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Easy steak and kidney pie with puff pastry

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I can't think of anyone who doesn't love a good pie! And this easy steak and kidney pie, topped with crispy puff pastry and overflowing with succulent chunks of steak and kidney, is one of the best!  I like to serve this pie with a helping of freshly steamed vegetables!

A homemade steak and kidney pie covered with golden crispy puff pastry alongside a dish of brussels sprouts.
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Homemade Steak and Kidney Pie

This easy homemade steak and kidney pie has it all - it's packed with juicy vegetables and succulent chunks of steak and kidney, swimming in delicious gravy and covered with a layer of crispy puff pastry.

My favourite bit is how the edges of the pastry are all crispy and golden and the middle has rested on the pie filling, causing the underside of the pastry to soak up some of the lovely meaty gravy.  Yummy.

This homemade steak and kidney pie is so easy to put together and doesn't take too long to make.  I normally make a double batch of the filling and freeze half, so when I'm in a hurry I just have to defrost the filling in the microwave and cover with puff pastry and pop it in the oven for the ultimate homemade steak and kidney pie in half an hour.

To speed things up, I like to make the filling for the steak and kidney pie in the pressure cooker (or instant pot), but there's no reason why you can't make the filling on the stovetop too. I've included instructions for both methods below.

It's versatile too - if you don't have puff pastry to hand then you could just serve the filling as a stew, spooned over rice with additional vegetables on the side.

You don't have to stick to either my choice or quantities of vegetables - you could use a mixture of any root vegetable.  Sweet potato would be good with this, or chopped butternut; or why not stir a handful of frozen peas through before putting it into the pie dish?

Steak and kidney pie with a corner removed to show the filling.

What you will need

Equipment

To make the filling, you will need a pressure cooker or a large saucepan. I've used my Pressure King Pro electric pressure cooker and based the instructions on this. You should just follow the manufacturer's instructions for your own particular model.

You will also need a sharp knife for chopping everything up, and a chopping board to protect your work surface.

For baking the pie you will need a suitably sized baking dish. The one that I used was 11" x 7" x 2.5" deep, but if you add extra vegetables to the filling you may find that you need a larger-sized dish.

Ingredients

**You can get the complete list of ingredients and full instructions on how to make this steak and kidney on the printable recipe card at the end of this post**

These ingredients make a steak and kidney pie that will easily feed 4 people, and you may even have some left over.

Ingredients for steak and kidney pie.
  • Stewing Steak - cut into bite-sized pieces. You can buy ready-cubed meat or buy a large piece and cut it to size yourself. The best beef cuts to use would be the tougher cuts of meat such as chuck, flank, braising steak or topside.
  • Ox Kidney - cut into ½" pieces. You can buy this ready-cut, but I prefer to buy a whole kidney and cut it myself. That way I can be sure that I'm not including any extra fat or gristle.
  • Flour - seasoned with salt - is used to coat the beef before it is browned. The flour also serves to thicken the gravy.
  • Stock - you will need beef stock. I normally just dissolve a stock cube in a cup of boiling water.
  • Vegetables - you will need 5 to 6 cups of chopped vegetables, but don't get too hung up on the quantities. If you add more, use a larger baking dish to fit it all in. I normally use onions, potatoes and carrots, but you can add whatever you fancy. Chopped swedes, turnips, parsnips or leeks would be nice, but I would stay away from the softer vegetables such as cauliflower and broccoli because these would turn mushy. If you add frozen peas, stir them into the filling just before adding them to the pie.
  • Shredded Cabbage - I've listed this separately from the other vegetables because this is my secret for luscious gravy. The cabbage cooks away to almost nothing during cooking and helps to thicken and flavour the gravy.
  • Tomatoes - I use chopped fresh tomatoes, but I also add one or two tablespoons of tomato puree (tomato paste) for extra flavour.
  • Worcestershire sauce - hubby would never forgive me if I didn't put Worcestershire sauce in a meat pie!
  • Olive Oil - for browning the meat and onions
  • Cornflour - mixed with a little cold water to form a thin paste and used for thickening only if needed
  • Salt and ground black pepper to taste
  • Puff Pastry (not pictured) - I use shop-bought because it's so easy to use. You will find you only need half a roll. If you bought frozen pastry, let it defrost before trying to use it.
  • 1 beaten Egg (not pictured) to brush the pastry

What to do

Preparation

I like to get all the ingredients prepared before I start cooking so that everything is on hand when I need it.

