Steak and Kidney Pie

Background and History

Steak and Kidney Pie, a cornerstone of British comfort food, has a history dating back centuries. Originating in medieval times, this savory pastry dish embodies the culinary legacy of combining tender beef steak and kidneys in a rich, flavorful gravy, all encased in a golden, flaky crust. Today, it remains a beloved classic, comforting generations with its hearty, satisfying taste.

Ingredients

1.5 lbs beef steak, cubed

0.5 lbs beef kidneys, trimmed and diced

1 large onion, chopped

2 tablespoons flour

2 tablespoons vegetable oil

2 cups beef stock

1 tablespoon tomato paste

1 teaspoon Worcestershire sauce

Salt and pepper to taste

Pastry dough (store-bought or homemade)

1 egg (for egg wash)

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C).

Prepare Filling

In a large skillet, heat oil over medium-high heat. Brown the beef steak and kidneys until sealed. Add chopped onions and cook until softened.

Add Flour

Sprinkle flour over the meat and onions, stirring to coat evenly. This will thicken the gravy.

Create Gravy

Pour in beef stock, add tomato paste, Worcestershire sauce, salt, and pepper. Simmer until the mixture thickens into a rich gravy. Remove from heat and let it cool.

Line Pie Dish

Roll out the pastry dough and line a pie dish, leaving extra for the top crust. Blind bake the bottom crust for 10 minutes.

Assemble Pie

Fill the pastry-lined dish with the cooled steak and kidney mixture. Cover with the remaining pastry, sealing the edges. Brush the top with beaten egg for a golden finish.

Bake: Place the pie in the preheated oven and bake for 30-40 minutes or until the crust is golden brown.

Serve: Allow the pie to cool for a few minutes before slicing. Serve hot and enjoy the rich, savory flavors.

Nutrition Facts

(Per Serving – based on 6 servings)

Calories: ~450

Protein: 30g

Fat: 22g

Carbohydrates: 30g

Fiber: 2g

Notes

Customize the pie by adding mushrooms or root vegetables to the filling.

Ensure the kidneys are properly cleaned and trimmed before cooking.

Pair with mashed potatoes or a side of peas for a complete British experience.

Allergy Warning

Verify the ingredients in store-bought pastry for potential allergens.

Check Worcestershire sauce for gluten or other allergens.

Be cautious with kidney consumption if you have specific dietary restrictions or allergies.

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