Steak and Kidney Pie Recipe
Steak and Kidney Pie -
March Recipe of the Month
Time: c. 3.5 hours (does not include cooling time for filling. The filling needs to be completely cold, so make filling the day before you make the pie if possible. The flavour will improve)
What better recipe to celebrate the end of the British Pie Week than the traditional Steak and Kidney! This filling pie is a firm favourite in British cuisine and perfect for a family dinner to see off the last of those chilly days whilst we wait in anticipation for the warmth of spring. Give it a go at home and tell us what you think!
- 75ml vegetable oil
- 1kg steak & kidney mix
- 1 onion – roughly chopped
- 40g plain flour
- 1 dessertspoon tomato puree
- 2 bay leaves
- 1 dessertspoon Worcestershire sauce
- 250ml beef stock
- Salt & freshly ground black pepper
- Heat half of the oil in a pan and add half the meat to seal. Move the meat around to brown all over and then remove and repeat with the remaining meat. You do not want to over crowd the pan or the meat will steam and not brown.
- When the meat is done, add the remaining oil to the pan to heat and add the onions. Cook until these have softened and slightly browned. Now add in the meat and any juices to the pan and stir in the flour. Cook for 2-3 minutes, stirring to prevent the flour catching.
- Add the tomato puree, Worcestershire sauce, bay leaves and stock. Season well and bring to a simmer.
- Transfer everything to an ovenproof dish, cover and cook in the oven, until the meat is tender - about 2 hours. Remove, allow to cool and chill down.
- Set the oven to 170°
- To make the pie, line a pie dish with one sheet of pastry, letting it overhang the sides slightly. Fill with the cold filling and top with the second sheet of pastry. Crimp the edges and trim.
- Use the trimmings to make decorative leaves/lettering to top the pie. Beat an egg with a pinch of salt and use to brush all over.
- Make a couple of slits in the top to allow steam to escape and bake the pie for 40 – 50 minutes.
- Serve with buttered cabbage and carrots, mashed potato made with a dollop of wholegrain mustard and a jug of gravy.