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Steak and Kidney Pie

4 stars based on 3 reviews

Views 939
Added Fri Feb 5 2010

A time-honoured English dish that takes a little preparation time, but is mouth-watering in the finish and a really welcoming dish.

Course Main Course
Cuisine English
Serves 6
Cooking-Time 1hrs 0 mins

By Astrochef View all 164 recipes

Astrochef's Story

What can I say everyone has a favourite recipe and this is mine, it is most likely an amalgamation of my mothers, grandmothers although my maternal grandfather could make a real tasty pie? Read More

Related categories

Main Course, English, saintgeorge, English, Steak and Kidney Pie, Baking, Savoury, Pies, Puddings, Quiches and Tarts, Steak and Kidney Pie, John Tovey, Miller Howe, Whitewell Hotel, Willow Tree, The Great Tree Hotel, Lord Hanson, Lady Hanson,

Ingredients

YOU WILL NEED
800 grams stewing steak. diced. we use a mix of shin beef and skirt or chuck steak
300 grams ox (beef) kidney. trimmed of fat and membrane and cut into small pieces
½ cup plain flour seasoned with salt and pepper
2 medium onions. chopped medium fine
1 large portabella mushroom. we sometimes us a few chestnut mushrooms. chopped like the onion
4 tablespoons fresh beef suet. trimmed from the beef (or use bacon drippings. lard. or butter)
1 ½ cups beef stock. or use a blend of stock and stout. brown ale or beer
1 tablespoon Tomato Puree (Paste)
1 tablespoon Worcestershire sauce. sometimes we use Lancashire sauce
2 sprigs fresh thyme or 1 tablespoon of fresh thyme leaves
1 tablespoon chopped parsley
1 medium egg. beaten
One recipe quantity of pastry either suet. short crust. rough puff or puff pastry

Method

Toss the beef and kidney into the seasoned flour and mix with the chopped parsley. Meanwhile, in a large, heavy pan, render the beef suet (or melt the bacon fat, lard, or butter).
Fry the meat and onions in the hot fat quickly until the meat is lightly brown on all sides and the onions are translucent add the mushrooms and mix in.
Cover with the stock, add the parsley, thyme and stir in the Worcestershire sauce, tomato paste and add any additional seasonings, and bring to a simmer.
Cook very gently for 1-hour then taste and check the seasoning let cool.

If you are using a suet pastry crust, roll out the bottom crust to fit a deep pie dish and fit, a cover with a top crust, crimp closed, and cut a vent hole. Brush over with beaten egg and bake for 1 hour at 325°f.

If using the rough puff pastry, put the mixture in a l ½-quart casserole dish, roll out the pastry to cover, trim off a thin strip to fit the rim of the casserole and dampen the rim, and press the strip into position.
Now dampen the strip and firmly press the edges of the pastry to the pastry rim and then trim away any surplus with a sharp knife. Make sure the edges are sealed and decorate the top with the surplus dough cut into such shapes as your fancy dictates, but make sure that there is a small vent hole cut in the centre to let steam escape. Brush over with the beaten egg and bake for 10 minutes at 450°f in a preheated oven, turn down heat to 325°f and bake for another 45 minutes or until the contents are bubbling hot and the crust a golden brown.

Use the same method for short crust and puff pastry pies

Serve and Enjoy!

Tips

Steak and Kidney pie is frequently, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry.

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