Steak & Kidney Pie #2

This hearty Steak & Kidney Pie is a comforting traditional dish perfect for cold evenings. Tender cubes of beef and lamb kidney simmer slowly in a rich beef stock with onions and root vegetables until fork-tender. The filling is thickened for a luxurious gravy and topped with shortcrust pastry, then baked until golden brown. It offers a deep, savory flavor profile with a satisfying texture. Ideal for a cozy family dinner or a special weekend meal, this pie delivers robust warmth and classic pub-style taste in every bite.

Cooking Method: Baking, Stewing

Cuisine: British

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1238.6

Description

This hearty Steak & Kidney Pie is a comforting traditional dish perfect for cold evenings. Tender cubes of beef and lamb kidney simmer slowly in a rich beef stock with onions and root vegetables until fork-tender. The filling is thickened for a luxurious gravy and topped with shortcrust pastry, then baked until golden brown. It offers a deep, savory flavor profile with a satisfying texture. Ideal for a cozy family dinner or a special weekend meal, this pie delivers robust warmth and classic pub-style taste in every bite.

Ingredients

1 1/2 pound Beef; (rump round?)
3/4 pound Lamb kidney
3 cup Beef stock; (or bouillon)
1 1/3 cup Onions; chopped
3 tablespoon Butter; (or margerine etc)

Directions

1
Cut the beef into 1-inch cubes and set aside.
2
Trim the lamb kidneys, remove the white sinew from the center, and dice them into small pieces.
3
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
4
Add the chopped onions and saut&# 195;Â© until soft and transparent, about 5 minutes.
5
Add the beef cubes to the pot and cook, turning constantly, until browned on all sides.
6
Add diced carrots and celery to the pot and stir to combine with the meat and onions.
7
Pour in the beef stock, ensuring the meat is mostly submerged.
8
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender.
9
Add the diced lamb kidney to the pot in the last 20 minutes of cooking to prevent overcooking.
10
Mix flour with a little cold water or stock to make a slurry, then stir into the pie filling to thicken the gravy.
11
Season with salt, pepper, and Worcestershire sauce to taste.
12
Transfer the hot filling to a pie dish.
13
Roll out shortcrust pastry and cover the pie dish, crimping the edges to seal.
14
Cut a small hole in the center of the pastry to allow steam to escape.
15
Bake at 450ÃÂ°F (230ÃÂ°C) for 20-25 minutes until the pastry is golden brown and cooked through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1238.6kcal

% Daily Value *
Total Fat 79.6g123%
Saturated Fat 34.4g172%
Cholesterol 380.0mg127%
Sodium 389.0mg17%
Total Carbohydrate 7.5g3%
Dietary Fiber 1.4g6%
Sugars 3.4g
Protein 113.3g227%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: steak, kidney, pie, beef, lamb, pastry, gravy, british, comfort food, stew, dinner, hearty, traditional, sausage, onion, carrot, celery, shortcrust, baking, simmering

Read it online: https://www.chefs-mate.com/recipe/steak-kidney-pie-2/