Traditional Scottish Style Steak and Kidney Pie

Traditional Scottish Style Steak and Kidney Pie

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About this recipe: "A meltingly tender, Scottish comfort food Classic best served with Mashed Neeps and Tatties



  • BASE
  • 300g/10oz ready made Puff Pastry
  • 1 Egg plus 1 Egg Yolk - lightly beaten together
  • 3tbsp Vegetable Oil
  • 15g/½oz Butter
  • 700g/1½lb Stewing Steak - diced
  • 200g/7oz Lamb Kidney - diced
  • 2 Onions - chopped
  • 2tbsp Plain Flour
  • 750ml/1½ pints Beef Stock
  • Splash(es) Worcestershire Sauce
  • Salt and freshly ground Black Pepper


  1. Preheat oven to 220C/425F/Gas 7
  2. Pour two tablespoons of oil into a large pot or frying pan, heat to a medium high temperature and add the Beef;
  3. Cook, stirring constantly, for a couple of minutes, until the cubes are browned on all sides;
  4. Remove and set aside
  5. Add the kidneys to the pan and again cook, stirring constantly, for a couple of minutes until browned on all sides;
  6. Remove, set aside and pour the juices into the stock;
  7. Reduce heat to low, add the rest of the oil, the butter and the onions and cook, stirring occasionally, for some 5 minutes or so until onions have softened a bit;
  8. Return the beef and kidneys to the pan, sprinkle over with flour and, stirring continuously, fully coat the meat/onion mixture;
  9. Add the Stock and Worcestershire sauce with a few turns of pepper mill, bring to boil then reducing heat, gently simmer for 1 to 2 hours checking regularly after 1½ hours until the meats are tender (If gravy becomes too thick add a little extra stock and cover for a bit);
  10. Remove from the heat, season to taste and set aside to cool;
  11. Once cool, pour the mixture into a large oven or pie dish;
  12. Roll out the pastry to 5mm/¼in thick and, at least, 5cm/2in larger than the oven dish;
  13. With the rolling pin, lift and fit the pastry over the top of the mixture and the dish;
  14. Trim and crimp the edges - use your hands;
  15. Brush the surface with the beaten egg mixture and bake for some 30 to 40 minutes or so or until the pastry is well puffed up and golden-brown.

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