Steak and kidney pie with bacon and mushrooms

    3 hours 50 min

    A delicious steak and kidney pie including bacon, mushrooms and red wine. Excellent winter fare.

    43 people made this

    Serves: 8 

    • 225g (8 oz) beef kidney
    • 1 tablespoon vegetable oil
    • 4 tablespoons plain flour
    • salt and freshly ground black pepper to taste
    • 500g (1 1/4 lb) diced beef stewing steak
    • 4 rashers bacon, roughly chopped
    • 1 onion, chopped
    • 175g (6 oz) mushrooms, sliced
    • 100ml (4 fl oz) beef stock
    • 100ml (4 fl oz) red wine
    • 4 large potatoes, peeled and diced
    • 30g (1 oz) butter
    • 100ml (4 fl oz) milk
    • 1 (500g) packet frozen puff pastry, thawed
    • 1 egg, beaten with 1 dessertspoon water

    Prep:50min  ›  Cook:3hr  ›  Ready in:3hr50min 

    1. Cut the kidneys in half and remove the tubes and skins; rinse well under cold running water. Pat dry and dice.
    2. Heat vegetable oil in a large, heavy bottomed pot and over medium high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stewing steak in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom and cook to soften, about 2 minutes.
    3. Pour in beef stock, wine and browned meat; bring to the boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat and cool to room temperature.
    4. Place potatoes in a saucepan with enough water to cover over high heat. Bring to the boil, then reduce heat to medium low and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
    5. Preheat oven to 190 C / Gas mark 5.
    6. Press one sheet of the puff pastry into a 23cm pie dish and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg wash.
    7. Bake in the preheated oven for 20 to 25 minutes or until crust is golden.

    Make ahead...

    This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.

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    Reviews in English (14)


    This pie is so delicious we ended up eating it all between two of us. So yummy, well worth the effort  -  03 May 2011


    Altered ingredient amounts. At stage 3 - instead of simmering for 1 1/2 hours, cook in a pressure cooker on highest marker (red) for 25-30mins.  -  18 Oct 2008


    Very yummy - hard to cut the kidneys though :S x  -  04 Oct 2009