Steak & Kidney Pie - A Great British Classic 🇬🇧 #chefarchiepie

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon

Vegetable stock can reduce sodium while still adding flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pie crust

Phyllo dough is lower in fat, and homemade crust can save costs.

Heat butter and oil in a large skillet over medium heat.

Add diced beef, onions, garlic, thyme, bay leaf, and mushrooms; stir-fry for about 10-15 minutes until everything changes color.

Add kidney and stir-fry for an additional 5 minutes.

Stir in tomato paste and Worcestershire sauce, then add Dijon mustard; mix well.

Cover with rich beef stock and bring to a vigorous boil.

Cover the skillet and simmer for about 2 hours.

Create a thick paste by whisking flour and water until smooth.

After 2 hours, check meat tenderness; it should be fork-tender.

Add half of the flour-water slurry to thicken the filling, stirring constantly.

Once thickened, add the remaining slurry and stir until the filling is thick enough.

Roll out short crust pastry to fit the pie dish, then line the base with it.

Fill the pastry-lined dish with the cooled steak and kidney filling.

Brush the edges of the pastry with water to seal.

Roll out another disc of pastry to cover the pie, trim excess, and crimp the edges.

Brush the top with egg yolk and sprinkle with salt and pepper.

Bake in the oven for about 45 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens