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Steak and Kidney Pie with Mushrooms
Created by: Howcan Team
Ingredients
- 1 lb stewing beef, cubed
- 8 oz beef kidney, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 cups beef stock
- 1/2 tsp thyme
- 1/2 tsp rosemary
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat some oil over medium-high heat. Add the cubed beef and diced kidney, and cook until browned on all sides. Remove the meat from the skillet and set aside.
- In the same skillet, add the chopped onion, minced garlic, and sliced mushrooms. Cook until the onions are translucent and the mushrooms are tender.
- Sprinkle 2 tablespoons of flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the beef stock, stirring constantly to avoid lumps. Add the thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and cook until the sauce thickens.
- Return the browned meat to the skillet and stir to combine with the sauce. Transfer the mixture to a pie dish.
- Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and crimp the edges to seal. Brush the pastry with beaten egg for a golden finish.
- Make a few slits in the pastry to allow steam to escape during baking.
- Bake the pie in the preheated oven for 45-50 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 the savory and comforting steak and kidney pie with mushrooms!
The history of Steak and Kidney Pie with added mushrooms dates back to medieval England, where it was a popular dish among the working class. The combination of tender steak, rich kidney, and earthy mushrooms encased in a flaky pastry made it a hearty and satisfying meal. Over the years, the dish evolved, and chefs like Gordon Ramsay and Jamie Oliver have put their own modern twists on the classic recipe, elevating it to new heights. Today, the best versions of this dish can be found in traditional British pubs and restaurants, where it is often served with a side of creamy mashed potatoes and buttery peas. The key to a perfect Steak and Kidney Pie lies in the quality of the ingredients, especially the meat, and the slow cooking process to ensure a tender and flavorful filling. While some variations may omit the mushrooms, their addition brings an extra depth of flavor and texture to the dish, making it a delightful addition to the traditional recipe.
150 min
6
480 calories
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