Steak and Kidney pie, topped with crispy puff pastry and overflowing with succulent chunks of steak and kidney. Served on a pile of fluffy mashed potatoes with juicy peas on the side – you are in for a treat!
I just love vegetables – if it wasn’t for the fact that I love meat too, I could become a vegetarian. This dish ticks all my boxes – juicy veggies and succulent chunks of steak and kidney, swimming in delicious gravy and covered with a layer of crispy puff pastry.
My Steak and Kidney pie is so easy to put together and only takes an hour from start to finish. 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 for the ultimate homemade pie in half an hour.
I just love 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.
Also note how I haven’t crimped the edges of the pie – that’s not me being lazy, it’s because I love the extra bits of puff pastry that you can break off the sides!
It’s versatile too – if you don’t have puff pastry to hand then you could just serve the filling over rice with additional vegetables on the side.
You don’t have to stick to either my choice or quantities of veggies – you could use a mixure 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?
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How do you make Steak and Kidney Pie?
I make my filling in an electric pressure cooker, but you could just as easily use a normal pressure cooker, or even cook this in a saucepan on the stove top. You would just have to adjust the cooking times accordingly.
Coat the chunks of beef in seasoned flour before browning with the onions in a little oil. The flour helps to thicken the gravy as the filling cooks. You then add the kidneys and stir them around until they change colour.
The next step is to add the chopped tomatoes, and let them cook until they start to break down.
Now you’re ready to add the beef stock, tomato puree and cabbage. If you add the cabbage at this early stage you will find the cabbage disintegrates into mush and disappears into the gravy, giving your gravy an extra level of flavour.
Cook in the pressure cooker for 15 minutes on the ‘Meat’ setting, then release the pressure, open the lid and pop in the carrots and potatoes. Give it all a good stir and then replace the lid and cook for another 15 minutes on the ‘Meat’ setting.
Once the time is up, open the pressure cooker, check the seasoning and adjust is necessary.
You may find that the grave is a little runny. If this happens, thicken it with a little of the cornflour/water paste.
Ladle the mixture into a large pie dish and allow to cool. Once cool, cover with a sheet of puff pastry, prick with a fork and brush the pastry with a little beaten egg.
Bake in a pre-heated oven for 200°C/400°F for approximately 30 minutes.
Can this dish be frozen?
You can freeze the filling for up to 3 months. To use, just defrost, place in a pie dish and cover with puff pastry. You can then bake as per the recipe instructions.
If you don’t want to turn it into a pie then you can serve the filling over either rice or mashed potatoes.
Steak and Kidney Pie
- 500 g Stewing Steak cubed
- 2 Tablespoons Flour to coat the beef
- 250 g Ox Kidney coarsely chopped
- 3 medium Onions (chopped) approximately 2 cups
- 3 medium Potatoes (cubed) approximately 2 cups
- 3 medium Carrots (sliced) approximately 1 cup
- 2 cups Shredded Cabbage
- 1 cup Beef Stock You can use beef stock cubes to make it
- 3 Tablespoons Tomato Puree
- 3 Tomatoes (chopped)
- 2 Tablespoons Olive Oil
- 1 to 2 Tablespoons Cornflour (mixed with a little cold water to form a thin paste) used for thickening if needed
- Salt and ground black pepper to taste
- 1 packet Puff Pastry
- 1 beaten Egg to brush the pastry
- Season the flour with salt and black pepper and then coat the cubed beef with the seasoned flour.
- Heat the olive oil in your pressure cooker and fry the onions gently for a few minutes until they become translucent.
- Add the cubed beef and allow it to brown, stirring continuously.
- Add the kidneys and let them cook with the beef, stirring until they also change colour
- Add the tomatoes and cook for a further 2 minutes until they start to break down.
- Add the beef stock, tomato puree and cabbage. See note 1.
- Put the lid on the pressure cooker and set the timer to 15 minutes on 'Meat' function. See note 2.
- After 15 minutes release the steam, open the pressure cooker and add the potatoes and carrots. Give it all a good stir.
- Replace the lid on the pressure cooker and set the timer to 15 minutes on 'Meat' function.
- After the second 15 minutes, release the steam and open the pressure cooker. Taste for seasoning and add more salt and pepper if necessary.
- If the gravy is very runny, thicken with the cornflour mix. See note 3.
- Tip everything into a large pie dish and allow to cool. See note 4.
- Once cool, cover with a sheet of puff pastry, brush with beaten egg, and prick the pastry with a fork in a few places to allow the steam to escape whilst cooking.
- Bake in a hot oven (200°C/400°F) for 30 minutes, or until golden and well risen. See note 5.
- 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.
- Cabbage contains a lot of water so you may find that the gravy is too runny for adding to a 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.
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Why not try some of my other easy main meals