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.
Nutrition & Diet Analysis (per serving)
513
kcal
26% DV
Protein
Fat
Carbs
Contains
Milk
Wheat/Gluten
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).
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).