This hearty steak and kidney pie is a classic British dish, perfect for a comforting meal. Tender beef, rich kidneys, and a flavorful gravy are topped with a crispy golden crust, making it a satisfying dish for the whole family.

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Ingredients Needed:

1 pound fresh beef or lamb kidneys
2 tablespoons butter or lard
2 pounds round steak, cubed
2 onions, chopped
2 teaspoons salt or to taste
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 bay leaf
2 cups water, divided
4 cups diced potatoes
6 tablespoons all-purpose flour
1 package pastry for a single-crust 9-inch pie

How To Make Steak And Kidney Pie Recipe?

Prepare the kidneys: Remove any fat, membrane, and white tissue from the kidneys, then cut them into chunky pieces.
Brown the meat: Heat butter or lard in a large pot over medium heat. Add the diced kidneys and cubed steak, cooking until browned.
Add seasonings and simmer: Stir in the chopped onions, salt, Worcestershire sauce, thyme, black pepper, and bay leaf. Pour 1 ½ cups water and let the mixture simmer for 1 hour until the meat is nearly tender.
Add potatoes and cook: Stir in the diced potatoes and continue simmering for 30 minutes, until soft.
Thicken the gravy: In a small bowl, whisk ½ cup water with the flour until smooth. Stir this mixture into the pot and cook until the gravy thickens. Transfer everything to a 3-quart casserole dish.
Prepare the pastry: Preheat the oven to 220°C. Roll out the pastry slightly larger than the dish, place it over the filling, and trim any excess. Leave a 1-inch overhang, fold the edges under, and press against the dish. Cut a few slits in the top to release steam.
Bake the pie: Place the dish in the oven and bake for 30 minutes, until the crust is golden brown and the filling is bubbling.

Hairy Bikers Steak And Kidney Pie Recipe

Recipe Tips:

Trim the kidneys properly: Make sure to remove all the white tissue and membranes from the kidneys. This helps remove any strong or bitter taste, making the dish more enjoyable.
Brown the meat well: Don’t rush browning the steak and kidneys. Let them sear properly in the butter or lard before adding the liquid. This adds a deep, rich flavor to the pie.
Use the right pastry: A buttery shortcrust pastry works best for a flaky and crisp top. If using store-bought pastry, let it sit at room temperature for a few minutes before rolling to prevent cracking.
Let the filling cool before adding pastry: If the filling is too hot when you add the pastry, the butter in the dough can melt too quickly, making the crust soggy instead of crispy.
Make deep slits in the pastry: Cutting a few deep slits in the crust allows steam to escape while baking, preventing the pie from bubbling over or making the crust too soft.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover steak and kidney pie cool completely to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it in the fridge for up to 4 days.
Freeze: Once cooled, wrap the pie well in plastic wrap and then in foil to prevent freezer burn. Store it in the freezer for up to 3 months.
Reheat: Preheat the air fryer to 175°C. Place a slice of the pie in the basket and heat for 5-7 minutes, until the crust is crispy and the filling is warm.

Nutrition Facts:

Calories: 450 kcal
Total Fat: 22g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 850mg
Potassium: 650mg
Total Carbohydrate: 40g
Dietary Fiber: 4g
Sugars: 3g
Protein: 32g

Try More Hairy Bikers Recipes:

Hairy Bikers Sausage Rolls Recipe
Hairy Bikers Mushroom Wellington Recipe
Hairy Bikers Turkey Crown Recipe

Hairy Bikers Steak And Kidney Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

450

kcal

Ingredients

1 pound fresh beef or lamb kidneys
2 tablespoons butter or lard
2 pounds round steak, cubed
2 onions, chopped
2 teaspoons salt or to taste
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 bay leaf
2 cups water, divided
4 cups diced potatoes
6 tablespoons all-purpose flour
1 package pastry for a single-crust 9-inch pie

Directions

Prepare the kidneys: Remove any fat, membrane, and white tissue from the kidneys, then cut them into chunky pieces.
Brown the meat: Heat butter or lard in a large pot over medium heat. Add the diced kidneys and cubed steak, cooking until browned.
Add seasonings and simmer: Stir in the chopped onions, salt, Worcestershire sauce, thyme, black pepper, and bay leaf. Pour 1 ½ cups water and let the mixture simmer for 1 hour until the meat is nearly tender.
Add potatoes and cook: Stir in the diced potatoes and continue simmering for 30 minutes, until soft.
Thicken the gravy: In a small bowl, whisk ½ cup water with the flour until smooth. Stir this mixture into the pot and cook until the gravy thickens. Transfer everything to a 3-quart casserole dish.
Prepare the pastry: Preheat the oven to 220°C. Roll out the pastry slightly larger than the dish, place it over the filling, and trim any excess. Leave a 1-inch overhang, fold the edges under, and press against the dish. Cut a few slits in the top to release steam.
Bake the pie: Place the dish in the oven and bake for 30 minutes, until the crust is golden brown and the filling is bubbling.

Notes

Trim the kidneys properly: Make sure to remove all the white tissue and membranes from the kidneys. This helps remove any strong or bitter taste, making the dish more enjoyable.
Brown the meat well: Don’t rush browning the steak and kidneys. Let them sear properly in the butter or lard before adding the liquid. This adds a deep, rich flavor to the pie.
Use the right pastry: A buttery shortcrust pastry works best for a flaky and crisp top. If using store-bought pastry, let it sit at room temperature for a few minutes before rolling to prevent cracking.
Let the filling cool before adding pastry: If the filling is too hot when you add the pastry, the butter in the dough can melt too quickly, making the crust soggy instead of crispy.
Make deep slits in the pastry: Cutting a few deep slits in the crust allows steam to escape while baking, preventing the pie from bubbling over or making the crust too soft.