Rich English Steak and Kidney Pie

    Rich English Steak and Kidney Pie

    32saves
    1hour5min


    24 people made this

    Steak, kidney, mushrooms, beef stock and beer form the base of this all-time classic pie. Be sure to cook the filling gently and thoroughly to allow the different flavours to mix

    Ingredients
    Serves: 4 

    • a tablespoon plain flour mixed with salt and pepper to taste
    • 750g braising steak, trimmed and cubed
    • 185g ox kidney, cored and chopped
    • a tablespoon butter
    • 1 - 2 garlic cloves, skinned and crushed
    • 1 onion, chopped
    • 100g mushrooms
    • 150ml beef stock
    • 150ml brown beer (like Tooheys Old or stout)
    • 1 bay leaf
    • sprig of fresh thyme or 1/2 tsp dried thyme
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon tomato paste
    • fresh milk, to glaze
    • For the pastry
    • 2/3 cup (185g) plain flour
    • pinch of salt
    • 80g butter
    • 1/4 cup cold water

    Directions
    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Toss the steak and kidney in the flour, shaking off any excess.
    2. Melt the tablespoon of butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes, until lightly browned.
    3. Gradually stir in the stock, beer, bay leaf, thyme, Worcestershire sauce and tomato paste. Cover and simmer gently for about 1 1/4 hours. Spoon the mixture into a medium sized pie dish - let cool a little.
    4. Put the remaining flour and a pinch of salt into a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add the cold water and mix to form a dough.
    5. Roll out on a lightly floured work surface to 5 cm wider than the pie dish. Cut a 2.5 cm wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, seal and crimp.Brush with milk and bake at 200°C for 30 - 45 minutes.

    Recently Viewed

    Reviews (4)

    by
    10

    This dish is so delicious and so easy to make. This is actually the second time I have made it. My husband just loves the gravy. Recommend it to all and sundry Oh, and I used normal beer (both times) - 31 May 2011

    by
    4

    The timings are all wrong on this recipe. Despite the fact you have to cover and simmer for 1 1/4 hours, it tells us it is ready in 1 hour 5 min and preparation time is only 45 min??? - 15 Feb 2012

    4

    This the classice "Pie In The Sky" recipe! It works a treat. I too used ordinary beer (but next time will reduce the volume by about one-third - and increase the amount of stock proportionately). Thank you. - 28 Aug 2011

    Write a review

    Click on stars to rate