British Steak and Kidney Pie

Ingredients

• 1.5 lb beef chuck, cut into 1-inch cubes
• ½ lb beef kidney, trimmed and cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 1.5 cups beef broth
• 1 medium onion, diced into 1/4-inch pieces
• ½ lb mushrooms, sliced 1/4-inch thick
• 1 pinch salt and pepper
• 1 sheet (9.5 oz) frozen puff pastry sheet
• 2 tablespoons olive oil

Instructions

1. 1

   Pat the beef chunks dry with paper towels so they brown better, then place them in a large bowl and set aside.

2. 2

   Rinse the kidney pieces under cold water, then pat dry with paper towels and add to the bowl with the beef.

3. 3

   Sprinkle the flour, salt, and pepper over the beef and kidney, then toss with your hands until every piece is lightly coated.

4. 4

   Heat the oil in a large heavy-bottomed pot over medium-high heat until it shimmers and moves quickly when you tilt the pot, about 90 seconds.

5. 5

   Working in batches to avoid crowding, add the floured beef and kidney to the hot oil and let each batch sit undisturbed for 3 minutes until the bottom is deep golden brown.

6. 6

   Stir the beef and kidney to turn them over and brown the other sides for 2 minutes longer, then transfer to a clean plate.

7. 7

   Add the diced onion to the same pot and stir every 10 seconds for 2 minutes until the onion turns light golden and soft.

8. 8

   Add the sliced mushrooms and stir them with the onion every 20 seconds for 3 minutes until they release their moisture and darken slightly.

9. 9

   Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to lift up all the stuck-on brown bits, about 30 seconds.

10. 10

    Return the beef and kidney to the pot and stir well, then reduce the heat to medium-low, cover with a lid, and simmer for 20 minutes until the meat is very tender.

11. 11

    Remove the lid, taste, and add a small pinch more salt and pepper if needed, then let cool for 5 minutes until the gravy is just warm, not steaming.

12. 12

    Preheat the oven to 400°F and wait for the indicator light to turn off, about 10 minutes, while the filling cools.

13. 13

    Pour the beef and kidney mixture into a 9-inch pie dish or similar 6-cup baking vessel, spreading it evenly on the bottom.

14. 14

    Remove the frozen puff pastry sheet from the box and let it thaw at room temperature for 5 minutes, then carefully unfold it.

15. 15

    Drape the pastry sheet over the filling, gently press it against the rim of the dish, then trim any overhang to 1 inch with a sharp knife.

16. 16

    Fold the 1-inch overhang inward and press it against the inside rim, then use the back of a fork to press a crimp pattern around the edge for decoration.

17. 17

    Place the pie on the center oven rack and bake for 18–20 minutes until the pastry puffs and turns deep golden brown across the top.

18. 18

    Remove from the oven and let rest for 2 minutes before serving, so the filling sets slightly.

Tools you’ll need

• large heavy-bottomed pot with lid
• 9-inch pie dish or 6-cup baking vessel
• paper towels
• large bowl
• wooden spoon
• sharp knife
• fork
• oven

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