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Steak and kidney pie recipes

Our top 3 of 2 Steak and kidney pie recipes

Steak and Kidney Pie Recipe at MyDish

based on 3 reviews


Steak and Kidney Pie

by John H Glen

by John H GlenViewed 6746 times


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


    1. 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).
    2. 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.
    3. 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.
    4. Cook very gently for 1-hour then taste and check the seasoning let cool.

    5. 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.

    6. 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.
    7. 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.

    8. Use the same method for short crust and puff pastry pies

    9. Serve and Enjoy!


    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.


    • by Mysteron

      Mysteron  Mon Feb 8 2010   • Reply

      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 John H Glen

      John H Glen  Mon Feb 8 2010   • Reply

      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 Mysteron

      Mysteron  Sun Feb 7 2010   • Reply

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

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    • 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
    Steak and Kidney Pie with Port and Pickled Walnuts Recipe at MyDish

    based on 1 reviews


    Steak and Kidney Pie with Port and Pickled Walnuts

    by Opies

    by OpiesViewed 1403 times


      Made using walnuts harvested before the shell forms and then cooked and marinated in a secret spiced recipe.


      1. Pre-heat oven to 180ºC/350ºF/Gas 4.

      2. Heat a large frying pan with a little oil. Add half the steak and kidney and fry for a few minutes turning now and then to seal.

      3. Repeat with the rest and transfer to a large rimmed casserole dish.

      4. Place the onions and garlic into the frying pan and stir in the port. Bring to the boil and cook until reduced by half.

      5. Place in the casserole dish with the meat. Add the walnuts and mix together.

      6. Pour over the beef stock, cover and cook for 2 hours.

      7. Remove from the oven.

      8. Turn up the oven to 220ºC/425ºF/Gas 7.

      9. Roll out the pastry 2” larger than the casserole dish. Reserve.

      10. Use the trimmings to roll out a strip of dough for the rim of the dish.

      11. Brush the rim of the dish with water and place the strip of pastry on the rim – press down well.

      12. Brush the strip of pastry with water and cover the dish with the reserved pastry. Press down well to seal it to the strip.

      13. Trim the excess and brush with the beaten egg.

      14. Make two small slits in the centre to allow steam to escape.

      15. Bake for 20 – 30 minutes until the pastry has puffed and is golden brown.

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      • 500g diced chuck steak
      • 200g diced kidney
      • 300ml Ruby Port
      • 2 onions - finely chopped
      • 1 garlic clove - crushed
      • 100g Opies pickled walnuts - sliced
      • 400ml beef stock
      • 500g puff pastry
      • 1 egg - beaten
      •  Oil for frying
      Steak and Kidney Pie with Musherooms Recipe at MyDish

      based on 3 reviews


      Steak and Kidney Pie with Musherooms

      by King Cook 72

      by King Cook 72Viewed 3030 times


        This will impress your mates - A traditional British pie


        1. 1. Heat the oven to 160 C / gas 3
        2. 2. Heat oil and lightly cook the onion then add the bacon and cook till browned
        3. 3. Put the steak into the flour and then add the steak to the pan small amounts at a time, stir all the time, until browned
        4. 4. Repeat the same process with the kidney
        5. 5. Now throw in the Bouquet Garni
        6. 6. Now take off the heat and transfer all contents of the pan to a casserole dish.
        7. 7. Pour in the stock. Cover and cook in the oven for 2 hours.
        8. 8. Now ad the mushrooms and salt and pepper and leave the lot to cool
        9. 9. Heat the oven to 220 C / Gas 7.
        10. 10. Get a 2 pint pie dish. Roll the pastry to 3/4 inch thick
        11. 11. For an extra thick crust to your pie, cut out a thin strip of pastry and place around the rim of the pie dish
        12. TIP: Dampen the rim of the dish first to prevent sticking and alo dampen the strip of pastry with water
        13. 12. Now add the meat mixture to the pie dish.
        14. 13. Lay pastry over the top and the edges together with a fork - making a pretty pattern. Now cut round the edge of the pie dish to give a clean cut edge.
        15. 14. Don’t forget to make a slit in the top of the pie to let the steam out while cooking
        16. 15. Brush the top with the egg
        17. 16. Now bake for 20 mins
        18. 17. Reduce the temperature of the oven to 180 C / gas 4 and bake for a further 20 mins until the pastry is golden
        19. 18. There you have it. You can also decorate the top of your pie with ant excess pastry you have left over


        • by Suzies

          Suzies  Thu Jan 20 2011   • Reply

          Recipe itself is fine - don't think the construction of the pie in any way matches the photo.

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        • 2 tbsp Oil
        • 1 Onion (chopped)
        • 2 tbsp Plain Flour
        • 14 fl oz Beef Stock
        • Large Bouquet Garni
        • 4 oz Mushrooms
        • Ready Made Puff Pastry
        • 1 Egg (beaten)
        • 4 oz Lamb's Kidneys
        • 4 oz Bacon (chopped)
        • 1 ¼ lb Chuck Steak (diced)
        Steak and Kidney Pie Recipe at MyDish

        based on 4 reviews

        RATE THIS

        Steak and Kidney Pie

        by weird_prit

        by weird_pritViewed 1837 times


          1. this and that

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          • STEAK
          • 1 sirloin steak
          • KIDNEY BEANS
          • 3 tins kidney beans canned (in water but drained)