Free Body Calculator – Know Your Body
Wondering if your body is in a healthy range? Use our Free Body Calculator to find out if you're fit, normal, or need a lifestyle change. Get personalized tips, calorie targets, and your ideal protein, carbs, and fat intake – all in seconds.
Try Free Body Calculator Now
How to Make Steak and Kidney Pie – A Step-by-Step Guide
Steak and Kidney Pie is a classic British comfort food, featuring slow-cooked beef and kidneys in a flavorful gravy, encased in buttery, flaky pastry. This hearty dish is perfect for cozy dinners and special occasions.
Ingredients
- For the Filling:
- 1 pound 450g beef chuck or stewing steak, cut into bite-sized pieces
- ½ pound 225g lamb or beef kidneys, trimmed and chopped
- 2 tablespoons flour for coating
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil or butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup 250ml beef stock
- ½ cup 125ml dark ale or stout (optional, for richer flavor)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thickening
- For the Pastry:
- 2 cups 250g all-purpose flour
- ½ teaspoon salt
- ½ cup 115g cold butter, cubed
- ¼ cup 60ml cold water (or more as needed)
- 1 egg beaten (for egg wash)
Instructions
- Prepare the Filling:
- Coat the Meat:
- In a bowl, toss the beef and kidney pieces with flour, salt, and pepper until evenly coated.
- Brown the Meat:
- Heat 2 tablespoons oil or butter in a large pot over medium-high heat.
- Sear the beef and kidneys in batches until browned on all sides. Remove from the pot and set aside.
- Cook the Vegetables:
- In the same pot, add onions and garlic. Cook for 3-4 minutes until softened.
- Make the Gravy:
- Stir in tomato paste, then pour in the beef stock, ale (if using), Worcestershire sauce, thyme, and bay leaf.
- Return the browned beef and kidneys to the pot.
- Bring to a simmer, cover, and cook on low heat for 1 ½ hours, stirring occasionally.
- Thicken the Gravy (Optional):
- If the sauce is too thin, stir in cornstarch mixed with water and simmer until thickened.
- Remove from heat and let the filling cool while preparing the pastry.
- Prepare the Pastry:
- Make the Dough:
- In a bowl, mix flour and salt. Add cold butter and rub it into the flour with your fingertips until it resembles breadcrumbs.
- Gradually add cold water, stirring until the dough comes together.
- Wrap in plastic wrap and chill for 30 minutes.
- Preheat the Oven:
- Set oven to 375°F (190°C).
- Assemble the Pie:
- Roll Out the Pastry:
- On a floured surface, roll out ⅔ of the dough and press it into a 9-inch pie dish or individual ramekins.
- Fill with the cooled steak and kidney mixture.
- Top and Seal:
- Roll out the remaining pastry and place it over the filling. Trim the edges and crimp to seal.
- Brush the top with beaten egg and cut a small slit in the center for steam to escape.
- Bake:
- Bake for 30-35 minutes, until golden brown.
- Serve:
- Let the pie rest for 5 minutes, then slice and serve warm.
Notes
- Make Ahead: The filling can be made a day in advance and stored in the fridge.
- Shortcut Pastry: Store-bought puff pastry works great if you’re short on time.
- Serving Suggestions: Pair with mashed potatoes, steamed greens, or a side of mushy peas.
- Storage: Leftovers can be stored in the fridge for 3 days or frozen for 2 months.
Nutrition
Calories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSodium: 750mgFiber: 3g