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Steak and Kidney Pie


  • 1 kg good quality lean free range braising steak cut into chunky dices

  • 4 free range lambs' Kidneys, trimmed by the butcher

  • 800 g shallots peeled and quartered

  • 1 tablespoon Olive Oil

  • 1 star anise

  • 1 stick Cinnamon

  • 0.5 teaspoon White pepper

  • 1 Bay leaf

  • 1 tablespoon buckwheat Flour

  • 150 ml Vermouth

  • 700 ml good quality Beef Stock

  • 90 g pastry 15gm per person

  • Milk to brush over pastry


  • 1.

    Preheat the oven to 180C Fan forced.

  • 2.

    Roll out the sheet of puff pastry and cut out X amount of shapes. Brush the top with a little milk and set onto a baking tray. Cook in hot oven for 10 minutes or until puffed up and golden. Set aside for later.

  • 3.

    If you haven’t got the butcher to do this for you, slice the kidneys widthways with a sharp knife. With the help of little pair of scissors, carefully snip around the lighter centre core and discard. Then chop the liver into smallish cubes. In a large mixing bowl, combine the buckwheat flour (or plain if not using), the steak, the liver and white pepper until evenly coated.

  • 4.

    In a large pan, fry off half the meat in half the olive oil until the meat is well browned, then set aside. Repeat the process for the other half until all the meat is well coloured. Replace the meat into the pan, along with the shallots, star anis, cinnamon, the Vermouth and stock. Bring to the boil, then turn the heat right down and place a lid over the top. Simmer super gently for 1 ½ hours, before removing the lid and turning up the heat to medium for the final ½ hour of cooking time. Season well and serve with a little ‘hat’ of golden puff pastry on the top.

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