  • Cut the steak into bite-sized pieces and chop the kidneys into half-inch pieces. If you use a whole kidney that hasn't been cut up by the butcher, discard the inner fat and core.
  • Mix the flour and salt together.
  • Peel the vegetables and cut them into small cubes. Half an inch is fine - you don't want huge pieces of vegetables in your pie, smaller pieces are best.
  • Shred the cabbage finely - I normally cut it into one-quarter-inch wide slices.
  • Chop the tomatoes. There is no need to peel them.
  • If you use a stock cube, dissolve it in one cup of boiling water, then mix in the Worcestershire sauce and the tomato puree.

If your pressure cooker has a browning or saute function, you can use the pressure cooker to brown the meat (and save on washing an extra pan). I've done mine in a frying pan because it's easier to see in the step-by-step images.

Note - when making the filling I like to cook the meat with the cabbage, onions and tomatoes for half of the cooking time, then add the potatoes and carrots and let them cook for the remaining time. This way the potatoes and carrots do not overcook.

Please follow the manufacturer's instructions for your own particular pressure cooker.

Steak chunks coated in seasoned flour in a glass bowl.

Pat the beef with a paper towel to remove any moisture and then coat the meat with the flour and salt.

Steak pieces being browned in a frying pan.

Heat the oil and fry the steak over medium heat, stirring continuously, until it is nicely browned. Don't overcrowd the pan as this will lower the temperature and cause the meat to draw water and boil, rather than fry.

Do this step in batches if necessary.

Once the steak has been browned, transfer it to your pressure cooker.

Chopped onions in a frying pan.

Fry the onions gently in the same pan (you may need an extra splash of oil) until they start to soften then add them to the meat in the pressure cooker.

Steak, kidney, tomatoes, onions and shredded cabbage in a pressure cooker.

Add the chopped kidneys, tomatoes and shredded cabbage to the pressure cooker and pour over the prepared stock.

Meat and chopped vegetables stirred together in a pressure cooker.

Stir to combine.

Meat and vegetables in stock after being cooked in a pressure cooker.

Select the stew function on the pressure cooker (this is the highest setting on my model) and cook for 20 minutes.

Allow the pressure to release.

Potatoes and carrots being added to the pressure cooker.

Now stir in the remaining vegetables and cook on 'Meat' function (second highest setting) for 15 minutes.

Allow the pressure to release.

Filling for steak and kidney pie in a pressure cooker.

Stir the filling and check the consistency of the gravy. It should have thickened sufficiently from the flour that the meat was browned in.

If the gravy is too thin, thicken it by stirring in the cornflour and water paste (use the 'browning' function to keep the pressure cooker hot) until the gravy has thickened to your liking.

Taste for seasoning and add more salt if necessary.

Filling for steak and kidney pie in a baking dish.

Tip the filling into a baking dish and allow it to cool.

If you put the pastry on while the filling is still hot, the pastry will go soggy and not rise properly.

Puff pastry laid on top of a pie.

Cut a piece of pastry from the roll (I needed half of a roll) and lay it over the dish.

If you have a block of pastry rather than a roll, you should roll the pastry out to approximately one-eighth of an inch in thickness.

A steak and kidney pie covered with puff pastry ready to go into the oven.

Use your fingers to crimp the edges of the pastry to seal it against the edges of the dish. Prick the pastry with a fork to allow the steam to escape as the pie cooks in the oven.

Brush the top of the pastry with a little lightly beaten egg to encourage the pastry to brown.

I like to place the pie dish onto a baking sheet to catch any drops of gravy that may bubble out while it is cooking.

A golden brown steak and kidney pie fresh from the oven.

Bake for 25 to 20 minutes in a preheated oven (200C/400F) until the pastry is golden brown.

Serve hot with extra vegetables if desired.

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FAQ

How do I cook this on the stove?

