Make the Classic British Dish Steak and Kidney Pie (2024)

For the Filling:

• 1 1/2 pounds beef chuck steak, or similar, cut into 1-inch cubes

• 1/2 pound beef kidney, cleaned and cut into 1-inch cubes

• 1/3 cup all-purpose flour

• 1 1/2 teaspoons salt, or to taste

• 1/4 teaspoon black pepper, or to taste

• 2 tablespoons unsalted butter, more as needed

• 1 tablespoon vegetable oil, more as needed

• 2 large onions, thinly sliced

• 2 carrots, cut into 1-inch pieces

• 3 1/2 cups hot beef stock

For the Pastry Dough:

• 1 2/3 cups all-purpose flour

• 1/4 teaspoon salt

• 9 tablespoons cold unsalted butter, cubed, or an equal mix of butter and lard

• 2 to 4 tablespoons cold water

  See Also

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• 1 large egg

Make the Filling

1. Gather the ingredients.

   

2. Add the steak, kidney, flour, salt, and pepper to a large bowl. Toss until well coated.

   

3. In a large Dutch oven or other heavy-duty pot, heat the 2 tablespoons butter and 1 tablespoon oil on medium-high heat.

4. When the butter melts, add the meat to the pan, in batches if necessary. Cook until golden brown, 5 to 7 minutes per batch. Refresh the butter and oil in the pan between batches as needed. Remove the meat to a plate as it becomes done. Set aside.

   

5. If the pan is dry, refresh with 1 tablespoon oil. Add the onions and carrots. Cook until they begin to soften, about 5 minutes.

   

6. Return the meat to the pan with any accumulated juices from the plate. Add the stock and stir to combine.

   

7. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is tender and the sauce has thickened, about 1 1/2 hours. Remove the cover and continue to cook to thicken the sauce, stirring frequently, 30 minutes more.

   

8. Adjust the seasoning with salt and pepper to taste. Remove from the heat, place into a 6-cup deep pie dish, and let cool completely.

Make the Pastry Dough

1. Gather the ingredients.

   

2. Put the flour, salt, and butter in a large bowl.

   

3. Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.

   

4. Add 2 tablespoons of water to the mixture. Using a cold knife, stir until the dough binds together. Add more water, a teaspoon at a time if the dough is too dry.

   

5. Form the dough into a disk, wrap, and chill for about 30 minutes.

   

Assemble and Bake the Pie

1. Position a rack in the center of the oven and heat to 400 F. Roll out the pastry to 1/8-inch thick and wide enough to cover the pie dish.

   

2. Cut a tiny hole in the centerto slip over a steam funnel if using. Alternatively, cut 3 to 4 (1-inch) slits in the center of the dough to vent the filling while baking.

3. Brush the rim of the pie dish with water and place a pie funnel in the center of the filling, if using.

4. Place the pastry over the dish and funnel (if using), pressing it down, trimming to fit the rim of the dish.

5. Crimp the edges of the dough using your thumb and first finger.

   

6. Beat the egg with 1 tablespoon of water. Brush the top of the pie with the egg wash.

   

7. Bake until the pastry is crisp and golden, about 40 minutes.

8. Serve immediately.

   

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• Carrot
• dinner
• british
• family dinner

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