Approximate values estimated by AI
Classic Steak and Kidney Pie
Traditional dish · British
A traditional British pub classic, this hearty pie features tender chunks of beef and lamb kidney simmered in a rich, savory gravy, all encased in a flaky pastry crust.
Ingredients
- Beef chuck steak500g
- Lamb kidney250g
- Onion1 large
- Carrot1 medium
- Beef broth500ml
- Worcestershire sauce2 tbsp
- All-purpose flour30g
- Butter30g
- Puff pastry375g
- Egg yolk1
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Trim fat from beef and cut into 2.5cm cubes. Trim the core from the kidneys, halve them, and remove the white pith. Cut into 1.5cm pieces.
- 2
Peel and chop the onion and carrot.
- 3
In a large pan, melt butter over medium heat. Add onion and carrot and cook until softened, about 5-7 minutes.
- 4
Add beef to the pan and brown on all sides. Stir in flour and cook for 1 minute.
- 5
Gradually stir in beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat, cover, and cook gently for 1.5 hours, or until beef is tender.
- 6
Add the prepared kidney pieces to the stew. Season with salt and pepper. Cover and simmer for another 30 minutes.
- 7
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- 8
Pour the filling into a 1.5-liter pie dish.
- 9
Unroll the puff pastry and place it over the filling. Trim the edges and crimp to seal. Cut a steam vent in the center.
- 10
Brush the pastry with beaten egg yolk.
- 11
Bake for 25-30 minutes, or until the pastry is golden brown and puffed up.
- 12
Let stand for 5-10 minutes before serving.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
