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Steak and Kidney Pie Recipe

British · Main course · 150 min total

A classic British pub-style pie with tender beef and kidney in a rich gravy, encased in flaky puff pastry.

Ingredients

• 500g beef chuck, cut into 2cm cubes
• 250g lamb kidneys, trimmed and diced
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery sticks, sliced
• 2 cloves garlic, minced
• 500ml beef stock
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 375g puff pastry, thawed if frozen
• 1 egg, beaten (for glaze)

Instructions

1. Toss beef and kidney in flour, salt, and pepper. Heat oil in a large pan over medium-high heat and brown meat in batches; set aside.
2. Reduce heat to medium, add onion, carrots, celery, and garlic; cook for 5 minutes until softened.
3. Return meat to pan, add stock, tomato purée, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then simmer covered for 1.5 hours until meat is tender. Remove bay leaf and let cool slightly.
4. Preheat oven to 200°C (400°F). Transfer filling to a 9-inch pie dish. Roll out puff pastry to cover dish, trim edges, and crimp. Cut a few slits in top for steam. Brush with beaten egg.
5. Bake for 25-30 minutes until pastry is golden and filling is bubbling. Let stand 5 minutes before serving.

Tips

• Use a mix of beef and lamb kidneys for best flavor.
• Ensure the filling is not too liquid; if needed, thicken with a cornstarch slurry.
• Leftover pie can be reheated in the oven at 180°C (350°F) for 15 minutes.

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