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. The long cooking time ensures the connective tissues break down completely, resulting in a melt-in-your-mouth texture that pairs perfectly with mashed potatoes or steamed vegetables.
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.Ingredients
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&# 194;°F (200ðC).
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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 4
- Amount Per Serving
- Calories 866.3kcal
- % Daily Value *
- Total Fat 57.6g89%
- Saturated Fat 24.2g121%
- Cholesterol 202.3mg68%
- Sodium 3054.3mg128%
- 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.
Note
Cleaning Kidney: Beef kidney has a strong flavor. To clean it thoroughly, split it open, remove the white core and any surrounding fat, then soak in cold water for 30 minutes before cooking. This helps to mellow the taste.
Pastry Variations: You can use store-bought shortcrust or puff pastry for a quicker version. If using puff pastry, ensure it is fully thawed before rolling.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the pastry texture, or microwave individual portions of the filling.
Make Ahead: The filling can be made up to 2 days in advance. Cool completely before topping with pastry and baking. This allows the flavors to meld and makes assembly easier.