To cook the filling on the stove, follow the instructions until the cabbage and tomatoes have been added to the meat (but use a large saucepan rather than a pressure cooker). You should also add an extra cup of stock to allow for evaporation.
Cover the pan with a lid and bring it to the boil. Reduce the heat to a simmer and leave for 40 minutes (or until the meat is almost tender). Keep your eye on it, if it starts to boil dry, top it up with extra stock.
Add the potatoes and carrots and continue to simmer for approximately 25 minutes until the potatoes and carrots have softened.
Thicken the gravy with a mixture of cornflour and water if necessary.

I don't have an electric pressure cooker - can I use a stovetop pressure cooker?

Yes, you can make this in a normal pressure cooker.
Follow the instructions as given, but check your manufacturer's operating manual for the recommended cooking times.

Can I freeze steak and kidney pie?

You can freeze the filling for up to 3 months.
To use, let it defrost in the refrigerator. Once defrosted, pour it into a pie dish and cover it with puff pastry.  Bake as per the recipe instructions.
You can also freeze the unbaked (but fully assembled) pie. Wrap it in a layer of tinfoil and then wrap it in a double layer of plastic wrap. Then put it into a large plastic bag.
I would suggest assembling the pie in a disposable aluminium baking dish so you don't have to freeze your baking dish.
Let the pie defrost before cooking. Alternatively, cook from frozen, but lower the temperature to 180C/375F and allow an extra 5 to 8 minutes.

Save for later

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📋The recipe

A homemade steak and kidney pie covered with golden crispy puff pastry alongside a dish of brussels sprouts.

Easy steak and kidney pie with puff pastry

I can't think of anyone who doesn't love a good pie! And this easy steak and kidney pie, topped with crispy puff pastry and overflowing with succulent chunks of steak and kidney, is one of the best!  I like to serve this pie with a helping of freshly steamed vegetables!
Recipe by: Veronica
Main Course, Pies
British
Calories 674
Prep 20 minutes
Cook 1 hour
Total Time 1 hour 20 minutes
Servings: 4 to 6 people
Print Pin Comment Bookmark
5 from 4 votes

(Click the stars to rate this recipe)

Equipment

  • Pressure cooker or large saucepan
  • Sharp Knife
  • Chopping Board
  • Baking dish approx 12" x 8" x 2.5" deep

Ingredients

  • 1 lb / 450 grams stewing steak cubed
  • 8 ounces / 225 grams ox kidney coarsely chopped
  • 2 tablespoons flour to coat the beef
  • 2 medium onions chopped
  • 3 medium potatoes cubed
  • 1 large carrot sliced
  • ¼ to ½ small white cabbage shredded
  • 1 cup beef stock You can use a beef stock cubes to make it
  • 2 tablespoons tomato puree (or tomato paste)
  • 2 medium tomatoes chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 tablespoon cornflour (mixed with a little cold water to form a thin paste) used for thickening if needed
  • 1 teaspoon salt or to taste
  • Ground black pepper to taste
  • ½ roll puff pastry approximately
  • 1 beaten egg to brush the pastry

Instructions

Preparation

  • Cut the steak into bite-sized pieces and chop the kidneys into half-inch pieces. If you used a whole kidney, discard the inner fat and core.
    1 lb / 450 grams stewing steak, 8 ounces / 225 grams ox kidney
  • Mix the flour and salt together.
    2 tablespoons flour, 1 teaspoon salt
  • Peel the vegetables and cut them into small cubes. Half an inch is fine - you don't want huge pieces of vegetables in your pie, smaller pieces are best.
    2 medium onions, 3 medium potatoes, 1 large carrot
  • Shred the cabbage finely - I normally cut it into one-quarter-inch wide slices.
    ¼ to ½ small white cabbage
  • Chop the tomatoes. There is no need to peel them.
    2 medium tomatoes
  • If you are using a stock cube, dissolve it in one cup of boiling water, then mix in the Worcestershire sauce and the tomato puree.
    1 cup beef stock, 2 tablespoons tomato puree (or tomato paste), 2 tablespoons Worcestershire sauce

