Classic Steak and Kidney Pie
Our classic steak and kidney pie is a nostalgic dish made with braising or stewing beef, fresh kidneys, onion, mushrooms, ale and stock then topped with flaky puff pastry. Serve with creamy mashed potatoes and peas.
Ingredients
- 450g braising or stewing steak, cut into 2.5cm cubes
- 225g ox or lamb's kidney, cored and cut into small chunks
- 1 tablespoon rapeseed or sunflower oil
- 1 onion, peeled and sliced
- 100g chestnut mushrooms, quartered
- 25g plain flour
- 450ml good, hot beef stock
- 1 sachet bouquet garni
- 200ml stout or brown ale
- 500g prepared puff pastry
- 1 egg, beaten
Method
- Heat the oil in a large casserole dish and cook the beef for 3-4 minutes until brown.
- Add the onion and mushroom and cook for 4-5 minutes until coloured. Add the kidneys and cook for 1-2 minutes. Sprinkle over the flour.
- Add the stock, bouquet garni, stout and seasoning. Bring to the boil, reduce the heat, cover and cook for 2 hours until the meat is tender. Remove the bouquet garni and spoon the mixture into a 1.2L ovenproof pie dish.
- Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Roll out the pastry and cut out a circle, large enough to cover the dish. Dampen the edges of the dish with a little water and place the pastry lid on top of the meat filling.
- Trim off any excess pastry and lightly press the edges to seal. Brush with beaten egg and bake for 35-40 minutes until the pastry is golden.
- Serve with mashed potatoes and peas.
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