Steak and Kidney Pie

This is a cracking meal. The first time I cooked this, it was in the oven for 5 hours, but the mixture was to die for. Lovely and in fact just writing this up has made me think I need to eat this next week!

 

Ingredients

Olive oil for frying
4 rashers of bacon
1 onion
500g of steak diced
30g of plain flour
115g of kidneys
Bouquet garni
400ml of beef stock – Can replace with ¼ pint of beer if you want
115g of mushrooms
225g of ready-made puff pastry
Beaten egg to glaze

 

Instructions

Preheat the oven to 160C. Cook the bacon, mushrooms and onion in a frying pan with a little oil until browned. Remove the content and place in a casserole dish.

Toss the steak in the flour and in batches brown the steak lumps in the frying pan, adding more oil where appropriate. Remove the content and place in a casserole dish.

Toss the kidney in flour and add to the pan in batches until browned. Again adding oil where appropriate. Remove the content and place in a casserole dish.

Add the bouquet garni and stock to the casserole dish. Cover the dish and place in the oven for 2 hours. Remove and allow to cool.

Preheat the oven to 220C. Roll the pastry to 2cm larger than the top of your pie dish. Tip the mixture into the pie dish, removing the bouquet garni.

Steak and Kidney pie img 1

Lay the pastry over the pie dish and press down the edge to the dish edge. Cut all round with a knife. Create a decoration if you want to go on top. Brush the whole pastry top with egg and bake for 20 minutes.

Steak and Kidney pie img 2

Lower the temperature to 180C and cook for a further 20 minutes, keeping an eye on it to make sure it doesn’t catch.

The finished article! Served with vegetables and home made circular chips.

Steak and Kidney pie img 3

3 Replies to “Steak and Kidney Pie”

  1. Glad I discovered your great Recipe’s.
    I shall give the Steak and Kidney Pie a go, but I will have to use Gluten Free pastry.

    Do you know what would really make this blog rock? Pictures!

    Thanks for this lovely resource for foodies!

    Best wishes.

  2. Hi Rhianne,

    Thank you for being the first (real) person to register on my site!
    I realise that the blog would be better with pictures, but I’m also probably one of the only people in Britain without a digital camera of my own…
    I’m actually making this recipe right now, so when it’s finished the 2 hour cooking stage, I’ll take a few pictures (on someone else’s camera) and post them up tonight.

    Regards
    Victoria

  3. Yummy, yummy looks divine!

    I’m a Coeliac, that means no wheat for me, but I make pastry using gluten free flour and so this looks like a dish I could make this coming weekend. You are absolutely right about the long slow cook, it tenderises the meat till it’s melt-in-the-mouth delicious.

    With the Autumn days drawing in and temps falling, this comfort food is just what we ALL need to nourish us. It’s full of nutritious goodness.

    Thanks again Victoria.

    Keep posting!

    Best wishes, Rhianne aka @LadyBizBiz on Twitter

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