Steak and kidney pie filling

  • Pat the beef with a paper towel to remove any moisture and then coat the meat with the flour and salt.
  • Heat the oil and fry the steak over a medium heat, stirring continuously, until it is nicely browned. Don't overcrowd the pan as this will lower the temperature and cause the meat to draw water and boil, rather than fry.
    Transfer the browned meat to the pressure cooker
    2 tablespoons olive oil
  • Fry the onions gently in the same pan (you may need an extra splash of oil) until they start to soften then add them to the meat in the pressure cooker.
  • Add the chopped kidneys, tomatoes and shredded cabbage to the pressure cooker and pour over the prepared stock. Stir to combine.
  • Select the stew function on the pressure cooker (this is the highest setting on my model) and cook for 20 minutes.
    Allow the pressure to release.
  • Now stir in the remaining vegetables (carrots and potatoes) and cook on 'Meat' function (second highest setting) for 15 minutes.
    Allow the pressure to release.
  • Stir the filling and check the consistency of the gravy. It should have thickened sufficiently from the flour that the meat was browned in.
    If the gravy is too thin, thicken it by stirring in the cornflour and water paste (use the 'browning' function to keep the pressure cooker hot) until the gravy has thickened to your liking.
    1 tablespoon cornflour (mixed with a little cold water to form a thin paste)
  • Taste for seasoning and add black pepper and more salt if necessary.
    Ground black pepper

Assemble and bake

  • Preheat the oven to 200°C / 400°F.
  • Tip the filling into a baking dish and allow it to cool.
    If you put the pastry on while the filling is still hot, the pastry will go soggy and not rise properly.
  • Cut a piece of pastry from the roll (I needed half of a roll) and lay it over the dish.
    If you have a block of pastry rather than a roll, you should roll the pastry out to approximately one-eighth of an inch thickness.
    ½ roll puff pastry
  • Use your fingers to crimp the edges of the pastry to seal it against the edges of the dish. Prick the pastry with a fork to allow the steam to escape as the pie cooks in the oven.
  • Brush the top of the pastry with a little lightly beaten egg to encourage the pastry to brown.
    I like to place the pie dish onto a baking sheet to catch any drops of gravy that may bubble out while it is cooking.
    1 beaten egg
  • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and well risen.
  • Remove from the oven and serve hot with extra vegetables if desired.

Notes

I add the cabbage to the meat right at the beginning of the cooking process so that it breaks down really well and forms a delicious gravy.  You will probably find that the cabbage almost disappears.
I have used an electric pressure cooker (or instant pot) for this recipe.  You can use a traditional pressure cooker, but may need to adjust the cooking times.   The recipe calls for the pressure cooker to be opened halfway through so that you can add the vegetables.  If the meat seems to be too tough after the first 15 minutes, give it another few minutes until it is tender, but remember the second cooking time will continue to tenderise the meat.
You can also cook this in a saucepan on the stove - just adjust the cooking times accordingly.  The meat will take about 40 minutes to tenderise, and you will then have to add the potatoes and carrots and simmer for another 20 minutes until they are soft.
Cabbage contains a lot of water so you may find that the gravy is too runny  to add to the pie.  Just add the cornflour and water gradually (you may not need all of it) and allow to boil for a minute or two until the gravy has thickened.
If there is too much gravy then keep some of it back when you add the meat to the pie dish.  You can always freeze any extra gravy and use it over your next roast.
Not all ovens are created equal, so keep your eye on the pie when it is baking.  Mine worked perfectly at 30 minutes, but you may need a little less or a little more time.  It is done when the pastry is puffed and golden. 
Nutrition has been calculated based on 4 servings and is per serving.

Nutrition

Calories - 674kcal | Carbohydrates - 63.4g | Protein - 44.1g | Fat - 27.6g | Saturated Fat - 7.2g | Sodium - 911mg | Potassium - 1169mg | Fiber - 9.8g | Sugar - 11.8g | Calcium - 81mg | Iron - 2mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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About VJ

Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

Comments

    5 from 4 votes (2 ratings without comment)

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  1. Bernadette says

    Will let you know

    Reply

  2. Bernadette says

    Just going to bake it for dinner, using bought puff pastry, I will cut a piece just bigger to overlap the sides I want to know do I roll it ot, if so how thick, please

    Reply

    • VJ says

      5 stars
      Hi Bernadette - I normally buy ready-rolled pastry and just unroll it - no need to roll further. If you have a block of pastry (that needs rolling) you should roll it to about 1/8" thick - about the same thickness as the ready-rolled.
      Hope this helps.
      VJ x

      Reply