A Brief History of Steak and Kidney Pie
Before diving into the recipe, let’s take a moment to appreciate the history behind this iconic dish. Steak and kidney pie recipe has deep roots in British cuisine, with variations of meat pies dating back to medieval times. Meat pies were a practical way to preserve meat, and the pastry acted as a container for the filling. Over time, the dish evolved to become a staple of British pub menus and home cooking.
The steak and kidney pie recipe gained widespread popularity during the Victorian era when offal, like kidneys, was commonly used in everyday cooking. It was an economical way to use all parts of the animal, and the distinctive flavor of the kidneys added complexity to the dish. Today, steak and kidney pie remains a beloved part of British food culture, celebrated for its rustic charm and robust flavors.
Ingredients
Here’s a list of the ingredients you’ll need to prepare a traditional steak and kidney pie recipe. This recipe serves 4-6 people, but you can easily adjust the quantities depending on your needs.
For the filling:
- 1 lb (450g) beef steak (preferably braising steak or chuck), diced into 1-inch cubes
- 8 oz (225g) lamb or beef kidneys, cleaned and diced
- 2 medium onions, finely chopped
- 2 cloves of garlic, minced
- 1 cup (240ml) beef stock or broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme (or fresh, if available)
- 1 bay leaf
- 2 tablespoons flour (for thickening)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter (for frying)
- Optional: mushrooms, carrots, or peas for extra flavor and texture
For the pastry:
- 2 ½ cups (300g) all-purpose flour
- 1 cup (225g) cold butter, cubed
- 1 egg, beaten (for glazing the top)
- Pinch of salt
- Cold water (to bring the dough together)
Step 1: Preparing the Pastry
The first step in making a great steak and kidney pie recipe is preparing the pastry. For a traditional version, shortcrust pastry is typically used. This type of pastry is buttery and flaky, providing the perfect balance to the rich filling inside.
1.1. Making the Pastry Dough
In a large mixing bowl, combine the flour and a pinch of salt. Add the cold, cubed butter to the flour mixture and use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. The key here is to work quickly and lightly to avoid the butter melting too much.
Once you have a breadcrumb-like texture, add 1-2 tablespoons of cold water at a time, mixing it in with a fork or your hands until the dough comes together. Be careful not to add too much water; you want just enough to bind the dough without making it too wet.
Once the dough forms a ball, wrap it in plastic wrap and refrigerate for at least 30 minutes. This step is crucial for allowing the gluten in the flour to relax, making the pastry easier to work with later.
You can also switch up the crust by trying something a bit lighter, like the dough used in our perfect lemon icebox pie recipe.
Step 2: Preparing the Filling
While the pastry is chilling, it’s time to prepare the filling. The key to a flavorful steak and kidney pie lies in slow-cooking the meat and allowing the gravy to develop rich, deep flavors.
2.1. Cleaning the Kidneys
Kidneys have a strong flavor that some people love, while others find it too intense. To reduce the strong taste, you can clean the kidneys by cutting away any white fatty tissue and membranes. Soak them in cold water with a little lemon juice or vinegar for about 20 minutes, then rinse thoroughly.
How to Clean and Prepare Kidneys: If you’re new to cooking with kidneys, this guide provides a detailed tutorial. Learn how.
2.2. Browning the Meat
Heat the olive oil or butter in a large, heavy-bottomed pan over medium-high heat. Once hot, add the diced steak in batches, browning each piece on all sides. Browning the meat adds depth of flavor, so don’t skip this step! Once browned, remove the steak from the pan and set it aside.
Next, add the diced kidneys to the pan and brown them in the same way. This step may take less time than the steak, as the kidneys cook faster. Once browned, set the kidneys aside with the steak.
2.3. Cooking the Onions and Garlic
In the same pan, reduce the heat to medium and add the chopped onions and minced garlic. Cook until the onions are soft and translucent, about 5 minutes. Stir frequently to avoid burning the garlic.
2.4. Making the Gravy
Once the onions are cooked, sprinkle the flour over the onion mixture. Stir the flour into the onions and cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the beef stock, stirring constantly to avoid lumps. The flour will help thicken the gravy as it simmers.
Add the Worcestershire sauce, tomato paste, thyme, and bay leaf to the gravy. Season with salt and black pepper. Return the browned steak and kidneys to the pan, stirring to combine everything. At this point, you can also add optional vegetables like mushrooms or carrots for added texture and flavor.
Lower the heat and let the filling simmer gently for 1-1.5 hours, or until the meat is tender and the gravy has thickened. Stir occasionally to prevent sticking.
Step 3: Assembling the Pie
Now that the filling is ready, and the pastry has chilled, it’s time to assemble the pie.
3.1. Rolling Out the Pastry
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out two-thirds of the pastry to fit your pie dish, leaving enough overhang to create a nice edge. Gently press the pastry into the dish, ensuring it covers the base and sides evenly.
3.2. Adding the Filling
Remove the bay leaf from the filling and spoon the mixture into the prepared pastry-lined dish. The filling should come up just below the top of the dish to allow room for the pastry lid.
3.3. Creating the Pastry Lid
Roll out the remaining third of the pastry to form the top of the pie. Brush the edges of the bottom pastry with a little beaten egg to help seal the lid. Place the pastry lid over the filling and press the edges to seal them. You can crimp the edges with a fork or your fingers for a decorative finish.
3.4. Glazing and Venting
Brush the top of the pastry with the beaten egg to give it a golden, shiny finish when baked. Use a knife to cut a small steam vent in the center of the pie to allow steam to escape during baking.
Step 4: Baking the Pie
Place the pie in the preheated oven and bake for 30-40 minutes, or until the pastry is golden brown and crisp. If the pastry browns too quickly, you can cover it with foil to prevent burning.
Once the pie is done, remove it from the oven and let it rest for a few minutes before serving. This allows the filling to set slightly, making it easier to slice and serve.
Step 5: Serving Suggestions
Steak and kidney pie is a hearty dish that pairs well with a variety of side dishes. Here are a few classic accompaniments to serve with your pie:
- Mashed Potatoes: Creamy mashed potatoes are the perfect side to soak up the rich gravy.
- Mushy Peas: A British favorite, mushy peas add a pop of color and fresh flavor to the plate.
- Roasted Vegetables: Try roasted carrots, parsnips, or Brussels sprouts for a warm, comforting side.
- Gravy: If you have any leftover gravy, serve it alongside the pie for extra richness.
Tips and Variations
- Kidney Substitutes: If you’re not a fan of kidneys, you can replace them with mushrooms or omit them entirely for a steak-only pie.
- Vegetarian Option: For a vegetarian twist, substitute the steak and kidney with hearty vegetables like mushrooms, lentils, and root vegetables. Use vegetable stock instead of beef stock for the gravy.
- Make-Ahead Tip: The filling can be prepared a day in advance and stored in the refrigerator. Simply assemble the pie and bake it when ready to serve.
Final Thoughts
Steak and kidney pie is a timeless dish that brings warmth and comfort to the dinner table. With its flaky pastry and savory filling, it’s no wonder this dish has been a favorite in British homes for generations. Whether you stick to the traditional recipe or experiment with your own variations, this pie is sure to become a family favorite.
Give this recipe a try, and let us know how it turns out! Feel free to share your own tips and tricks in the comments below.
Happy cooking!
