Steak and Kidney Pie (Aussie Style)
80% authentic · Australian
A hearty and flavorful variation, this pie combines tender chunks of steak and kidney in a rich gravy, topped with classic pastry. A pub favorite.
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Ingredients
- Beef steak (chuck or gravy beef)300g
- Lamb's kidney2
- Onion1 large
- Carrot1 medium
- Beef stock400ml
- Worcestershire sauce2 tbsp
- Flour3 tbsp
- Butter30g
- Shortcrust pastry500g
- Puff pastry500g
- Egg1 (for wash)
- Saltto taste
- Black pepperto taste
- Vegetable oil1 tbsp
Steps
- 1
Trim fat from steak and cut into 2cm cubes. Trim the core from the kidneys, halve them, and soak in cold water for 30 minutes to remove any strong flavor. Drain and pat dry.
- 2
Chop onion and dice carrot.
- 3
Heat oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the steak cubes in batches. Remove and set aside.
- 4
Add onion and carrot to the pot and cook until softened, about 5-7 minutes.
- 5
Return the steak to the pot. Sprinkle with flour and stir to coat. Cook for 1 minute.
- 6
Gradually add beef stock and Worcestershire sauce, stirring to combine and scrape up any browned bits from the bottom of the pot.
- 7
Bring to a simmer, then add the prepared kidney pieces. Season with salt and pepper.
- 8
Cover the pot and transfer to a preheated oven at 160°C (140°C fan/Gas Mark 2). Cook for 1.5 to 2 hours, or until the steak and kidney are tender.
- 9
Remove from oven and let cool slightly. If the gravy is too thin, simmer on the stovetop to reduce.
- 10
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- 11
Line 4 individual pie dishes with shortcrust pastry. Fill with the steak and kidney mixture.
- 12
Cover with puff pastry lids, sealing the edges. Cut a steam vent in the top and brush with egg wash.
- 13
Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
