Steak and Kidney Pie

Name: Steak and Kidney Pie
Prep time: 35 min
Cook time: 150 min
Total time: 185 min
Yield: 6 servings
Cuisine: British
Ingredients: 300g Puff Pastry; 1 Beaten Egg; 2 tbs Vegetable Oil; 500g Beef; 200g Lamb Kidney; 2 chopped Onions; 30g Plain Flour; 85 ml Beef Stock; pinch Salt; pinch Pepper; Dash Worcestershire Sauce

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Serves 6 466 kcal per serving Prep 35 min Cook 2 h 30 min Passive 15 min

Ingredients

300g Puff Pastry
1 Beaten Egg
2 tbs Vegetable Oil
500g Beef
200g Lamb Kidney
2 chopped Onions
30g Plain Flour
85 ml Beef Stock
pinch Salt
pinch Pepper
Dash Worcestershire Sauce

Instructions

Preheat the oven to 220°C / 425°F / Gas mark 7.
Heat the vegetable oil in a large frying pan. Brown the beef all over, working in batches if necessary, then set aside. In the same pan, brown the kidneys on both sides, add the chopped onions and cook until softened.
Return the beef to the pan, sprinkle over the flour and stir to coat the meat and onions evenly.
Pour in the stock, stir well and bring to the boil. Reduce the heat and simmer uncovered for about 1½ hours, adding more stock if the liquid reduces too much.
Remove from the heat, season with salt, pepper and Worcestershire sauce, and allow the mixture to cool completely. Transfer the filling to a pie dish.
Roll out the puff pastry to about 5 mm thick and large enough to overhang the dish by a few centimetres.
Lift the pastry over the dish using a rolling pin, trim the excess and crimp the edges to seal.
Brush the pastry with beaten egg and bake for 30–40 minutes, until puffed and golden brown.
Serve with mashed potatoes and steamed vegetables.

Tips

Soak the kidneys in milk or salted water for 30 minutes before cooking to mellow their strong, iron-like flavor.
Sear the beef and kidney in batches over high heat to get a deep brown crust, which is the key to a rich gravy.
Use a pie bird in the center of your dish to allow steam to escape and prevent the pastry from getting soggy.

Variations

Suet Crust Pie: Use a traditional suet pastry for a heavier, more rustic and authentic British experience.
Steak and Ale: Replace some of the beef stock with a dark stout or bitter for a deeper, more bitter sauce.