Classic Steak & Kidney Pot Pie

Name: Classic Steak & Kidney Pot Pie
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: British
Ingredients: 6 tbsp All-Purpose Flour; 0.25 tsp Black Pepper; 2 whole Diced Onion; 4 cups Diced Potatoes; 1 whole Dried Bay Leaves; 0.5 tsp Dried Thyme; 2 tbsp Lard; 1 whole Pie Crust; 2 tsp Salt; 2 lb Top Round Steak; 2 cups Water; 2 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 British High-Protein 💪Comfort-Food Anabolic Diet

Classic Steak & Kidney Pot Pie brings together tender beef, earthy kidney, and sweet onions in a deeply savory gravy tucked under a flaky pastry crust. The thyme, bay, and Worcestershire add layered richness that pairs beautifully with buttery pastry. Serve this comforting British favorite for a cozy weekend dinner or a satisfying family meal on a chilly evening.

Prep30 mins
Cook2 hrs 30 mins
Serves6
DifficultyMedium

1

Assemble all the ingredients.
2

Trim off the fat and membrane from the kidneys; slice them in half and remove any white tissue in the center; cut into chunky dice.
3

Melt butter or lard in a large pot over medium heat. Add the diced kidney and steak; cook, stirring, until the beef is browned. Stir in the onions and season with salt, Worcestershire sauce, pepper, thyme, and the bay leaf. Stir in 1 1/2 cups water; simmer until the beef is almost tender, about 1 hour.
4

Add the potatoes and keep simmering until the potatoes are tender, about 30 minutes.
5

Whisk the remaining 1/2 cup water with the flour until smooth; stir it into the beef mixture. Continue cooking and stirring until the mixture thickens; transfer to a 3-quart casserole dish.
6

Preheat the oven to 425 degrees F (220 degrees C). Roll out the pastry slightly larger than the top of the casserole dish; lay the pastry over the beef mixture, trimming to leave a 1-inch overhang on all sides. Fold the overhang under, flute it against the inside edge of the casserole, then cut several slits in the crust to let steam escape.
7

Bake the pie in the preheated oven until the top is golden brown and the filling is bubbling, about 30 minutes.