Introduction
Steak and Kidney Pie is one of the most traditional and deeply rooted dishes in British cooking. Known for its rich, savoury filling and crisp pastry topping, it has long been associated with classic pubs, family kitchens, and comforting Sunday dinners. This dish represents a time when slow cooking and hearty ingredients were essential to creating satisfying meals that could feed families well.
The combination of steak and kidney became popular in Britain during the 19th century, particularly among working communities who valued robust flavours and economical cuts of meat. Kidneys, most commonly beef or lamb, were used to add depth and richness to stews and pies, while long, gentle cooking transformed tougher cuts of beef into tender, flavourful fillings. Encased in pastry, the dish became both practical and filling.
At The Recipe Kitchen, this Steak and Kidney Pie recipe stays true to its British heritage. It uses traditional ingredients, careful seasoning, and a classic method to create a pie that is rich, comforting, and unmistakably authentic.
Recipe Overview
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: 4–6
Ingredients
For the Filling
- 750 g stewing steak (chuck or braising steak), cut into bite-sized pieces
- 250 g beef or lamb kidney, trimmed and diced
- 2 tablespoons plain flour
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato purée
- 500 ml beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or bay leaf
For the Pastry
- 500 g ready-made shortcrust pastry
- 1 egg, beaten (for glazing)
Step-by-Step Instructions
- Prepare the meat
Place the diced steak and kidney into a large bowl. Sprinkle over the flour, salt, and black pepper, and toss well to coat evenly. - Brown the meat
Heat the vegetable oil in a large, heavy-based pan over medium-high heat. Add the meat in batches, browning on all sides. Remove and set aside. - Cook the aromatics
In the same pan, add the chopped onion and cook for 5–6 minutes until softened. Stir in the garlic and cook for 1 minute. - Build the sauce
Stir in the tomato purée and cook for 1–2 minutes. Gradually pour in the beef stock while stirring, scraping up any browned bits from the pan. Add Worcestershire sauce and thyme or bay leaf. - Simmer the filling
Return the browned meat to the pan. Bring to a gentle simmer, then reduce the heat, cover, and cook for 1 hour to 1 hour 15 minutes, stirring occasionally, until the meat is tender and the sauce is thick. Remove from heat and allow to cool slightly. - Preheat the oven
Preheat the oven to 200°C (180°C fan). - Assemble the pie
Spoon the cooled filling into a pie dish. Roll out the pastry on a lightly floured surface and lay it over the dish. Trim the edges and crimp to seal. - Glaze and vent
Brush the pastry with beaten egg. Cut a small slit in the centre to allow steam to escape during baking. - Bake
Bake the pie in the preheated oven for 30–35 minutes, or until the pastry is golden and crisp. - Rest before serving
Allow the pie to rest for 5–10 minutes before serving.
Cooking Tips & Variations
- Preparing kidneys: Remove the white core and soak the kidney pieces in cold water or milk for 30 minutes to mellow the flavour.
- Thicker gravy: If the filling is too thin, simmer uncovered for an extra 10 minutes before assembling the pie.
- Ale version: Replace part of the stock with dark ale for a deeper, pub-style flavour.
- Puff pastry option: A puff pastry lid can be used for a lighter topping, though shortcrust is more traditional.
- Individual pies: Divide the filling into ramekins for individual servings.
What to Serve With Steak and Kidney Pie
- Creamy mashed potatoes
- Buttered peas or steamed green beans
- Braised red cabbage
- Rich beef gravy
These sides balance the richness of the pie and complete a traditional British meal.
Storage & Reheating
- Storage: Store leftover pie in an airtight container in the refrigerator for up to 3 days.
- Freezing: The cooked filling freezes well for up to 2 months. Assemble and bake fresh for best pastry texture.
- Reheating: Reheat in the oven at 170°C, loosely covered with foil, until hot throughout.
Frequently Asked Questions
What type of kidney should I use?
Beef or lamb kidney is traditional. Beef kidney has a stronger flavour, while lamb kidney is milder.
Can I make Steak and Kidney Pie ahead of time?
Yes. The filling can be prepared a day in advance and refrigerated before assembling and baking the pie.
Is it possible to make this without kidney?
Yes, but it would then be a steak pie rather than a traditional steak and kidney pie.
Final Thoughts
Steak and Kidney Pie is a true British classic, valued for its deep flavours, comforting texture, and timeless appeal. With tender meat, rich gravy, and crisp pastry, it remains a favourite across generations. Prepared with care and patience, this traditional UK recipe delivers warmth, nostalgia, and satisfaction in every serving, making it a worthy addition to any authentic recipe collection.
