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Steak and Kidney Pie

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Published: 22 Apr 2013      

This classic Steak and Kidney Pie Recipe will be a firm favourite at meal times. It is a classic British dish still loved everywhere.

steak_kidney_pie_internal.jpgIngredients:

For the filling:

  • 1 lb (450 g) chuck steak (braising steak), in one piece
  • 8 oz (225 g) ox kidney
  • 1 oz (25 g) beef dripping
  • 2 medium onions, peeled and roughly chopped
  • 1½ level tablespoons plain flour
  • ½ level teaspoon finely chopped fresh thyme
  • 1 teaspoon Worcestershire sauce
  • 15 fl oz (425 ml) fresh beef stock
  • Salt and freshly milled black pepper

For the pastry:

  • 8 oz (225 g) plain flour, plus a little extra for rolling
  • Pinch salt
  • 2 oz (50 g) butter, at room temperature, cut into smallish lumps
  • 2 oz (50 g) lard, at room temperature, cut into smallish lumps
  • 1 egg, beaten with a tablespoon of milk, to glaze

For the extra steak and kidney gravy:

  • Meat trimmings from the steak and kidney
  • 1 onion, peeled and halved
  • ½ oz (10 g) beef dripping
  • 1 heaped dessertspoon flour
  • Few drops Worcestershire sauce
  • Salt and freshly milled black pepper

Pre-heat the oven to gas mark 1, 275°F (140°C).

Equipment:
You will also need a sloping-sided tin or pie plate with a 7 inch (18 cm) base, lightly greased, a lidded, flameproof casserole with a capacity of 4 pints (2.25 litres) and a solid baking sheet.

Method:

  • Begin by trimming the steak and cutting it into 1 inch (2.5 cm) cubes. 
  • Then trim the ox kidney and chop it minutely small. Keep the meat trimmings to make extra gravy to serve with the pie. 
  • Now, heat the dripping in the casserole. 
  • Dry the meat with kitchen paper and, when the fat is really hot, add a few cubes at a time to brown on all sides, removing them to a plate as they brown. 
  • After that, add all the pieces of kidney and after browning these remove them to join the steak.
  • Now, keeping the heat high, fry the chopped onion for 6-7 minutes or until it's nicely browned at the edges. 
  • Then return all the meat to the casserole and stir in the flour to soak up all the juices.
  • Next, add the thyme, followed by the Worcestershire sauce. 
  • Add a good seasoning of salt and pepper and then gradually stir in the stock and bring the whole lot to simmering point. 
  • Now put a lid on the casserole and place on the centre shelf of the oven for 2 hours. 
  • When the meat is cooked taste to check the seasoning and leave it to get cold.
  • While the meat cooks you can get ahead and make the stock for the extra gravy. Simply place the meat trimmings in a medium-sized saucepan with half the onion, cover with 1 pint (570 ml) water, add some seasoning and simmer, covered, for approximately 1 hour. 
  • Then strain the stock and rinse the pan. 
  • To make the pastry, first of all sift the flour with the salt, holding the sieve up high to give it a good airing. 
  • Then add the butter and the lard and, using only your fingertips, lightly and gently rub the fat into the flour.
  • When the mixture is crumbly, sprinkle in a tablespoon of cold water. 
  • Start to mix the pastry with a knife and finish with your hands, adding a few more drops of water if necessary for a smooth dough. 
  • Put the pastry in a polythene bag and place in the refrigerator to rest. Pre-heat the oven to gas mark 6, 400°F (200°C) and place a baking sheet on a high shelf to pre-heat as well. 
  • To make the pie, first cut the pastry in half and, on a lightly floured surface, thinly roll out one half into a circle approximately 11 in (28 cm) in diameter.
  • Now transfer the circle, first rolling it over the pin and then over the base of the tin, and press it lightly and firmly around the base, sides and rim. 
  • Now take a sharp knife and trim the overlapping pastry and, after that, spoon in the filling. Now roll the remaining pastry out in the same way. 
  • Brush the rim of the base pastry with a little of the beaten egg and milk glaze and fit the other pastry circle on the top to form a lid. Press the edges firmly together, then trim off the excess and flute the edges.
  • Finally, if you want to decorate the pie, gather up the trimmings and re-roll them to cut out leaf shapes. 
  • Either way, make a small hole in the centre the size of a 5p piece (to allow the steam to escape). 
  • Then brush the surface all over with the beaten egg and milk glaze. Now place the pie on the baking tray and bake for 10 minutes.
  • After that, reduce the temperature to gas mark 4, 350°F (180°C) and cook for a further 40-45 minutes, or until it is piping hot and has turned a deep golden-brown. 
  • While the pie is cooking you can make the extra gravy by frying the remaining half onion, chopped small, in the beef dripping until soft and blackened at the edges. 
  • Next, stir in the flour and gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. 
  • Taste to check the seasoning and add a few drops of Worcestershire sauce.

    Let the pie relax for about 10 minutes before serving.

    I like new potatoes and chopped spring greens or purple sprouting broccoli to go with it.