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.
2 hours 50 minutes
- 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
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.