Steak & Kidney Pie

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.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 866

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

1
Clean the beef kidney by removing the white membrane and any fat, then cut into 1-inch cubes.
2
Cube the round steak into 1-inch pieces.
3
Melt the shortening in a heavy-bottomed pot or Dutch oven over medium-high heat.
4
Add the chopped onions and cook, stirring frequently, until deeply browned and caramelized.
5
Add the beef and kidney cubes to the pot and brown on all sides.
6
Pour in the beef broth (or water), Worcestershire sauce, rosemary, oregano, salt, and pepper.
7
Cover the pot and reduce heat to low. Simmer gently for 1 to 1 1/2 hours, or until the meat is fork-tender.
8
Preheat the oven to 400°F (200°C).
9
In a small bowl, blend the softened butter and flour to create a beurre manié (thick paste).
10
Drop small teaspoons of the beurre manié into the simmering stew, stirring constantly until the sauce thickens to your desired consistency.
11
Stir in the minced parsley and adjust seasoning if necessary. Let the filling cool slightly.
12
Transfer the meat and sauce into a deep pie dish or individual ramekins.
13
Make the pastry: In a bowl, mix the pastry flour and salt. Cut in the chilled shortening until the mixture resembles coarse crumbs.
14
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.
15
Roll out the pastry on a floured surface and use it to cover the pie dish, crimping the edges to seal.
16
Cut a small slit in the center of the pastry top to allow steam to escape.
17
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.

Keywords: steak and kidney pie, british pie, beef kidney, slow cooked, comfort food, homemade pastry, shortcrust, worcestershire sauce, rosemary, oregano, hearty dinner, traditional recipe, braised beef, savory pie, family meal, winter warmer, beef stew, pie crust, meat pie

Read it online: https://www.chefs-mate.com/recipe/steak-kidney-pie-3/