Steak and Kidney Pie Recipe

Master this homemade Steak and Kidney Pie recipe with our step-by-step guide to creating the best traditional British comfort food. Learn how to make perfectly flaky shortcrust pastry and a rich, savory filling with tender beef and kidney. This easy baking recipe yields restaurant-quality results every time.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

2 hours 30 mins

Serves:

1 pie (6 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for glazing)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">700g beef steak (chuck or braising steak), cut into 2cm cubes</li><li class="ingredients-single-item">300g lamb or ox kidneys, cored and diced</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">2 onions, finely chopped</li><li class="ingredients-single-item">2 carrots, diced</li><li class="ingredients-single-item">250g mushrooms, quartered</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">400ml beef stock</li><li class="ingredients-single-item">200ml dark stout (such as Guinness)</li><li class="ingredients-single-item">2 tbsp Worcestershire sauce</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23-25cm (9-10 inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Heavy-based saucepan or Dutch oven</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. This creates small pockets of fat that will produce flaky layers during baking. Work quickly to keep ingredients cool - warm butter will create a tougher pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the cold water, a tablespoon at a time, mixing with a knife until the dough just comes together. You may not need all the water - stop when the dough forms clumps that press together easily. Turn out onto a lightly floured surface and gently bring together, but don't knead (overworking develops gluten, resulting in tough pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, roughly 2/3 for the base and 1/3 for the lid. Flatten into discs, wrap in cling film, and refrigerate for at least 30 minutes. Cold pastry is easier to handle and produces better results as the butter remains solid until hitting the oven's heat.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare your filling. Pat the steak and kidney pieces dry with paper towels - this ensures proper browning rather than steaming. Heat 1 tablespoon of oil in a large heavy-based saucepan over high heat. Brown the steak in batches, being careful not to overcrowd the pan, then set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce heat to medium and add the remaining oil. Add the onions and carrots, cooking for 5-7 minutes until softened. Add the mushrooms and cook for another 3 minutes until they begin to release their moisture. The slow caramelization of vegetables builds a foundation of flavor for your pie.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Return the meat to the pan, sprinkle with the flour and stir continuously for 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your gravy. Gradually add the beef stock, stirring constantly to prevent lumps from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour in the stout, Worcestershire sauce, and add the bay leaves, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1.5-2 hours, until the meat is very tender. The collagen in the meat will break down into gelatin, creating a rich, silky gravy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and allow to cool completely. This step is crucial - adding hot filling to pastry will melt the butter in the dough and create a soggy bottom. For best results, make the filling a day ahead and refrigerate overnight, which also allows the flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Roll out the larger piece of pastry on a lightly floured surface to about 3-4mm thickness, making it large enough to line your pie dish with some overhang. Carefully drape it over your rolling pin to transfer to the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Press the pastry gently into the corners of the dish without stretching it (which would cause shrinkage). Leave a slight overhang around the edges. Spoon in the cooled filling, removing the bay leaves. Brush the pastry rim with beaten egg.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Roll out the remaining pastry for the lid. Carefully place over the filling and press the edges together to seal. Trim any excess pastry and crimp the edges decoratively with a fork or your fingers. This not only looks attractive but ensures a good seal.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Make a small steam hole in the center (essential for allowing steam to escape), and decorate with pastry trimmings if desired. Brush the entire surface with beaten egg for a professional-looking golden finish. The protein in the egg creates a beautiful shine and color.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake in the preheated oven for 40-45 minutes until the pastry is deeply golden and the filling is bubbling. If the top is browning too quickly, cover loosely with foil. Allow to rest for 10-15 minutes before serving - this lets the filling settle and makes it easier to slice cleanly.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Serve warm with seasonal vegetables or a simple green salad. Your Steak and Kidney Pie will have a gloriously flaky crust and rich, savory filling that showcases the tender meat and deeply flavored gravy. Enjoy this quintessential British comfort food at its finest!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Steak and Kidney Pie?

The classic Steak and Kidney Pie combines beef steak, lamb or ox kidneys, onions, carrots and mushrooms in a rich gravy made with beef stock and dark stout. This is all encased in a homemade shortcrust pastry made from flour, butter, salt and cold water.

How to cook Steak and Kidney Pie at home?

Learn how to cook Steak and Kidney Pie by first making shortcrust pastry and chilling it. Meanwhile, brown the meat, sauté vegetables, add flour and liquids, then simmer until tender. Cool the filling completely before adding to your pastry-lined dish. Top with more pastry, seal the edges, add a steam vent, and bake until golden. Rest before serving for the perfect British classic.

Why should I let the pie filling cool before adding it to the pastry?

Cooling the filling prevents the pastry butter from melting prematurely, which would result in a soggy bottom. It also allows the flavours to develop more fully and makes the gravy set to the perfect consistency. For best results, make your filling a day ahead and refrigerate overnight.

What's the secret to achieving flaky shortcrust pastry for savoury pies?

The secret to flaky shortcrust pastry is keeping everything cold, handling the dough minimally, and not overworking it. Use ice-cold water and butter, work quickly with cold hands, and chill the pastry before rolling. These steps prevent gluten development and keep butter solid until baking.

Can you substitute the kidneys in this traditional British pie?

Yes, you can substitute kidneys with more steak, mushrooms, or even liver if preferred. While kidneys provide a distinctive flavour to this classic dish, many modern versions skip them altogether. Adding extra mushrooms or a splash more Worcestershire sauce will help maintain depth of flavour.

Want to try something else in ...