Steak &Kidney Pie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Steak &Kidney Pie

You don’t have to go to the pub to get great Steak & Kidney Pie. Now you can make it at home.


2 Tablespoons Olive Oil

1 ½ Pounds Diced Chuck Steak

½ Pound Diced Ox Or Lamb Kidney

2 Chopped Onions

2 Diced Carrots

2 Tablespoons Butter

12 Ounces Puff Pastry

3 Chopped Garlic Cloves

2 Diced Celery Stalks

2 Tablespoons Flour

2 Cups Beef Stock

1 Teaspoon Tomato Puree

2 Teaspoons Worcestershire Sauce

2 Bay Leaves

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

1 Beaten Egg

Heat up 1 tablespoon of the olive oil in a large skillet over medium high heat. The pan should be smoking. Add the onion, carrots and celery and sauté for 8 minutes to brown lightly. Remove from the pan and set aside. Season the beef and kidneys with the salt and pepper. Add the other teaspoon of olive oil to the pan and get the pan very hot again. Brown the meat for 5 minutes turning to ensure that all sides are browned. Make sure that you don’t over crowd the pan and cook in batches if need be. Remove and set aside. Melt the butter in the pan over medium heat and cook the garlic. Stir in the flower and cook for 3 minutes. Add the tomato puree, Worcestershire Sauce and bay leaf. Pour in the stock and bring to a simmer. Add the meat and vegetables back into the pan with the stock mixture. Simmer gently for 2 hours. It is a good idea to partially cover the pan. Transfer to a 2 cup pie dish or casserole dish and allow cooling to lukewarm. Preheat the oven to 425° F. Roll the pastry to ¼ inch thick. Place the pastry on top of the pie or casserole dish. If you want you can line the pie dish/casserole dish with pastry to make a full pie. Crimp the sides for a neat finish. Brush the top with the egg wash (beaten egg) and place in the preheated oven. Bake for 35 minutes until golden brown. Serve hot. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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