Easy Steak and Kidney Pie recipe/ How to make Steak and Kidney Pie/ Steak and Kidney Pot pie

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.

Chop the onion and set aside.

Trim and chop the kidneys into fine pieces and refrigerate.

Heat 3 tablespoons of oil in a heavy base pan until hot.

Brown 500 grams of steak in batches under high heat, then transfer to a bowl.

Lower the heat, add a couple of tablespoons of oil, and soften the chopped onions for 5-8 minutes.

Return the browned steak to the pan, add 2.5 tablespoons of plain flour, and stir in.

Add 125 milliliters of beef stock and turn the heat up.

Stir in 0.5 teaspoon of dried thyme and 1 tablespoon of Worcestershire sauce, then simmer with the lid on, stirring occasionally.

Make short crust pastry by rubbing 6 ounces of very cold salted butter into 12 ounces of plain flour until crumbly.

Add ice cold water gradually until the pastry comes together, then cover and refrigerate for a few hours.

After 1 hour and 25 minutes of simmering, stir in the kidneys and cook for an additional 15 minutes.

Season with black pepper and reduce the sauce without the lid for a few minutes.

Let the filling cool down.

Preheat the oven to 180°C (356°F).

Roll out the pastry on a floured surface and line a foil dish with it.

Fill the pastry with the steak and kidney filling.

Brush the edges with beaten egg before placing the top pastry on.

Trim excess pastry and make three incisions on top.

Crimp the edges to seal and brush the top with beaten egg.

Bake for 40 minutes at 180°C.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens