Steak & Kidney Pie
Description
This classic Steak & Kidney Pie is the ultimate comfort food, featuring tender cubes of beef and kidney slow-braised until fork-tender in a rich, savory gravy. The deep, umami flavors are enhanced by Worcestershire sauce, rosemary, and oregano, creating a robust filling that is both hearty and aromatic. Topped with a homemade shortcrust pastry, this pie offers a delightful contrast between the crisp, buttery crust and the soft, succulent interior. It is an ideal dish for cold evenings, family dinners, or when you crave a traditional, satisfying meal.Directions
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Clean the beef kidney by removing the white membrane and any fat, then cut into 1-inch cubes.
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Cube the round steak into 1-inch pieces.
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Melt the shortening in a heavy-bottomed pot or Dutch oven over medium-high heat.
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Add the chopped onions and cook, stirring frequently, until deeply browned and caramelized.
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Add the beef and kidney cubes to the pot and brown on all sides.
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Pour in the beef broth (or water), Worcestershire sauce, rosemary, oregano, salt, and pepper.
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Cover the pot and reduce heat to low. Simmer gently for 1 to 1 1/2 hours, or until the meat is fork-tender.
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Preheat the oven to 400°F (200°C).
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In a small bowl, blend the softened butter and flour to create a beurre manié (thick paste).
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Drop small teaspoons of the beurre manié into the simmering stew, stirring constantly until the sauce thickens to your desired consistency.
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Stir in the minced parsley and adjust seasoning if necessary. Let the filling cool slightly.
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Transfer the meat and sauce into a deep pie dish or individual ramekins.
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Make the pastry: In a bowl, mix the pastry flour and salt. Cut in the chilled shortening until the mixture resembles coarse crumbs.
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Sprinkle cold water over the flour mixture, one tablespoon at a time, mixing lightly with a fork until the dough just holds together when pressed.
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Roll out the pastry on a floured surface and use it to cover the pie dish, crimping the edges to seal.
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Cut a small slit in the center of the pastry top to allow steam to escape.
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Bake for 30-40 minutes, or until the pastry is golden brown and cooked through.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 866kcal
- % Daily Value *
- Total Fat 57.6g89%
- Saturated Fat 24.2g121%
- Cholesterol 202mg68%
- Sodium 3054mg128%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 2.0g8%
- Sugars 0.8g
- Protein 69.1g139%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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