When it comes to classic British comfort food, the steak and kidney pie is hard to beat. This time-honoured dish combines succulent beef, kidney, mushrooms, and meaty gravy all encased in a golden, flaky pastry. Serve with simple steamed vegetables for a delicious winter dinner.
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Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 25 mins
Cal/Serv:
780
Ingredients
700g
stewing steak, cubed and seasoned
2Tbsp.
plain flour, plus extra to dust
3Tbsp.
vegetable oil
25g
butter
Salt and freshly ground black pepper
1 small onion, finely chopped
175g
ox kidney, cut into small pieces
Small pinch of cayenne pepper
1tsp.
anchovy essence
150g
flat mushrooms, cut into large chunks
350g
chilled ready-made puff pastry
1
large egg
Directions
Step 1
Toss half the steak with half the flour. Heat the oil in a flameproof, non-stick casserole and add the butter. Fry the steak in batches until brown - don't worry if the flour sticks to the base of the casserole. Coat the remaining steak with flour and fry as before. Season all the meat and put to one side.
Step 2
Add the onion to the casserole and cook gently until soft. Return the steak to the casserole with 200ml water, the kidney, a small pinch of cayenne and the anchovy essence. Bring to the boil, cover and simmer for 5min.
Step 3
Cook at 170°C (325°F) mark 3 for 1hr or until tender. The sauce should be syrupy. If not, transfer the casserole to the hob, remove lid, bring to the boil and bubble for 5min to reduce liquid.
Step 4
Put the steak and kidney mixture into a 900ml pie dish. Pile it high to support the pastry.
Step 5
Roll out the pastry on a lightly floured surface to a thickness of 5mm. Cut off four to six strips, 1cm wide. Dampen the edge of the dish with cold water, place the pastry strips on the edge and press down to secure. Dampen the pastry rim and lay the sheet of pastry on top. Press the surfaces together, trim the edge and press down with the back of a knife to seal.
Step 6
For the glaze, whisk the egg and add a pinch of salt. Brush the pastry with the glaze and score with the back of a knife. Place the pie dish on a baking sheet and bake at 200°C (400°F) mark 6 for 30min or until the pastry is golden brown and the filling is hot to the centre.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
