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!
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!!
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!
When I was a kid back in London in the 60's my Mum made unforgettable Steak and Kidney pies. I tried this recipe. That wonderful smell took me back nearly 50 years. Indescribably Good. Thank you "Tasty Tidbits, God Bless you Mum !!
Never made steak and kidney pie before but did this one last week and it was absolutely spot on. You may feel a bit like Hannibal Lecter cutting the middle out of the kidneys at the start but it's worth it and you definitely shouldn't leave these out - they make the recipe.
This was 5 thumbs up!! I didn't use any beef drippings or oil, just fried the sirloin steak in it's own juice, added the seasonings, including garlic of course !! and subsituted the kidneys for mushrooms.... trust me, I hunted hi and lo for em organs, but no one had .... sigh... I was told that in the "old days" one could give kidneys "away" - but these days, being so expensive, they sit on the shelf and then get thrown away - sigh... 5 thumbs up without the kidneys, awesome recipe and really this recipe is highly recommended in my book ... thank you
very easy recipe! added garlic to onion mix, used 3 fresh bay leaves, omitted kidneys & topped up stock with half a pint of ale (so sauce result was a bit runnier than intended but soooo flavourful - you could just increase flour amount to thicken gravy). G-OR-GEOUS!!
Nice recipe. The only changes I made were to use a thin sheet of pastry (about half that indicated) and rather than straight pepper used about a tablespoon of pepper seasoning mix (with capsicum, paprika & garic) to season the steak. I think the latter was worthwhile and really gave it some extra bite.
Received a beef kidney in my CSA and this was definitely a step above the Steak & Kidney Pie I had in a pub in York many years ago. Kidney will likely never be on my favorites list, but in my Nose to Tail approach to food this is a great recipe. I used some bacon drippings for the fat, added about a heads worth of garlic cloves (halved and added at the end of the onion carrot saute), and some pork stock that was left from a pulled pork recipe, tomato paste for the puree and 1 T of low sodium Worcestershire. If making again I would bake off the puff pastry separately and lay on top of the hot pie filling or substitute a standard pastry crust.
Followed the recipe without changes. Perfect