Steak & kidney pie

    2 hours 30 min

    A delicious and rich steak and kidney pie. I served with Dijon mashed potato and Brussels sprouts with pancetta.


    Isle of Wight, England, UK
    29 people made this

    Serves: 4 

    • 110g lamb's kidneys
    • 1 tablespoon vegetable oil
    • 1 knob butter
    • 1 onion, chopped
    • 350g stewing steak
    • 1 tablespoon plain flour
    • 1 tablespoon dried mixed herbs
    • 1/2 pint beef stock
    • 2 field mushrooms, chopped
    • 1 teaspoon tomato puree
    • 1 splash Worcester sauce
    • 1 pinch salt
    • 2 pinches freshly ground black pepper
    • 1 packet Jus Roll® puff pastry
    • 1 egg, beaten

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Halve the kidneys and cut out the tubes. Rinse in cold water and then peel off the skins. Cut into small bite size pieces.
    2. Heat the oil and butter in a large pan, then fry the onions for 3-4 minutes, stirring.
    3. Fry the steak and kidneys for 2-3 minutes until it starts to brown, then stir in the flour and cook for 2 minutes. Add the herbs and stock. Stir until thickened and coming to the boil.
    4. Next, add the mushrooms and tomato purée, lower the heat and simmer. Cover and simmer for about 1 1/2 hours, until the meat is tender.
    5. Transfer into your pie dish and leave for about 5 to 10 minutes. Enough time to cool down slightly.
    6. Take your pastry and cut a slab off and lay on top off the meat. Make a small hole in the middle and brush the top with the beaten egg.
    7. Put into the oven at 200 C / 180 C Fan / Gas 6 for about 20 minutes or until the pastry is risen and golden.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    so easy to make always one of my favs  -  20 Jul 2010


    I made this earlier this week. Didn't have any mushrooms so left them out, and nobody noticed. (I will put mushrooms in it though next time.) Once everything was combined I transferred it to my slow cooker and left it all afternoon before putting it in a pie dish and adding the pastry lid. It is now on my "please make that again" list. Everyone loved it. Thank you.  -  10 Apr 2015


    I found this recipe and used it to make my first ever pie and the results were fantastic. It's easy to do and tastes fantastic!! Even my 3 yr old will eat all of this.  -  30 Mar 2014