Steak and Kidney Pie Recipe at MyDish

Steak and Kidney Pie

4 stars based on 3 reviews Rate this Recipe

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.

    Comments Add your comment

    • Hi, Oh yes please, I dont think people know how simple boiled paste is to make. I think the secret is to let it rest and cool in the fridge before rolling out or punching out by machine.My family have enjoyed many pies made this way. I am always looking for different fillings.
      I look forward to hearing from you.
      Best regards Ron

      by Mysteron on Mon Feb 8 2010   reply to this comment

    • Hi, Thank you for your comments, I will soon be putting up mu Granny Glen's Scotch pie recipe, it is really tasty and when I served them as little cocktail pies at a dinner party for Lord Hanson and his guests they just loved them.Best RegardsAstro

      by John H Glen on Mon Feb 8 2010   reply to this comment

    • This sounds fantastic, I am going to try this asap.
      I also love scotch pies, made with boiled paste of course.

      by Mysteron on Sun Feb 7 2010   reply to this comment

    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

    By Views 4421  Added Fri Feb 5 2010


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

     

    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

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