Steak & Kidney Pie
Prep time: 2hrs | Serves: 6-8
Ingredients:
For the Filling:
500g beef chuck or braising steak, diced
250g lamb or beef kidney, trimmed and diced
150g onion, finely chopped
2 garlic cloves (approx. 10g), minced
30g plain flour
30g unsalted butter
20g vegetable oil
500g beef stock
30g Worcestershire sauce
2g dried thyme
2 bay leaves
6g sea salt
3g freshly ground black pepper
For the Pastry:
400g plain flour
200g unsalted butter, cold and cubed
5g sea salt
120g cold water
To Finish:
1 egg (approx. 55g), beaten
Method:
Start with the filling. Heat the oil in a large pan over medium-high heat. Season the beef and kidney with salt and pepper.
Brown the meat in batches until deeply coloured. Remove and set aside — this step builds flavour.
In the same pan, add the butter and cook the onion for 5–7 minutes until soft and lightly golden. Add the garlic and cook for 1 minute.
Sprinkle in the flour and stir to form a paste, cooking for 1–2 minutes to remove the raw taste.
Gradually pour in the beef stock, stirring continuously to avoid lumps.
Return the meat to the pan and add Worcestershire sauce, thyme and bay leaves.
Bring to a gentle simmer, cover and cook for 1 hour 30 minutes until the meat is tender and the sauce is rich and thick. Remove bay leaves and allow to cool.
For the pastry, rub the cold butter into the flour and salt until it resembles breadcrumbs with a few small chunks remaining.
Add cold water gradually and bring together into a dough. Knead lightly, wrap and chill for 30 minutes.
Preheat your oven to 180°C (fan 160°C).
Roll out two-thirds of the pastry and line a pie dish (approx. 24cm), leaving some overhang.
Fill with the cooled steak and kidney mixture.
Roll out the remaining pastry and place on top. Seal the edges, trim and crimp.
Cut a small steam hole in the centre and brush with beaten egg.
Bake for 45–55 minutes until golden and crisp.
Allow to rest for 10–15 minutes before serving.
Taste and adjust next time if needed — a splash more Worcestershire or a pinch more pepper for depth.
Storage:
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C until piping hot. Suitable for freezing (before or after baking) for up to 1 month.
