Steak and Kidney Pie
“A savory pie filled with diced beef, kidney, and gravy.”
Beef
kidneys
Pastry
Onion
gravyWhere it comes from
A classic British pub food, this dish has been enjoyed since the 19th century.
On the Palate
How it's made
6 steps · Show ↓78 min active
How it's made
6 steps · Show ↓- 110 min
Dice the beef and kidneys into bite-sized pieces, ensuring even sizes for consistent cooking. Finely chop the onion until translucent in appearance.
- 28 min
In a heavy-bottomed pan, brown the beef and kidney pieces over medium-high heat until they develop a rich, caramelized exterior. The meat should sizzle as it hits the pan, releasing a savory aroma.
Watch outAvoid overcrowding the pan, which can cause the meat to steam rather than sear.
- 35 min
Add the chopped onion to the pan, stirring occasionally until it softens and turns golden, melding its sweetness with the meat.
- 410 min
Pour in the gravy, stirring to combine. Let it simmer gently until the mixture thickens slightly and the flavors meld, filling the kitchen with a hearty aroma.
- 515 min
Roll out the pastry to fit your pie dish. Line the dish with pastry, fill with the meat mixture, and cover with another layer of pastry. Seal the edges by pressing with a fork.
- 630 min
Bake in a preheated oven at 200°C (390°F) until the pastry is golden brown and flaky, and the filling is bubbling hot.
