United Kingdom · United Kingdom

Steak and Kidney Pie (British Classic)

Name: Steak and Kidney Pie (British Classic)
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: beef chuck, cubed 500 g; beef kidney, diced 200 g; all-purpose flour 50 g; vegetable oil 30 ml; onion, chopped 100 g; carrot, sliced 80 g; mushroom, sliced 100 g; beef stock 500 ml; stout beer 200 ml; Worcestershire sauce 15 ml; bay leaf 2 pieces; dried thyme 2 g; shortcrust pastry 300 g; egg, beaten 1 pieces; fine salt 6 g; black pepper 2 g

Slow-cooked beef steak and kidney in rich gravy, baked under pastry.

180 minutes · 4 servings · Moderate

Kidney pie was the standard British canteen pie long before steak was added, and the kidney is what gives the gravy its depth rather than any heavy seasoning. Cutting the kidney across and frying it first removes the bitterness that turns people off. The pastry must be sealed on top or the long bake dries the filling.

Ingredients

beef chuck, cubed500 g
beef kidney, diced200 g
all-purpose flour50 g
vegetable oil30 ml
onion, chopped100 g
carrot, sliced80 g
mushroom, sliced100 g
beef stock500 ml
stout beer200 ml
Worcestershire sauce15 ml
bay leaf2 pieces
dried thyme2 g
shortcrust pastry300 g
egg, beaten1 pieces
fine salt6 g
black pepper2 g

Directions

1
Brown beef and kidney in oil 6 minutes; remove.
2
Sauté onion, carrot and mushroom 5 minutes; stir in flour 2 minutes.
3
Return meats; add stock, beer, Worcestershire, bay, thyme, salt and pepper; cover; simmer 100 minutes.
4
Fill pie dish; cover with pastry; cut vents; brush with egg.
5
Bake at 200C for 35 minutes until golden.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content