Steak and Kidney Pie

Ingredients

• 1.5 lb beef chuck, cubed
• ½ lb beef kidney, trimmed and cubed
• 3 tbsp all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 2 cups beef broth
• 8 oz pearl onions
• 6 oz button mushrooms
• 2 tbsp butter
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme
• 1.5 cups all-purpose flour
• ½ cup cold butter, cubed
• ¼ tsp salt
• 4 tbsp ice water
• 1 large egg yolk

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Toss beef and kidney with flour, salt, and pepper in a bowl.

3. 3

   Peel pearl onions and halve mushrooms.

4. 4

   Mix flour and salt in a bowl. Cut in cold butter until mixture resembles breadcrumbs.

5. 5

   Add ice water 1 tbsp at a time, stirring gently until dough comes together. Wrap in plastic and chill 30 minutes.

6. 6

   Heat butter in a large Dutch oven or heavy pot over medium-high heat.

7. 7

   Brown beef and kidney in batches (3-4 minutes per batch), then set aside.

8. 8

   Sauté pearl onions and mushrooms until golden, about 4 minutes. Return meat to pot.

9. 9

   Pour in beef broth and Worcestershire sauce. Add thyme. Bring to a simmer, cover, and cook on low heat for 45 minutes until meat is tender.

10. 10

    Season with salt and pepper. Let cool to room temperature, about 20 minutes.

11. 11

    Pour filling into a 9-inch pie dish. Roll out chilled pastry to 0.125-inch thickness on floured surface.

12. 12

    Cut pastry to cover pie dish. Seal edges, trim excess, and crimp with a fork. Brush with beaten egg yolk.

13. 13

    Bake for 25-30 minutes until pastry is golden brown. Let rest 5 minutes before serving.

Tools you’ll need

• large Dutch oven or heavy pot
• 9-inch pie dish
• mixing bowls
• measuring spoons and cups
• chef's knife
• cutting board
• rolling pin
• pastry brush
• fork

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