Steak and kidney pie is one of Britain’s most beloved traditional dishes, combining tender beef, savory kidney, and a rich gravy encased in a flaky pastry. This hearty comfort food has stood the test of time, delighting generations of food lovers with its robust flavors and satisfying texture. Whether you’re a seasoned cook or a beginner looking to try your hand at classic British cuisine, making a steak and kidney pie from scratch is both rewarding and delicious.
The History of Steak and Kidney Pie
Steak and kidney pie has a long-standing history in British culinary tradition. Originally a way to make use of cheaper cuts of meat and offal, this pie has evolved into a celebrated dish served in homes, pubs, and restaurants across the UK. Its roots can be traced back to the 19th century when pies were an essential part of working-class meals. Today, steak and kidney pie symbolizes British comfort food, offering a perfect balance of flavors and textures.
For a deeper dive into the history of British pies, you can check out Historic UK’s Guide to British Pies.
Ingredients for the Perfect Steak and Kidney Pie
To make an authentic steak and kidney pie, you’ll need high-quality ingredients. Here’s a simple list to get you started:
- 500g beef steak, diced
- 250g lamb or beef kidney, cleaned and chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp plain flour
- 250ml beef stock
- 150ml red wine (optional)
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme
- Salt and pepper to taste
- 375g ready-made shortcrust pastry (or homemade)
- 1 egg, beaten (for glazing)
How to Make Steak and Kidney Pie
Step 1: Prepare the Filling
Start by browning the diced steak in a hot pan with a little oil. Remove and set aside. Next, lightly fry the kidney pieces until golden. Sauté onions and garlic until soft, then return the meat to the pan. Sprinkle in the flour and stir well to form a roux. Gradually add beef stock and red wine, cooking until the mixture thickens into a rich gravy. Add Worcestershire sauce, thyme, salt, and pepper.
Step 2: Assemble the Pie
Roll out the pastry on a floured surface and line a pie dish. Spoon the filling into the pastry, making sure it’s evenly spread. Cover with a pastry lid, crimp the edges, and brush with beaten egg for a golden finish.
Step 3: Bake to Perfection
Preheat your oven to 200°C (390°F) and bake the pie for 35–40 minutes, or until the pastry is golden brown and crisp. Allow the pie to rest for 10 minutes before serving—this helps the filling set and makes slicing easier.
Tips for the Best Steak and Kidney Pie
- Use fresh kidneys: Soak them in milk for a few hours to remove any strong flavor.
- Low and slow cooking: Simmer the filling gently to make the meat tender and flavorful.
- Crispy pastry: Brush the edges with egg wash to get that golden, flaky crust.
- Flavor boost: Add a splash of red wine or a teaspoon of mustard for extra depth.
Serving Suggestions
Steak and kidney pie is traditionally served with mashed potatoes, peas, or roasted vegetables. For a lighter option, pair it with a side salad or steamed green beans. For a fun twist, try topping the pie with puff pastry or creating individual mini pies for parties and gatherings.
For more hearty British recipes, link this section to another post about classic hepherd’s pie.
Why You’ll Love Steak and Kidney Pie
- Hearty and comforting: Perfect for cold winter days.
- Rich in flavor: The combination of beef, kidney, and gravy is a classic.
- Versatile: Can be made in large batches and frozen for later.
FAQs About Steak and Kidney Pie
1. Can I use chicken or pork instead of beef in a steak and kidney pie?
Yes, while traditional recipes use beef, you can experiment with chicken or pork. Adjust cooking times as these meats tend to cook faster.
2. How do I prevent the pie from becoming soggy?
Ensure the filling isn’t too watery before assembling. Blind-baking the bottom pastry for a few minutes also helps prevent sogginess.
3. Can I make steak and kidney pie ahead of time?
Absolutely! You can prepare the filling in advance and store it in the fridge for up to 24 hours. Assemble and bake just before serving for the best results.