Beef Steak and Kidney Pie

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

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.

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