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Steak and Kidney Pie


  • For the base

  • For the Filling

  • To Serve


  • 1.

    Heat the vegetable oil in a large frying pan, and use to seal the beef. Remove and set to one side.

  • 2.

    Brown the kidney in the same pan.

  • 3.

    Add the onions and cook for 3-4 minutes.

  • 4.

    Return the meat to the pan, sprinkle flour over and coat the meat and onions

  • 5.

    Add the stock to the pan, stir well and bring to the boil.

  • 6.

    Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.

  • 7.

    Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool slightly.

  • 8.

    Place the cooked meat mixture into a pie dish.

  • 9.

    Roll out the pastry to 5mm (¼in) thick and 5cm (2in) larger than the dish you are using.

  • 10.

    Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.

  • 11.

    Brush the surface with the beaten egg mixture.

  • 12.

    Bake for 30-40 minutes at 220C/425F/Gas 7.

  • 13.

    Serve with peas and carrots.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Steak and Kidney Pie.


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