Hearty Steak And Kidney Pie
Hearty and rich, this steak and kidney pie combines tender chuck beef, flavorful kidneys, and mushrooms in a savory broth, encased in flaky pastry. Perfect for comforting family dinners or special gatherings, it offers deep flavors with a touch of elegance and rustic charm.
Ingredients
- 2 1/2 packages (10 oz.) pie crust mix ⓘ
- 2 pounds chuck beef, cut into 2 x 1-inch strips ⓘ
- all-purpose flour ⓘ
- 6 tablespoons butter or margarine ⓘ
- 2 veal kidneys ⓘ
- 1 teaspoon salt ⓘ
- 2 (10 3/4 oz.) cans beef broth ⓘ
- 1 pint fresh oysters or 1 (8 oz.) can oysters (optional)
- 1 pound fresh mushrooms, washed and halved or canned mushrooms ⓘ
- 1 cup chopped onion ⓘ
- 2 tablespoons fresh parsley, chopped ⓘ
- 1/2 crumbled bay leaf ⓘ
- 1 teaspoon dried thyme leaves ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Cover kidneys with cold water and add 1 teaspoon salt; let stand for 1 hour.
- Prepare pie crust mix according to package directions and refrigerate until ready to use.
- Roll 2 1/2 packages (10 oz.) pie crust mix in 1/4 cup flour on waxed paper, coating evenly; shake off excess flour.
- In a large skillet, melt 6 tablespoons butter or margarine.
- Add 2 pounds of chuck cut into 2 x 1-inch strips and brown well on all sides, about 25 minutes.
- Brown only enough at one time to cover the bottom of the skillet.
- Arrange the browned chuck strips around the sides of a 9 x 13-inch baking dish.
- Drain and rinse the kidneys, then cut into small pieces if desired.
- Add kidneys, mushrooms, chopped onion, chopped parsley, crumbled bay leaf, dried thyme leaves, and salt to the skillet.
- Pour in undiluted beef broth from the cans and cook until the mixture is thickened and flavors meld, about 10-15 minutes.
- Pour filling into the prepared pie crust in the baking dish.
- Cover with remaining pie crust, seal edges, and cut slits on top for steam to escape.
- Bake at 375°F (190°C) for 45-50 minutes or until crust is golden brown.
- Optional: add fresh oysters or canned oysters to the filling before baking for added flavor.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine to the filling. If you can't find veal kidneys, beef kidneys are a suitable substitute. To save time, use pre-sliced mushrooms and pre-chopped onions. Always ensure the pie crust is well-sealed to prevent leakage during baking. If you enjoy hearty dishes, this pie pairs well with French Oven Stew.
Serving Suggestions
Serve the pie with a side of steamed vegetables or a fresh green salad for a balanced meal. Mashed potatoes or a creamy polenta can complement the hearty filling beautifully. A glass of robust red wine enhances the flavors, making it a great pairing with this dish. For a comforting winter meal, consider browsing more beef recipes.
Storage & Reheating
Leftover steak and kidney pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave it for quicker reheating, but the crust may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Hearty Steak And Kidney Pie contains roughly 1278 calories, with 53g protein, 186g carbohydrates, and 52g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (169% of the Daily Value), and calcium (121% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 718mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance. Just store it in the refrigerator and assemble the pie when you're ready to bake. This allows the flavors to meld even more, resulting in a tastier dish.
Is it possible to freeze the pie?
Absolutely! You can freeze the unbaked pie for up to 3 months. Just wrap it tightly in plastic wrap and foil. When ready to bake, cook from frozen, adding an extra 10-15 minutes to the baking time.
What can I substitute for the mushrooms?
If you’re not a fan of mushrooms, you can replace them with diced carrots or celery for added texture. Alternatively, try using a mix of bell peppers for a different flavor profile while keeping the dish hearty.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).