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.
1 hour 40 minutes
- 450g/1lb braising or stewing steak, cut into 2.5cm/1inch cubes
- 225g/8oz ox or lamb’s kidney, cored and cut into small chunks
- 15ml/1tbsp rapeseed or sunflower oil
- 1 onion, peeled and sliced
- 100g chestnut mushrooms, quartered
- 25g/1oz plain flour
- 450ml/16 fl oz. good, hot beef stock
- 1 sachet bouquet garni
- 200ml/7 fl oz.stout or brown ale
- Salt and freshly milled black pepper
- 500g/1lb 2oz prepared puff pastry
- 1 egg, beaten
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/2pint ovenproof pie dish.
Preheat the oven to Gas mark 6, 200°C/400°F. Roll out the pastry and cut out a circle, large enough to cover the dish. Dampen the edges of each 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.