🇬🇧 United Kingdom · Food
Hearty Steak and Kidney Pie
By eatmundo · July 5, 2026
🇬🇧 UKA true British classic, Steak and Kidney Pie is a comforting and robust dish, featuring tender chunks of beef and succulent ox kidney slow-cooked in a rich, savoury gravy. Encased in a flaky, golden shortcrust pastry, it's the epitome of homely indulgence, perfect for a chilly evening.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F). In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Season 500g (1.1 lbs) diced beef stewing steak and 250g (0.55 lbs) diced ox kidney (trimmed of fat and tubes) with salt and black pepper.
- 2
Sear the beef and kidney in batches for 3-4 minutes per batch, until beautifully browned on all sides. Remove the meat from the pot and set aside. Browning the meat deeply adds incredible depth of flavor to your gravy.
- 3
Add 1 chopped large onion and 2 chopped medium carrots to the pot, scraping up any delicious brown bits from the bottom. Sauté for 5-7 minutes until the vegetables have softened and started to sweeten. Stir in 2 tablespoons of plain flour and cook for 1 minute, creating a roux.
- 4
Gradually pour in 500ml (2 cups) of hot beef stock, stirring constantly to prevent lumps. Add 1 bay leaf, a sprig of fresh thyme, and return the seared meat to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the meat is wonderfully tender. Stir in 100g (3.5 oz) sliced mushrooms for the last 15 minutes of cooking.
- 5
Remove the bay leaf and thyme stem. Taste the filling and adjust seasoning if necessary. Spoon the rich, bubbling mixture into a 20cm (8-inch) pie dish.
- 6
Roll out 375g (13 oz) of ready-made shortcrust pastry to a thickness of about 3mm (1/8 inch), slightly larger than your pie dish. Place the pastry over the filling, trim the edges, and crimp to seal. Make a small slit in the centre of the pastry to allow steam to escape during baking.
- 7
Bake for 30-35 minutes in the preheated oven, or until the pastry is golden brown and deliciously crisp. Let the pie rest for 10 minutes before serving to allow the filling to settle and prevent scalding.
Frequently Asked Questions
Which cut of beef is best suited for a Hearty Steak and Kidney Pie?+
For a tender, slow-cooked pie filling, choose cuts like chuck steak, stewing beef, or braising steak. These cuts break down beautifully during the long simmering process.
What type of kidney should I use and how should I prepare it for this pie?+
Lamb or beef kidneys are ideal. Trim away any fat, membrane, and tubes, then soak them in cold, salted water or milk for 30 minutes to mellow their flavor before cooking.
How can I ensure the filling for my Steak and Kidney Pie isn't watery?+
Thicken the broth with flour at the start, and simmer the filling uncovered for a bit longer until it reaches a rich, spoonable consistency before assembling the pie. This prevents a soggy pastry base.
What is the optimal baking temperature and time for a Hearty Steak and Kidney Pie?+
Bake at 190°C (375°F) for 30-40 minutes, or until the pastry is golden brown and puffed, and the filling is bubbling hot. Ensure the pastry is cooked through without burning.
🇬🇧 UKMundo Match
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