Hello, everyone!
I hope you’re all having a fantastic day! Today, I have something truly close to my heart: a comforting British classic that’s perfect for those cozy evenings at home. We’re making a Homemade Steak and Kidney Pie, but with a little twist to elevate it to the next level.
As many of you know, I absolutely love diving into recipes that bring a sense of home and warmth to the dining table. Growing up in the UK, a hearty steak and kidney pie was always a favorite. The rich, savory filling and the golden puff pastry make it an absolute winner for any season — but it’s particularly delightful as we head into the colder months.
Let’s get started with the ingredients. Here’s what you’ll need for this super comforting dish.
- 500g beef steak, diced
- 250g lamb kidney, diced
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 300ml beef stock
- 200ml dark ale or stout
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 sheet puff pastry (approx. 320g)
- 1 egg, beaten for egg wash
Now, onto the method! I can already imagine the wonderful aromas that will soon be filling your kitchen. Here’s how to make this delightful pie:
- Preheat your oven to 180°C (350°F).
- In a large oven-proof skillet or casserole, heat the vegetable oil over medium-high heat. Add the diced beef steak and lamb kidney, cooking until browned on all sides, about 5-7 minutes.
- Remove the meat from the skillet and set aside. In the same skillet, add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the onions and garlic, stirring well to combine. Cook the flour mixture for 2 minutes, ensuring it does not burn.
- Gradually add the beef stock and dark ale or stout, stirring continuously to create a thick, smooth sauce.
- Return the browned beef and kidney to the skillet, then add the Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Stir well to combine, ensuring the meat is evenly coated in the sauce.
- Bring the mixture to a simmer, then cover and place the skillet in the preheated oven. Cook for 1 hour, or until the meat is tender and the sauce has thickened.
- After 1 hour, remove the skillet from the oven and increase the oven temperature to 200°C (400°F).
- Roll out the puff pastry to fit the top of the skillet or transfer the filling to a pie dish if preferred. Place the puff pastry sheet over the filling, trimming any excess and crimping the edges to seal.
- Brush the beaten egg over the puff pastry to give it a golden finish.
- Cut a few small slits in the top of the pastry to allow steam to escape during baking.
- Bake the pie at 200°C (400°F) for 20-25 minutes, or until the pastry is golden brown and puffed.
- Remove from the oven and let the pie rest for 5 minutes before serving hot.
One of the things I adore about this recipe is its ability to bring everyone together. My partner and I love tucking into this dish with a side of creamy mashed potatoes and some steamed greens. It’s the kind of meal that warms you from the inside out and makes you appreciate the simple pleasures in life.
I hope you give this Steak and Kidney Pie a try and find it as comforting and delicious as we do. Don’t forget to share your creations with me; I’d love to see how it turns out for you!
Until next time, happy cooking!
Al
Ingredients
- 500g beef steak, diced
- 250g lamb kidney, diced
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 300ml beef stock
- 200ml dark ale or stout
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 sheet puff pastry (approx. 320g)
- 1 egg, beaten for egg wash
Method
- Preheat your oven to 180°C (350°F).
- In a large oven-proof skillet or casserole, heat the vegetable oil over medium-high heat. Add the diced beef steak and lamb kidney, cooking until browned on all sides, about 5-7 minutes.
- Remove the meat from the skillet and set aside. In the same skillet, add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour over the onions and garlic, stirring well to combine. Cook the flour mixture for 2 minutes, ensuring it does not burn.
- Gradually add the beef stock and dark ale or stout, stirring continuously to create a thick, smooth sauce.
- Return the browned beef and kidney to the skillet, then add the Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Stir well to combine, ensuring the meat is evenly coated in the sauce.
- Bring the mixture to a simmer, then cover and place the skillet in the preheated oven. Cook for 1 hour, or until the meat is tender and the sauce has thickened.
- After 1 hour, remove the skillet from the oven and increase the oven temperature to 200°C (400°F).
- Roll out the puff pastry to fit the top of the skillet or transfer the filling to a pie dish if preferred. Place the puff pastry sheet over the filling, trimming any excess and crimping the edges to seal.
- Brush the beaten egg over the puff pastry to give it a golden finish.
- Cut a few small slits in the top of the pastry to allow steam to escape during baking.
- Bake the pie at 200°C (400°F) for 20-25 minutes, or until the pastry is golden brown and puffed.
- Remove from the oven and let the pie rest for 5 minutes before serving hot.
