Traditional Steak and Kidney Pie

    3 hours 50 minutes

    Excellent winter comfort food: a delicious steak, kidney and potato pie including bacon, mushrooms and red wine.

    31 people made this

    Serves: 8 

    • 225g beef kidney
    • 1 tablespoon vegetable oil
    • 4 tablespoons plain flour
    • salt and pepper to taste
    • 450g stew beef, cut in 2cm pieces
    • 4 slices thick sliced bacon, cut into 2cm pieces
    • 1 medium onion, chopped
    • 175g sliced mushrooms
    • 1/2 cup (125ml) beef stock
    • 1/2 cup (125ml) red wine
    • 4 large potatoes, peeled, cut into 2cm chunks
    • 2 tablespoons butter
    • 1/2 cup (125ml) milk
    • 500g frozen puff pastry, thawed
    • 1 egg, beaten with 2 teaspoons water

    Preparation:50min  ›  Cook:3hours  ›  Ready in:3hours50min 

    1. Cut the kidneys in half and remove the tubes and skins; rinse well under cold running water. Pat dry and cut into 1cm dice.
    2. Pour the vegetable oil into a large, heavy bottom pot and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom and cook to soften, about 2 minutes.
    3. Pour in beef stock, wine and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat and cool to room temperature.
    4. Place potatoes in a saucepan with enough water to cover over high heat. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
    5. Preheat oven to 190 degrees C.
    6. Press one sheet of the puff pastry into a 23cm pie dish and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about 2 cm thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
    7. Bake in the preheated oven for 20 to 25 minutes or until crust is golden.

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    Reviews in English (15)


    Lovely winter food. I made it up into individual pies, using bacon and dried mushrooms (which I soaked in the wine/stock mix to soften before I cooked them). I also added fresh rosemary and thyme (because I had them). The mashed potato inside the pie is a winner - cuts the saltiness of the meat mix beautifully.  -  13 Aug 2009  (Review from Allrecipes USA and Canada)


    Like Kathy, I added rosemary and thyme to this dish, and I think it improved it. I also added a few cloves of garlic, crushed. The flavor was great and I enjoyed the mashed potatoes in the pie - however, I found that the bottom crust did not bake and came out gummy, even after baking the pie for a full 30 mins. Next time, I think I'll try partially blind-baking the bottom crust or upping the baking temp to 400.  -  12 Feb 2011  (Review from Allrecipes USA and Canada)


    it worked on a cold Christchurch NZ night with snow on the ground. I also added some lambs fry (sheeps liver). Perfect!  -  31 May 2009  (Review from Allrecipes USA and Canada)