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Steak & Kidney Pie
The aristocrat of English pies — beef and ox kidney in a thick, peppery gravy under golden pastry. A pie that demands respect and a large appetite.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Yield
- Serves 4–6
- Difficulty
- Moderate
- Era
- Victorian
Ingredients
- 700g braising steak, cubed
- 250g ox or lamb’s kidneys, trimmed and cubed
- 2 onions, chopped
- 2 tbsp seasoned flour
- 400ml beef stock; 150ml stout
- 1 tbsp Worcestershire sauce; 1 tsp mustard powder
- 225g puff or shortcrust pastry; 1 egg, beaten
Method
Oven180°C350°FFan 160°CGas 4
- Dust the steak and kidney with seasoned flour; brown in hot dripping in batches.
- Soften the onions, then return the meat with the stock, stout, Worcestershire sauce and mustard powder.
- Braise gently at 160°C / 320°F for 1½–2 hours until tender. Season and cool.
- Fill a pie dish, set a pie funnel or upturned egg cup in the middle, and lid with pastry.
- Crimp the edges, decorate with pastry leaves, glaze with egg and cut a vent.
- Bake at 200°C / 400°F (fan 180°C, gas 6) for 30–35 minutes until risen and golden. Serve with mash and peas.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.