Hello fellow food enthusiasts! Today, I’m diving into a hearty British classic that boasts a perfect blend of robust flavors and comfort – the steak and kidney pie. It’s one of those dishes that feels like a warm hug on a chilly day, bringing together nostalgia and taste in every bite. This recipe is all about simplicity, rich flavors, and a touch of British culinary history on your dinner table.
The steak and kidney pie is a staple in the UK, with its roots going back hundreds of years. It beautifully combines tender beef steak and lamb kidney in a luscious, aromatic gravy encased in a flaky puff pastry crust. At the heart of this dish is that satisfying contrast between the savory, melty filling and the light, crisp pastry. It’s no wonder this dish has stood the test of time!
Going through my pantry, as I often do at the start of a new recipe development, I felt an overwhelming urge to create something classically British, given our rainy weather and a craving for something comforting yet beautifully flavored. So, out came the beef and kidneys from the fridge, along with a trusty pack of puff pastry.
There’s a certain art to making this pie, and while it does take a bit of time to cook the filling to a tender perfection, trust me, the wait is well worth it. The red wine and beef stock combine to create a very rich and flavorful sauce that’s lifted with a touch of Worcestershire sauce and thyme. Imagine that scent wafting through your home! It instantly takes me back to cozy family dinners by the fireplace.
A tip for those of you cooking along: Give the pie some time to rest after it comes out of the oven. It allows the juices to settle and makes serving much easier. You don’t want any of those magnificent flavors to escape!
Pair this pie with some creamy mashed potatoes or garden peas for a wholesome meal that’s sure to please any palate. Whether you’re hosting a dinner party or enjoying a quiet evening with your loved ones, this steak and kidney pie promises warmth and satisfaction.
So, what do you say? Let’s get cooking and bring a bit of British tradition into your kitchen today. If you try this recipe, I’d love to hear how it turned out for you! Until next time, happy cooking!
Ingredients
– 500g beef steak, diced
– 250g lamb kidney, trimmed and diced
– 2 tablespoons plain flour
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 250ml beef stock
– 250ml red wine
– 2 teaspoons Worcestershire sauce
– 2 teaspoons fresh thyme leaves
– 1 bay leaf
– 1 sheet of puff pastry (approx. 320g)
– 1 egg, beaten for glazing
Method
1. Preheat your oven to 180°C (350°F).
2. Season the diced beef steak and lamb kidney with salt and black pepper, then coat them lightly with the plain flour.
3. In a large, ovenproof saucepan or casserole dish, heat the vegetable oil over medium-high heat. Add the beef and kidney pieces, searing them in batches until browned on all sides. Transfer the browned meat to a plate and set aside.
4. In the same pan, add the finely chopped onion and minced garlic. Sauté for about 5 minutes until the onions are soft and translucent.
5. Return the browned meat to the saucepan, pour in the beef stock and red wine, and stir in the Worcestershire sauce, fresh thyme leaves, and the bay leaf. Bring the mixture to a gentle simmer.
6. Cover the saucepan and transfer it to the preheated oven. Cook for approximately 1.5 hours or until the steak and kidney are tender and the sauce has thickened. Remove the bay leaf and allow the filling to cool slightly.
7. Increase the oven temperature to 200°C (400°F).
8. Roll out the puff pastry on a lightly floured surface to fit over the top of your pie dish. Transfer the slightly cooled filling to the pie dish, then cover with the puff pastry, trimming any excess. Press the edges of the pastry against the dish to seal, and make a small slit in the center to allow steam to escape.
9. Brush the top of the pastry with the beaten egg to give your pie a golden finish.
10. Bake in the oven for 20-25 minutes or until the pastry is puffed and golden brown.
11. Remove from the oven and let cool for a few minutes before serving. Enjoy your hearty British classic steak and kidney pie!
