Steak & Kidney Pie

chefs-mate chefs-mate 0 Comments
Servings: 6 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A hearty, slow-simmered British classic with tender beef and kidney in a rich gravy, topped with golden pastry.
Steak & Kidney Pie recipe image
Steak & Kidney Pie recipe image
Print Recipe

Steak & Kidney Pie

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 1568.6

Description

This traditional Steak & Kidney Pie is the ultimate comfort food, perfect for a cozy weekend dinner. The secret lies in the long, slow simmering process which breaks down the tough cuts of beef and kidney, resulting in incredibly tender meat infused with deep, savory flavors. The gravy is enriched with red wine or beer, Worcestershire sauce, and beef bullion, creating a robust sauce that coats the meat beautifully. Topped with a flaky, golden-brown pastry crust, this pie offers a satisfying contrast of textures. It is a rustic, protein-packed meal that tastes even better the next day as the flavors meld together. Serve with mashed potatoes and steamed vegetables for a complete, home-style feast.

Directions

  1. Clean the beef kidney by removing the membrane and hard white glands, then cut into 1-inch chunks.
  2. Place flour on a sheet of waxed paper and coat both the kidney chunks and beef cubes thoroughly.
  3. Heat salad oil in a 5-quart Dutch oven over medium-high heat.
  4. Brown the floured meat pieces in batches until well-sealed, adding more oil if necessary.
  5. Remove the browned meat from the pot and set aside.
  6. Reduce heat to medium and add the chopped onion to the remaining drippings in the pot.
  7. Sauté the onion until almost tender, about 3 minutes, stirring occasionally.
  8. Stir in the wine (or beer), 1/2 cup water, bullion cubes, Worcestershire sauce, and pepper.
  9. Stir well to dissolve the bullion cubes completely.
  10. Return the browned meat to the pot and bring the liquid to a boil.
  11. Reduce heat to low, cover the pot, and simmer gently for 2 hours, or until the meat is fork-tender.
  12. Preheat the oven to 400°F (200°C).
  13. Spoon the meat mixture into a 2-quart round shallow casserole dish.
  14. Roll out the pastry into a circle about 1 inch larger than the diameter of the casserole.
  15. Place the pastry loosely over the meat mixture.
  16. Trim the pastry overhang to about 1 inch and press down to create a fluted edge.
  17. Beat the egg yolk with 1 teaspoon of water to create an egg wash.
  18. Brush the top of the pastry with the egg wash.
  19. Cut a few small slits in the center of the crust to allow steam to escape.
  20. Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling.
  21. Cover loosely with foil if the crust browns too quickly during baking.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1568.6kcal
% Daily Value *
Total Fat 101.1g156%
Saturated Fat 34.0g170%
Cholesterol 483.9mg162%
Sodium 603.2mg26%
Total Carbohydrate 29.0g10%
Dietary Fiber 1.2g5%
Sugars 2.0g
Protein 122.1g245%

* 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: beef, kidney, pie, stew, pastry, british, comfort food, dinner, slow cooked, gravy, main course, winter, hearty, traditional, meat, red wine, beef stew, homemade
Recipe Card powered by WP Delicious