Steak And Kidney Pie
A hearty traditional British steak and kidney pie featuring tender beef, savory kidneys, rich gravy, and flaky pastry, perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- Trim fat from steak and cut into 3/4-inch cubes.
- Remove skin and fat from kidneys and cut into 1/2-inch cubes.
- Dredge meat with 3 tablespoons flour mixed with salt and pepper.
- Melt margarine in a stew pan or Dutch oven.
- Add onion and brown lightly.
- Remove onion, then brown steak cubes a few at a time in the remaining drippings.
- Add onion, hot beef stock, and Worcestershire sauce.
- Cover tightly and simmer gently for 1 to 2 hours or until tender.
- Mix remaining flour with 1 tablespoon margarine.
- Add to gravy to thicken.
- Pour mixture into a 10-inch pie dish, invert a custard cup in the center to support the crust.
- Roll out pastry and cover the pie.
- Cut small slits for steam to escape; crimp edges of pastry.
- Brush with milk.
- Bake in a hot 425°F oven for 30 minutes or until the crust is golden.
Tips & Substitutions
For a richer flavor, consider marinating the steak and kidneys in Worcestershire sauce overnight. If you don't have lamb kidneys, beef kidneys can be a good substitute. For a healthier option, use whole wheat flour instead of regular flour for dredging. To enhance the gravy, add a splash of red wine during simmering. Remember to taste and adjust seasoning before serving.
Serving Suggestions
Serve the steak and kidney pie hot, accompanied by creamy mashed potatoes and steamed green vegetables for a hearty meal. A side of pickled onions or a fresh green salad can add a refreshing contrast. This dish pairs beautifully with a robust red wine, enhancing the beef flavors. For a comforting soup to start, consider serving with a bowl of Portugese Kale Soup.
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 in a preheated oven at 350°F for about 20-25 minutes or until heated through. For best results, cover with foil to prevent the crust from burning.
Nutrition & Diet Analysis (per serving)
Each serving of Steak And Kidney Pie contains roughly 131 calories, with 3g protein, 20g carbohydrates, and 5g fat. It is an excellent source of vitamin C (49% 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 allow it to cool completely before storing it in the refrigerator. When you're ready to assemble, simply reheat the filling before pouring it into the pie crust.
What can I use instead of shortcrust pastry?
If you don't have shortcrust pastry, you can use puff pastry for a flakier texture. Alternatively, a homemade biscuit dough can work well for a different twist. Just ensure the dough is rolled out thinly to allow it to cook properly.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and flaky. You can also check the filling by inserting a skewer or knife into the center; it should come out hot. If the crust is browning too quickly, cover the edges with foil to prevent burning.
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).