Steak and Kidney Pie

Recipe Collection: Dinner

Steak and Kidney Pie, a classic British dish, offers a rich and hearty flavor perfect for non-vegetarians. This comforting meal features tender beef and lamb kidneys simmered with potatoes, all encased in a flaky, golden crust. Ideal for family gatherings or cozy dinners, this recipe is gluten and dairy-friendly, making it a satisfying choice for those with specific dietary needs.

The robust flavor profile of this pie makes it versatile for any occasion, whether served with a side salad or enjoyed on its own. Easily access this recipe and more through your easyChef Pro cookbook, complete with a handy shopping list feature to ensure you get the best value for your ingredients.

Get ready to impress your loved ones with this classic dish—perfect for meal prep and sharing!

Overview

This classic Steak and Kidney Pie is a hearty and comforting dish, featuring perfectly seasoned beef and potatoes simmered beneath a flaky crust. The use of lamb kidneys adds a milder flavor, making it a delightful meal for any occasion.

Diet Type

Non-Vegetarian

Allergies

Gluten, Dairy

Cuisine

British

Serving Size: 6

Cooking Time: 180 minutes

Ingredients

• 1 Pound lamb kidneys, divided
• 2 Tablespoons butter
• 2 Pounds round steak, cubed
• 2 Whole onions, minced
• 2 Teaspoons salt
• 2 Teaspoons Worcestershire sauce
• 0.5 Teaspoon dried thyme
• 0.25 Teaspoon black pepper, ground
• 1 Whole bay leaf
• 2 Cups water, divided
• 4 Cups potatoes, diced
• 6 Tablespoons all-purpose flour, sifted
• 1 Recipe pastry for a 9-inch single crust pie

Steps

1. Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
2. Heat butter in a large pot over medium heat. Add diced kidney and steak; cook and stir until beef is browned.
3. Stir in onions and season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Stir in 1.5 cups water; simmer until meat is almost tender, about 1 hour.
4. Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
5. Whisk remaining 0.5 cup water and flour together until smooth; stir into beef mixture. Continue cooking and stirring until mixture thickens; transfer into a 3-quart casserole dish.
6. Preheat the oven to 425 degrees F (220 degrees C).
7. Roll out pastry slightly larger than the top of the casserole dish; place pastry over meat mixture, and trim to leave a 1-inch overhang on all sides. Fold under, and flute against the inside edge of the casserole, then cut several slits in the crust to allow steam to escape.
8. Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

Enjoy your homemade Steak and Kidney Pie!