Classic Steak and Kidney Pie

Indulge in the deliciousness of a classic English dish with this homemade steak and kidney pie. Tender chunks of beef steak and nutrient-rich kidney are slow-cooked in a rich, flavorful gravy. The filling is encased in a buttery, flaky pastry crust, creating a comforting and satisfying meal. Serve with mashed potatoes and green peas for a traditional British-style dinner.

Ingredients

• 1 1/2 pounds beef steak, cubed
• 1/2 pound beef kidney, trimmed and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• For the pastry:
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water

Directions

1. In a large saucepan, heat the vegetable oil over medium-high heat. Add the beef steak and kidney and cook until browned. Transfer to a plate and set aside.
2. In the same saucepan, add the onion, garlic, carrots, and celery. Sauté until softened.
3. Return the beef steak and kidney to the saucepan. Stir in the tomato paste, Worcestershire sauce, and flour. Cook for 1-2 minutes.
4. Gradually add the beef broth, stirring continuously. Add the bay leaf and season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook for 2 hours, or until the meat is tender.
5. Meanwhile, prepare the pastry. In a large bowl, mix the flour and salt. Add the cold, cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
6. Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Shape the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
7. Preheat the oven to 400°F (200°C).
8. Roll out two-thirds of the pastry on a lightly floured surface to fit the bottom and sides of a pie dish. Line the dish with the pastry.
9. Pour the beef steak and kidney filling into the pastry-lined dish. Roll out the remaining pastry to fit the top of the pie. Place it on top of the filling and seal the edges.
10. Trim any excess pastry and crimp the edges to create a decorative pattern. Make a few small slits in the top to allow steam to escape.
11. Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden and crisp.
12. Remove from the oven and let it cool for a few minutes before serving. Serve with mashed potatoes and green peas for a complete meal.

Interesting Facts