leaner cuts of steak and reduce the amount of pastry used.

Conclusion

Steak and kidney pie is a classic British dish that makes a hearty and comforting meal. The filling is made with steak and kidneys, onions, and a few herbs and spices, and the whole dish is covered with puff pastry. It’s best served with creamy mashed potatoes and steamed vegetables. While it’s high in fat and calories, it can be enjoyed as an occasional treat.