Steak And Kidney Pie

Steak and kidney pie is a cherished British classic, known for its hearty and comforting flavors. This savory dish combines tender cuts of beef steak and rich, earthy kidneys, encased in a flaky pastry crust. A warm slice of steak and kidney pie embodies the essence of traditional British cuisine, providing a satisfying and wholesome meal. In this guide, we’ll explore the ingredients and provide step-by-step instructions to help you create this timeless culinary masterpiece.

INGREDIENTS

For the Filling:

• Beef Steak – 1 pound, diced into bite-sized pieces (traditionally, use chuck or skirt steak)
• Lamb or Beef Kidneys – 2, cleaned, trimmed, and diced
• Onion – 1 large, finely chopped
• Carrots – 2, peeled and diced
• Beef Stock – 1 1/2 cups
• Worcestershire Sauce – 2 tablespoons
• Tomato Paste – 2 tablespoons
• All-Purpose Flour – 2 tablespoons
• Vegetable Oil – 2 tablespoons
• Fresh Thyme – 1 sprig (or 1 teaspoon dried thyme)
• Salt – 1/2 teaspoon (or to taste)
• Black Pepper – 1/4 teaspoon (or to taste)

For the Pastry:

• Puff Pastry – 1 sheet (store-bought or homemade)
• Egg – 1, beaten (for egg wash)

INSTRUCTIONS

Preparing the Filling:

1. Heat the Vegetable Oil:
   • In a large, heavy-bottomed skillet or pan, heat the vegetable oil over medium-high heat.
2. Sear the Beef and Kidneys:
   • Add the diced beef steak and kidneys to the hot oil.
   • Sear the meat on all sides until it becomes browned and develops a rich crust. This step helps to seal in the flavors.
3. Add Onions and Vegetables:
   • Add the finely chopped onions and diced carrots to the skillet with the seared meat.
   • Sauté the vegetables for about 5 minutes, or until the onions become translucent.
4. Incorporate Flour and Tomato Paste:
   • Sprinkle the all-purpose flour over the meat and vegetables. Stir well to combine and cook for an additional 2 minutes.
   • Add the tomato paste and Worcestershire sauce, continuing to stir until everything is evenly coated.
5. Pour in Beef Stock:
   • Gradually pour in the beef stock, stirring constantly to create a thick, flavorful gravy.
   • Add the fresh thyme (or dried thyme), salt, and black pepper.
   • Reduce the heat to low, cover the skillet, and simmer for about 1 hour, or until the meat is tender and the flavors are well-developed.
   • Stir occasionally and add more stock if needed to maintain the desired consistency.

Assembling and Baking the Pie:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Transfer Filling to Pie Dish:
   • Transfer the cooked steak and kidney filling into a pie dish, spreading it out evenly.
3. Add Pastry Top:
   • Roll out the puff pastry sheet on a floured surface to fit the top of your pie dish.
   • Place the pastry on top of the filling, trimming any excess pastry around the edges.
4. Seal and Egg Wash:
   • Crimp the edges of the pastry to seal the pie.
   • Brush the top of the pastry with the beaten egg, which gives it a beautiful golden finish.
5. Bake:
   • Place the pie dish in the preheated oven and bake for approximately 30-35 minutes, or until the pastry is puffed and golden brown.
6. Serve:
   • Allow the steak and kidney pie to cool slightly before serving.
   • Serve slices of this classic dish with your favorite side, such as mashed potatoes and peas.

NOTE:

Steak and kidney pie is a quintessential British comfort food that has stood the test of time for its hearty and delicious qualities. The tender beef, rich kidney, and flavorful gravy enclosed in a flaky pastry crust make for a satisfying and wholesome meal. Whether you’re seeking to explore the tastes of British cuisine or simply crave a comforting and savory pie, this recipe will not disappoint. Share the warmth of this classic dish with friends and family, and savor the flavors of tradition. Enjoy your homemade steak and kidney pie!