Steak and Kidney PieCourse: Main CourseCuisine: BritishDifficulty: moderate
The King of all British savoury pies. With tender beef, succulent kidneys and solid button mushrooms all bought together in a rich brown sauce, under a buttery shortcrust pastry.
Steak and Kidney Pie, the ingredients you use, as in all good cuisine, become very important.
The Meat any good lean braising steak, like chuck or silverside does the job well. The meat should be trimmed of any fat or sinew to leave nice lean chunks of meat.
The Kidneys Beef or ox kidneys are best if you can get them, any class butcher will have them. Lamb or pigs kidneys are OK but they don’t need so much cooking so may become tougher with the longer cooking time.
The Mushrooms are a personal taste, in fact if you don’t want mushrooms in your pie just leave them out. I prefer button mushrooms left whole as they give the pie more substance.
The Pastry I like the thought of a nice buttery flaky shortcrust pastry to top my Steak and Kidney pie, but again that’s a personal choice for you to make, shortcrust pastry or Puff Pastry
Service with creamy mash potato or boiled new potatoes, buttered carrots or minted garden peas, whatever your choice you have a meal made in heaven.
For the Filling
3 tablespoons vegetable oil
1 large onion peeled and chopped
750 g braising steak cut into bite sized chunks
3 tbls plain flour
salt and ground white pepper
250 g ox kidney core removed and cut into bite-sized pieces
150 g button mushrooms washed cleaned and left whole
600 ml beef stock or beef stock cube/s in 600 ml of hot water
For the Pastry
270 g plain flour plus extra for dusting
a pinch of salt
135 g cold unsalted butter
1 medium egg
1 egg beaten for glaze
- Heat 1 tablespoon of the oil in a heavy-based saucepan and fry the onion over a medium heat until soft and just beginning to colour.
- Remove from the pan and set to one side.
- Add the salt and pepper to the flour and mix around to completely combine
- Place the steak in the flour and make sure all the meat is well coated in flour.
- Add the rest of the oil to the pan.
- Remove any excess flour from the meat by tapping two pieces together and place in the pan of hot oil to brown off on all sides, you may have to do this step in batches
- Remove the meat and set to one side.
- Toss the prepared kidneys in the same pan until browned off then remove these and set to one side
- Now you can brown off the mushrooms and return the steak, kidney and onion to the pan.
- Stir in any flout that is left from covering the meat and let it cook out for a minute or two keeping the mix agitated so as not to catch on the bottom of the pan.
- Gradually pour in the stock and add a few drops of Worcestershire sauce and the bay leaf.
- Stir well and bring up to a simmer.
- Cover and cook on a low heat for 1½ to 2 hours until the meat is tender and the sauce has thickened.
- You can check the seasoning here and add more if needed and remove the bay leaf
- Transfer the filling to your pie dish and leave to cool completely.
- While the meat is cooling make up the pastry
- For the Pastry
- Sieve together the flour and salt.
- Dice the butter and with cold hands(run them under cold water first) rub in with your fingers until it resembles breadcrumbs.
- Beat the egg with a couple of tablespoons of ice-cold water.
- Make a well in the centre of the flour and add the egg and water.
- Use a knife or spatula to mix together and form a dough.
- If you find the dough is too dry, add a drop more water.
- Turn out on to a lightly floured surface and bring together form a smooth dough.
- Shape into a disc shape and wrap it in clingfilm,
- place in the fridge to chill for at least 30 minutes.
- Preheat the oven to 200°C/Gas 6.
- Lightly flour your work surface and roll out the pastry to approximately 5mm thickness
- If your pie dish has not got a rim around the top edge, then skip the next step
- Cut a strip of pastry about 2cm wide, dampen the edge of the pie dish and place the strip around the edge of the pie dish.
- (Now dampen the strip of pastry), roll up the remaining pastry onto your rolling pin and unroll it over the top of the pie dish.
- Press down to seal the pastry and trim off excess pastry.
- Crimp the edges with two forefingers and thumb.
- Egg wash the topping and bake for 30 to 40 minutes until the pastry is golden brown.
- Leave to stand for 10 minutes before serving.