Steak and Kidney Pie
A classic British comfort dish: tender braised beef and kidney in a rich gravy, topped with a golden pastry crust. Slow-cooked stew meets crispy-baked pie in one warming, satisfying meal.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.25 lb beef chuck, cut into 1-inch cubes
- ½ lb beef kidney, trimmed and cut into ¾-inch pieces
- 3 tbsp all-purpose flour
- 1.5 cups beef broth
- 1 medium onion, cut into ½-inch dice
- 1 sheet (14 oz) puff pastry sheet (thawed if frozen)
- 1 to taste salt and pepper to taste
Instructions
- 1
Pat the beef cubes dry with paper towels by pressing them firmly until no moisture comes off, about 30 seconds per batch, so they will brown instead of steam.
- 2
Pat the kidney pieces dry with paper towels the same way, about 20 seconds total, for the same browning reason.
- 3
Pour the flour onto a plate, then place the beef and kidney pieces on the flour and turn them until all surfaces are lightly coated, about 1 minute.
- 4
Shake off excess flour from each piece by holding it over the plate and tapping it lightly, so the gravy is not thick and pasty.
- 5
Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Working in two batches to avoid crowding, add half the beef and kidney pieces to the hot oil and cook without stirring for 2 minutes, until the undersides are deep brown.
- 7
Stir the browned pieces once and cook for another 2 minutes until most surfaces are brown, then transfer them to a clean plate.
- 8
Repeat step 6 and 7 with the remaining oil and remaining beef and kidney pieces, then transfer to the same plate.
- 9
Reduce heat to medium-low, add the diced onion to the pot, and stir once every 30 seconds for 4 minutes until the onion is soft and pale golden.
- 10
Pour in the beef broth and use a wooden spoon to scrape up the stuck-on brown bits from the bottom and sides of the pot, about 30 seconds, so the gravy is flavorful.
- 11
Return the beef and kidney pieces and any juices on the plate to the pot and stir once to combine.
- 12
Bring to a simmer over medium heat—you will see large bubbles breaking the surface every 2–3 seconds—then reduce heat to low.
- 13
Cover the pot with a lid and cook for 50 minutes, stirring once every 15 minutes, until the beef is very tender when pierced with a fork.
- 14
Taste a spoonful of the gravy and stir in salt and pepper until it tastes flavorful and balanced—start with ½ teaspoon of each and adjust.
- 15
Preheat the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 16
Pour the steak and kidney filling into a 9-inch pie dish or similar baking vessel, leaving ½ inch of space at the rim.
- 17
Lay the puff pastry sheet on a cutting board and cut it into a rectangle about 1 inch larger than your pie dish on all sides.
- 18
Drape the pastry over the filling so it covers the top completely, then press the edges down onto the rim of the dish to seal.
- 19
Cut two small slits (each about 1 inch long) into the top of the pastry with a knife to let steam escape during baking.
- 20
Place the pie on the middle shelf of the oven and bake for 18–20 minutes until the pastry is puffed and deep golden brown.
- 21
Remove from the oven and let rest on the counter for 5 minutes before serving, so the filling is not too hot to eat and sets slightly.
Tools you’ll need
- paper towels
- dinner plate
- large heavy pot with lid (at least 5-quart)
- wooden spoon
- 9-inch pie dish or similar baking vessel
- cutting board
- chef's knife
- oven
- fork (for tasting)
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