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!
Homemade Steak and Kidney Pie
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 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 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 and pop it in the oven for the ultimate homemade steak and kidney pie in half an hour.
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?
Ingredients for Steak and Kidney Pie
You can get the complete recipe on the printable recipe card below.
To make steak and kidney pie you will need the following ingredients:
- Stewing Steak – cut into 1″ cubes
- Flour – seasoned with salt and pepper – used to coat the beef
- Ox Kidney – cut into 1/2″ cubes
- Onions (chopped) approximately 2 cups
- Potatoes (cubed) approximately 2 cups
- Carrots (sliced) approximately 1 cup
- Shredded Cabbage – this cooks away to almost nothing during cooking, and helps to thicken and flavour the gravy
- Beef Stock – You can use beef stock cubes to make it
- Tomato Puree
- Fresh Tomatoes (coarsely chopped)
- Olive Oil – for browning the mea
- 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 – use shop-bought
- 1 beaten Egg to brush the pastry
How to make Steak and Kidney Pie
I use my electric pressure cooker to makethe filling, 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.
Prepare the meat
- Cut the steak into bite size pieces. Chop the kidney into small chunks and discard the fatty core.
- Coat the chunks of beef in seasoned flour,
Saute the onions and brown the meat
- Heat the oil in your pan and then saute the onions until they are translucent.
- Add the coated beef and brown it with the onions. The flour helps to thicken the gravy as the filling cooks.
- Once the meat is brown, add the kidneys and stir them around until they change colour.
Add the vegetables
- Add the chopped tomatoes, and let them cook until they start to break down.
- 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 the filling
- 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 if necessary.
- If you don’t have a pressure cooker, allow the meat, beef stock, tomatoes, tomato puree and cabbage to simmer in a large sauce pan until the meat is almost cooked (30 – 40 minutes). Then add the chopped vegetables and simmer for another 20 minutes until the vegetables have softened.
- You may find that the grave is a little runny. If this happens, thicken it with a little of the cornflour/water paste.
Prepare and bake the pie
- Ladle the mixture out of the pressure cooker 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.
- Don’t put the pastry onto the pie until the filling is cool otherwise the pastry will go soggy and will not rise properly.
- I like to let the edges of the pastry overlap down the sides of the pie dish. It becomes nice and crispy when it cooks and who doesn’t love an extra bit of pastry with their pie!
- Bake in a pre-heated oven for 200°C/400°F for approximately 30 minutes until the pastry is well risen and golden.
Can I freeze steak and kidney pie?
You can freeze the filling for up to 3 months. To use, let it defrost in the fridge. Once defrosted, pour it into a pie dish and cover with puff pastry. Bake as per the recipe instructions.
If you don’t want to turn it into a pie, you could also use the filling as a stew and serve on a bed of rice or mashed potatoes.
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Recipe – Steak and Kidney Pie
Steak and Kidney Pie
- Pressure cooker or large saucepan
- Sharp Knife
- Chopping Board
- 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
- Chop the steak into 1" pieces. Chop the kidney into ½" pieces and discard the fatty core.
- 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.
- Put the lid on the pressure cooker and set the timer to 15 minutes on 'Meat' function.
- 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.
- Tip everything into a large pie dish and allow to cool.
- 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 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.
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