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    You are in: Home / Recipes / The Classic Steak and Kidney Pie Recipe
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    The Classic Steak and Kidney Pie

    The Classic Steak and Kidney Pie. Photo by Summerwine

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    2 hrs

    40 mins

    MarieRynr's Note:

    This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!

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    Units: US | Metric

    • 1 tablespoon beef drippings or 1 tablespoon cooking oil
    • 1 1/2 lbs chuck steaks, cut into 1 inch dice
    • 1/2 lb ox kidney (or lamb's, trimmed and diced)
    • 12 ounces puff pastry
    • 2 onions, chopped
    • 3 carrots, peeled and cut into rough dice (5/8 inch)
    • butter
    • 4 large flat mushrooms, cut into thick slices
    • 2 tablespoons flour
    • 1 teaspoon tomato puree
    • 1 bay leaf
    • 1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules)
    • Worcestershire sauce
    • salt and pepper
    • 1 egg, beaten, for glazing


    1. 1
      Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
    2. 2
      Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
    3. 3
      Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
    4. 4
      After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
    5. 5
      Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
    6. 6
      Preheat the oven to 220°C/425°F.
    7. 7
      Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on June 18, 2008


      Being from England i have had my fair share of steak and kidney pies. Now living in American however, i decided to give it a try. This pie as we say was the bees knees! It was incredible. I did change a few things round tho. Instead of using a whole pint of beef stock i used half a pint of beef stock combined with half a pint of Tetleys beer (look in publix or your local supermarket). Any beer will do. My gf didnt want to try the kidneys which is fine, just put in more mushrooms. This is one of the best dishes i have made on recipe zaar. Thanks!

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    • on November 24, 2009


      So delicious!! I increased the pepper, worcestershire, bay & tomato paste, added some diced bacon & used half & half beer & stock & it was devine!! Thanks for posting - Waaaay better than Grans!!! Definitely a keeper!!

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    • on December 18, 2006


      This was really, really good. I substituted half the stock for lager, and I diced the kidneys up very small since we don't like big chunks of it. I also added a bit more worcestershire sauce and an extra bay leaf. This is the perfect way to use an inexpensive cut of beef, and the lambs kidneys were ridiculously cheap, too. This is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for The Classic Steak and Kidney Pie

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 603.1
    Calories from Fat 320
    Total Fat 35.6 g
    Saturated Fat 9.2 g
    Cholesterol 238.5 mg
    Sodium 354.1 mg
    Total Carbohydrate 52.3 g
    Dietary Fiber 3.8 g
    Sugars 5.7 g
    Protein 18.9 g

    The following items or measurements are not included:


    chuck steaks

    veal stock

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