Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Canteen Steak and Kidney Pie Recipe
    Lost? Site Map

    Canteen Steak and Kidney Pie

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    English_Rose's Note:

    Succulent beef and kidney under golden puff pastry make the Canteen Restaurant's traditional steak and kidney pie a real winner.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    To serve


    1. 1
      Preheat the oven to 300°F Dice the vegetables and season the flour with salt, pepper and a big pinch of allspice. Toss with the beef until well coated.
    2. 2
      Heat the beef dripping in a large casserole with a well fitting lid. Fry the meat for 4-5 minutes on each side, until brown.
    3. 3
      Remove the meat from the casserole and add the diced vegetables. Cook for 5 minutes.
    4. 4
      Add the garlic, beer, Worcestershire sauce, dried mushrooms and stock.
    5. 5
      Return the beef to the pan and stir well, scraping any residue from the base of the pan.
    6. 6
      Add the bay leaves and thyme and bring to a simmer. Cover and transfer to the oven for 1 hour and 30 minutes.
    7. 7
      Season the kidneys and add to the casserole. Return to the oven for a further 30 minutes, until the beef is tender, but not falling apart.
    8. 8
      Remove the casserole from the oven and strain the liquid into a clean pan. Cook over a gentle heat until reduced by half. Season to taste.
    9. 9
      Meanwhile, increase the oven temperature to 350°F Roll the puff pastry out on a well-floured surface. Line 6 individual pie tins, leaving a little pastry to overlap the edges. Cut out 6 lids.
    10. 10
      Fill with the beef mixture and brush the edges with beaten egg. Place lid on top and seal edges with a fork. Trim the edges with a knife. Brush the pies with beaten egg and pierce a small hole in the centres to allow steam to escape.
    11. 11
      Bake for 35 minutes, until the pastry is risen and golden. Serve with mash and buttered greens.

    Ratings & Reviews:


    Nutritional Facts for Canteen Steak and Kidney Pie

    Serving Size: 1 (388 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 972.3
    Calories from Fat 535
    Total Fat 59.5 g
    Saturated Fat 16.4 g
    Cholesterol 189.1 mg
    Sodium 746.1 mg
    Total Carbohydrate 68.7 g
    Dietary Fiber 3.2 g
    Sugars 3.9 g
    Protein 37.1 g

    The following items or measurements are not included:

    shin beef

    beef drippings


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes