Steak and kidney pie - Two tasty recipes for the British classic steak and kidney pie.

It would be fair to say that steak and kidney pie is the meat pie of all meat pies in traditional British cooking.

It is a hearty dish, particularly popular during the cold winter months that once eaten will warm you up and leave you full and satisfied afterwards.

As with steak pie, steak and kidney pie can be made with either shortcrust or puff pastry, but that will depend on personal taste.

The pastry is usually only used as a topping or cover for the pie and does not enclose all of the ingredients within it. However, most manufacturers of pre-prepared foods make steak and kidney pies using a pastry shell and lid, for packaging purposes.

The filling of the pie consists of diced rump or braising steak together with diced ox, lamb or pig's kidney in a thick beef gravy-type sauce. Mushrooms are added to the filling, which is flavoured with onion, garlic, bay leaves and thyme.

The gravy is often flavoured with red wine, ale or Worcestershire sauce. The filling may be cooked a day in advance, so that the flavours marinate together, or for time purposes.

Both steak and kidneys are rich in protein and iron and therefore excellent for sufferers of anaemia, who lack both of these elements in their body. Aside from that, steak and kidney pie is a delightful dish that should be enjoyed throughout the whole year.

Below are our favourite recipes for steak and kidney pie:

Steak and kidney pie recipe

Ingredients

900g (2lb) of rump steak, diced and removed of fat
450g (1lb) of ox kidney, diced
340g (12oz) of shortcrust or puff pastry
300ml (½ pint) of beef stock
300ml (½ pint) of red wine
225g (8oz) of chestnut or Portobello mushrooms, sliced
85g (3oz) of butter
1 onion, chopped
2 tbsp of flour
bouquet of 2 bay leaves, thyme, rosemary and parsley
beaten egg to glaze
salt and pepper

Method

Heat ¾ of the butter in a frying pan and gently fry the onion.
Coat the steak and the kidney in the flour seasoned with salt and pepper.
Remove the onion and set aside and add the meat to the frying pan.
You may have to cook the meat in batches. Fry until browned on all sides and transfer to a large casserole dish as you go.
When you have finished browning the meat, pour the stock and the wine into the frying pan and bring to the boil. Ensure that all the crusty bits from the side of the pan are included in this mixture.
Pour into the casserole dish over the meat.
Heat the remainder of the butter in the frying pan and add the mushrooms. Fry gently and then add to the meat and stock together with the bouquet of herbs.
Cover the casserole dish with a lid and cook in a preheated oven set at 150°C (300°F) for approximately 2 hours.
Remove from the oven and allow to cool.
When the filling mixture has cooled, transfer to a pie dish.
Roll out the pastry so that it covers the pie dish and add 1 inch (2.5cm).
Dampen the edge of the pie dish with water and cut the 1-inch of pastry from the larger piece. Arrange the pastry strip to the edge of the pie dish and gently press down.
Arrange the pastry lid on top and press down the edges of the pastry lid onto the edging.
Make a small hole in the top of the pastry so that steam will be allowed to escape during cooking.
Brush with the beaten egg.
Place into a hot oven at 220°C (425°F) and bake for 15 minutes.
Reduce the temperature to 170°C (325°F) and continue to bake for a further 45 minutes.

Steak and kidney pie II recipe

Ingredients

700g (1lb 9oz) of braising steak, diced
200g (7oz) of lamb's kidney, diced
850ml (1½ pint) of beef stock
300g (10.5oz) of puff pastry
30g (1oz) of plain flour
2 onions, chopped
2 tbsp of vegetable oil
Worcestershire sauce
salt and pepper

Method

In a large frying pan brown the steak and kidney in the heated vegetable oil. Remove and put to one side.
Fry the onions in the same oil.
Return the meat to the pan and sprinkle the flour over the meat and onions.
Add the stock and bring to the boil.
Reduce the heat and simmer for 90 minutes. Add more stock if necessary.
Remove from the heat, season and add a dash of Worcestershire sauce. Leave to cool slightly.
Transfer the meat to a pie dish.
Roll out the pastry to slightly larger than the pie dish.
Arrange over the top of the dish. Trim the edges and press down with your fingertips.
Use any leftover pastry to decorate the top with shapes.
Brush with the beaten egg.
Make a small hole in the middle for the steam to escape.
Bake in a preheated oven to 220°C (425°F) for 30-40 minutes.
Serve with creamy mashed potato and steamed vegetables.