British steak and Kidney pie
Steak and kidney pie is, hands down, my favourite British dish. Since I started making it at home, I went for the 3 times National champion recipe right there and I never changed it since.
Passed the smell of kidney when it’s cooking in the first 15 minutes, you will be left with a wonderful filling to make one of the yummiest savoury pies in this world.
I serve steak and kidney pie at least twice a month. I prepare small steak and kidney pies and freeze them unbaked. Then I thaw it in the fridge for a day and bake it at dinner time. Serve with salad on the side. Give this a try!
|Another steak and kidney pie baked in another occasion|
Prep: 10 min – Cooking: 1 h – baking: 30 min
Savoury shortcrust dough (make it ahead of time)
- 250 g of all purpose flour
- 125 g of cold butter, in cubes (original recipes call for suet/shortening)
- 1/2 tsp of salt
- 1/2 tsp of black pepper
- 1 heaped tbsp of parsley, chopped
- 1 tsp of mustard
- 3 – 5 tbsps of cold water
- 650 g of beef steak at room temperature (for fast cooking) or skirt/brisket/oxtail, top side for long cooking
- 250 g of kidney (beef or lamb), membrane peeled, cut into small cubes
- 100 g of white mushroom, chopped (add other mushrooms for deep flavour)
- 1 medium-sized yellow or white onion, chopped
- 20 g of corn starch or flour
- 2 tbsps of Worcester sauce or soy sauce
- 1 tbsp of Dijon or English mustard
- 2 tbsps of tomato sauce, ketchup or a chopped tomato (optional for me)
- 2 bay leaves
- 1 tsp of dried thyme or a sprig fresh
- 2 tbsps of parsley
- 3 tbsps of oil (original recipe calls for dripping)
- Salt and pepper to taste
- 250 ml of water or beef stock (initial recipe calls for beer too)
- 1 egg yolk
- 1 tsp of milk or water
Make the dough
Add the rest of the ingredients and quickly bring everything to a dough without overworking it. Slightly flatten to make an “abaisse”. Wrap with cling film and freeze for 15 min or place in the fridge for 1 hour.
In a large pan, heat the oil. Add sliced or chopped onions and cook them for a few minutes until soft.
Add in batches of chopped meat (or cut in small cubes) so it fries instead of boiling (too much meat in the meat will cause steaming). Stir. Cook for a few minutes.
Dust the flour into the pan and stir from the bottom of the pan. The mix will darken a bit and that’s good.
Add the kidney, the chopped or sliced mushrooms. Stir. Give it a couple of minutes then add the rest of the ingredients except the parsley. Stir and cover. Bring to a simmer on low heat for 60 – 80 min if using long cooking meat or 30 min if using fast cooking meat. In the end of the cooking process, you want the meat to be tender and the sauce to turn to a nice gravy with a body.
Season to taste and allow to cool.
In a pie dish or medium-size ramekins, place a bit of filling (at your discretion). Cover with rolled dough. Trim around the edge but be generous on the sides so the dough does not fall in the middle of pie dish.
Egg wash, make patterns with a knife or a fork. Make a hole in the middle so the pie breaths the steam out.
Preheat the oven at 200 degrees C and bake at 180 degrees C for 30 – 40 min until nicely golden.
Serve slightly warm or just about room temperature.
Sometimes, I do sneak in some vegetables such as peas, spinach or carrots.