Dinner

Steak and Kidney Pie

Name: Steak and Kidney Pie
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Cuisine: British
Ingredients: 300g Puff pastry; Egg white, beaten, Beaten; Egg yolks, beaten, Beaten; 2 tbs Vegetable oil; 70 ml Beef; 200g Lamb kidney; 2 chopped Onions, chopped; 30g Plain flour; 85 ml Beef stock; Salt, pinch; Pepper, pinch; Worcestershire sauce, Dash

A classic British pie with beef and lamb kidney in a rich gravy, topped with golden puff pastry.

2 hr 40 min
650 kcal
British

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Preheat the oven to 220°C/425°F/Gas 7.
Step 2:
Heat the vegetable oil in a large frying pan and brown the beef all over, working in batches if needed. Set aside.
Step 3:
Brown the kidneys on both sides in the same pan.
Step 4:
Add the onions and cook for 3–4 minutes.
3–4 min
Step 5:
Return the beef to the pan, sprinkle over the flour, and coat the meat and onions.
Step 6:
Add the stock, stir well, and bring to the boil.
Step 7:
Reduce the heat and simmer, uncovered, for 1½ hours. If the liquid evaporates too much, add more stock.
Step 8:
Remove from the heat, add the salt, pepper, and Worcestershire sauce, and allow to cool completely.
Step 9:
Put the cooked meat mixture into a pie dish.
Step 10:
Roll out the pastry to 5 mm/¼ inch thick and 5 cm/2 inches larger than the pie dish.
Step 11:
Lift the pastry with a rolling pin and place it over the pie dish. Trim and crimp the edges with your fingers and thumb.
Step 12:
Brush the surface with the beaten egg mixture and bake for 30–40 minutes, until golden brown and puffed.
30–40 min
Step 13:
Serve with creamy mash and steamed vegetables to soak up the gravy.