Kidney is a rich option for rich stews and casseroles, although their most famous recipe is probably a steak and kidney pie.

    10 Recipes




    Global Cuisine

    4 reviews

    Kidneys are delicious but they are very rich, so you don't need many to make a filling meal. Serve with rice or bread.

    Recipe by: Zoë Harpham

    9 reviews

    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

    Recipe by: Missbubbles230799

    2 reviews

    What more could you want on a cold winter's night than a hot tasty pie. Because the filling is cooked in the slow cooker, the meat is falling apart and the flavour is incredible.

    Recipe by: shazzieau

    No reviews

    This great classic, a favourite with English-speaking people around the world, is both a splendid family dish and a winner for entertaining as it can be made ahead and popped in the oven to reheat when needed.

    Recipe by: Lynn Cole

    No reviews

    My local butcher started selling pig kidneys so I bought one to make this traditional British pie. It was delicious! The filling should simmer a couple of hours but it's very easy to make with premade puff pastry.

    Recipe by: spookylean

    No reviews

    The delicious traditional pudding made with leeks, swedes, carrots and with a thyme-scented pastry. Lovely.

    Recipe by: Zoë Harpham

    2 reviews

    If you can find steak and kidney mix at the butcher try making this delicious casserole. Serve with mashed potatoes and vegetables.

    Recipe by: Jason Osborne

    15 reviews

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

    Recipe by: Nat P

    No reviews

    Here is one of the world's great classic dishes – rich meat and gravy under a tender crust.

    Recipe by: Lynn Cole

    No reviews

    Present these kidneys as a dashing after-theatre supper or for a very special breakfast treat.

    Recipe by: Lynn Cole

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