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Steak and Kidney Pie Recipe



Steak and Kidney Pie

Photo © Elaine Lemm
A classic in British Food has to be the Steak and Kidney Pie. This steak and kidney pie recipe, may at first seem a little daunting but that is only because the filing needs a long slow cook, but that gives you lots of time to make the pastry.

To save time, you can make the pastry ahead of time or use the time while the filling is cooking to make and rest the pastry.

Do not confuse Steak and Kidney Pie with Steak and Kidney Pudding, this is something completely different.

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Yield: Serves 4


  • 7 oz/200g all purpose/plain flour
  • pinch of salt
  • 4 oz/ 110g butter, cubed or an equal mix of butter and lard
  • 2-3 tbsp cold water
  • 1 beaten egg for glaze
  • 1oz/25g all purpose/plain flour
  • 1 ½lb/700g braising or stewing steak cut into 1"/2.5cm cubes
  • ½ lb/250g kidney, cleaned and chopped into ½'/1.3cm cubes
  • ¾ oz/ 20g butter
  • 1 tbsp vegetable oil
  • 2 large onions, thinly sliced
  • 2 carrots chopped in to 1"/2.5cm cubes
  • 3 ½ cups/850 ml hot beef stock
  • Salt and ground pepper


Make the pastry following these instructions

  • Place the flour in a large bowl and season with salt and ground black pepper, add the cubes of steak and kidney and toss well in the flour until evenly coated.
  • Heat the butter and oil in a large, flameproof, casserole dish until the butter has melted. Add the meat to the fat in small batches and stir quickly for about a minute, or until the meat is browned. Remove with a slotted spoon.
  • Add the onions and carrots to the pan and fry gently for about 5 minutes then return the meat to the pan, stir then add the stock. Season with plenty of black pepper and a little salt. Bring to a gentle boil, cover with a lid and reduce to a gentle simmer. Cook slowly for about 2 hours or until the meat is tender and the sauce thickened. Remove from the heat, place into a 2½ pint/1.5 litre deep pie dish and leave to cool completely.
  • Heat the oven to 400°F/200°C/Gas 6.
  • Roll out the pastry to 1/8"/3mm and large enough to cover the pie dish, cut a tiny whole in the centre to slip over the funnel. Brush the rim of the pie dish with water and sit a pie funnel in the centre of the filling. Place the pastry over the dish and the funnel pressing it down, trim to fit the rim of the dish. Crimp the edges using your thumb and first finger
  • Brush the top with beaten egg. Bake for 40 minutes or until the pastry is crisp and golden. Serve immediately with seasonal vegetables.

This recipe is inspired by Angela Boggiano's Beef Pie.

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