Beef Steak and Kidney Pie is a beloved British dish that embodies comfort and tradition. This hearty pie features tender chunks of beef steak and kidneys, enrobed in a savory gravy and encased in a flaky, golden pastry crust. With its rich flavors and indulgent textures, this dish is a true testament to the art of pie-making and a favorite comfort food across the UK.

INGREDIENTS

• 1 ½ pounds beef steak (such as sirloin or chuck), cubed
• ½ pound beef kidneys, cleaned, trimmed, and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup beef or vegetable broth
• ½ cup red wine
• 2 tablespoons all-purpose flour
• 2 tablespoons butter or oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Pastry dough (store-bought or homemade) for the pie crust
• 1 egg, beaten (for egg wash)

INSTRUCTIONS

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
   • In a large bowl, combine the cubed beef steak and diced kidneys. Season the mixture with salt, black pepper, and dried thyme.
3. Sear the Meat and Kidneys:
   • In a large skillet or Dutch oven, heat the butter or oil over medium-high heat.
   • Add the seasoned meat and kidneys and sear them until they are browned on all sides. Remove them from the skillet and set them aside.
4. Saute the Aromatics:
   • In the same skillet, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened and the onion becomes translucent.
5. Create the Gravy:
   • Sprinkle the flour over the sautéed vegetables and stir to create a roux. Cook for a minute or two to eliminate the raw flour taste.
   • Gradually pour in the beef or vegetable broth and red wine, stirring constantly to avoid lumps. Allow the mixture to simmer until it thickens into a rich gravy.
6. Combine and Season:
   • Return the seared meat and kidneys to the skillet, coating them in the gravy.
   • Add Worcestershire sauce to enhance the savory flavors. Adjust the seasoning with additional salt and pepper if needed.
7. Prepare the Pie Crust:
   • Roll out your pastry dough to fit the pie dish. Line the bottom of a pie dish with pastry, leaving excess hanging over the edges.
8. Fill and Cover:
   • Pour the beef and kidney mixture into the pastry-lined pie dish.
   • Roll out another piece of pastry to cover the pie. Place it over the filling and seal the edges by crimping or pressing with a fork.
9. Bake:
   • Brush the top pastry with beaten egg for a golden finish.
   • Make a few small slits in the top crust to allow steam to escape during baking.
   • Place the pie on a baking sheet and transfer it to the preheated oven.
   • Bake for about 40-45 minutes, or until the pastry is golden brown and the filling is bubbling.
10. Serve:
    • Allow the pie to cool slightly before slicing and serving.
    • Beef Steak and Kidney Pie pairs well with mashed potatoes, steamed vegetables, or a side of gravy.

Savor the comfort of a Beef Steak and Kidney Pie, a classic British dish that captures the essence of traditional pie-making and offers a satisfying combination of tender meat, savory gravy, and flaky crust. Whether enjoyed as a hearty family meal or at a festive gathering, this pie is sure to evoke a sense of warmth and nostalgia.