Steak and kidney pie

    2 hours 20 min

    An all-time classic steak and kidney pie, richly flavoured with brown ale, Worcestershire suace, mushrooms and a touch of thyme. If you want a shortcut, use shop-bought pastry instead.


    Gloucestershire, England, UK
    65 people made this

    Serves: 4 

    • 200g (7 oz) plain flour
    • salt and pepper
    • 700g (1 1/2 lb) braising steak, trimmed and cubed
    • 175g (6 oz) ox kidney, cored and chopped
    • 100g (4 oz) butter
    • 1 to 2 garlic cloves, crushed
    • 1 onion, chopped
    • 100g (4 oz) mushrooms, sliced
    • 150ml (1/4 pt) beef stock
    • 150ml (1/4 pt) brown ale
    • 1 bay leaf
    • 1 sprig fresh thyme
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon tomato puree
    • fresh milk, to glaze

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Season 25 g (1 oz) of the flour, then toss the steak and kidney in the flour, shaking off any excess.
    2. Melt 25g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes, until lightly browned.
    3. Stir in the stock, ale, bay leaf, thyme, Worcester sauce and tomato puree. Cover and simmer gently for about 1 1/4 hours. Spoon the mixture into a 1.7 litre pie dish.
    4. Put the remaining flour and a pinch of salt into a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 60ml cold water and mix to form a dough.
    5. Roll out on a lightly floured work surface to 5cm (2 in) wider than the pie dish. Cut a 2.5cm (1 in) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Brush with milk.
    6. Bake at 200 C / Gas 6 for 30 to 45 minutes, or till pastry is a deep golden brown.

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    Reviews in English (9)


    made and had for my tea tonight it definitely gets the thumbs up from me. It was so rich and creamy and full of flavours  -  25 May 2013


    this recipe was amazing.  -  31 Dec 2009


    It wasn't my favorite, but it wasn't inedible either. It seemed a bit bitter. I diced and sauted a couple rashers of bacon and added it to the pot; it changed the taste quite a bit and we were able to eat it and enjoy it. All in all, If I make it again, I'll try a lighter ale. I can always fix it with bacon again  -  28 Mar 2017