Kidney

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

10 Recipes

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Global Cuisine

 
4 reviews
 
20min

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

 
4 reviews
 
1hour5min

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

 
No reviews
 
4hours25min

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
 
3hours

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
 
3hours55min

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

Recipe by: Zoë Harpham

 
No reviews
 
7hours15min

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
 
2hours10min

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

 
No reviews
 
3hours30min

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

Recipe by: Lynn Cole

 
No reviews
 
3hours50min

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

Recipe by: Nat P

 
No reviews
 
2hours40min

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

Recipe by: Lynn Cole

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