Description
Hearty Steak and Kidney Pie brings British comfort cuisine to your table with rich, savory flavors that celebrate traditional culinary craft. Tender meat and robust gravy nestled in flaky pastry invite you to savor a classic meal steeped in heritage and warmth.
Ingredients
Scale
Meat Ingredients:
- 2 pounds (907 grams) round steak, cubed
- 1 pound (454 grams) lamb kidneys
Vegetables and Aromatics:
- 2 onions, chopped
- 4 cups (600 grams) diced potatoes
Seasoning and Baking Ingredients:
- 2 teaspoons salt
- 12 teaspoon dried thyme
- 14 teaspoon black pepper
- 1 bay leaf
- 2 teaspoons Worcestershire sauce
- 2 tablespoons butter or lard
- 6 tablespoons plain flour
- 2 cups (480 milliliters) water
- 1 sheet shortcrust pastry
Instructions
- Remove membranes and chop kidneys into uniform cubes, then slice steak into similar-sized pieces.
- Heat butter in heavy skillet and sear meat until deeply caramelized and rich brown, creating complex flavor layers.
- Incorporate finely chopped onions, introducing aromatic depth and gentle seasoning of salt and pepper to the meat mixture.
- Pour water into the skillet, reducing heat to low and allowing ingredients to slowly meld together, creating a tender meat base for approximately 60 minutes.
- Introduce diced potatoes into the simmering mixture, continuing gentle cooking for an additional 30 minutes until vegetables soften and meat becomes exceptionally tender.
- Create a smooth thickening agent by whisking flour with water, then gradually blend into the meat sauce to enhance texture and consistency.
- Carefully transfer the rich, savory filling into a deep baking dish, ensuring an even distribution of ingredients.
- Drape pastry carefully over the filling, crimping edges meticulously to create a perfect seal and decorative border.
- Delicately score several small vents across the pastry surface to allow steam escape during baking.
- Position in preheated oven at 220°C and bake for 30 minutes until pastry turns golden brown and filling bubbles enthusiastically.
Notes
- Remove all white membrane from kidneys to prevent bitter taste and tough texture.
- Soak kidneys in milk for 30 minutes before cooking to mellow their strong flavor and tenderize meat.
- Choose a robust red wine or beef stock instead of water for deeper, richer flavor profile during simmering.
- Use cold butter and minimal handling when making pastry to ensure a flaky, tender crust that doesn’t become tough.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 630 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 120 mg