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Steak and Kidney Pie
Created by: Howcan Team
Ingredients
- 1.5 pounds of stewing beef, cubed
- 8 ounces of beef kidney, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves of garlic, minced
- 2 tablespoons of flour
- 1 cup of beef stock
- 1/2 cup of red wine
- 1 tablespoon of tomato paste
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- Salt and pepper to taste
- 2 sheets of puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, heat some oil over medium-high heat. Add the cubed beef and diced kidney and cook until browned. Remove the meat from the pot and set aside.
- In the same pot, add the chopped onion, diced carrots, diced celery, and minced garlic. Cook until the vegetables are softened.
- Sprinkle 2 tablespoons of flour over the vegetables and stir to coat. Cook for 1-2 minutes.
- Pour in the beef stock and red wine, stirring to scrape up any browned bits from the bottom of the pot. Add the tomato paste, Worcestershire sauce, thyme, rosemary, and season with salt and pepper.
- Return the browned meat to the pot and bring the mixture to a simmer. Cover and cook for 1.5 hours, or until the meat is tender.
- Transfer the meat mixture to a pie dish and let it cool slightly.
- Roll out the puff pastry sheets and place one over the pie dish, trimming any excess. Brush the edges with beaten egg. Place the second sheet on top and crimp the edges to seal. Brush the top with more beaten egg.
- Make a few slits in the pastry to allow steam to escape. Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
- Allow the pie to cool for a few minutes before serving. Enjoy!
Steak and kidney pie is a classic British dish with a rich history dating back to the 19th century. This savory pie features tender chunks of beef steak and kidney, enveloped in a golden, flaky pastry crust. The dish has its roots in traditional English cuisine and has been a staple in pubs and households across the UK for generations. Renowned chefs like Gordon Ramsay and Jamie Oliver have put their own modern twists on this timeless recipe, adding depth of flavor with ingredients like ale and Worcestershire sauce. In terms of regional variations, the pie is particularly popular in the Midlands and northern England. Today, the best versions of steak and kidney pie can be found in cozy, traditional British pubs, where it's often served with a side of buttery mashed potatoes and mushy peas. The key to a perfect steak and kidney pie lies in the quality of the meat and the richness of the gravy, which should be hearty and full of robust flavors. For those looking to try a different approach, some chefs opt for a suet pastry instead of the traditional shortcrust, adding a unique richness to the dish. Whether enjoyed in a quaint countryside inn or a bustling city gastropub, steak and kidney pie continues to hold a special place in British culinary tradition.
150 min
6
450 calories
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