Steak and Kidney Pie Recipe

Name: Steak and Kidney Pie
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Ingredients: 1 pound beef kidney; 2 tablespoons lard; 2 pounds round steak, cubed; 2 onions, chopped; 2 teaspoons salt; 2 teaspoons Worcestershire sauce; 0.5 teaspoon dried thyme; 0.25 teaspoon ground black pepper; 1 bay leaf; 2 cups water; 4 cups diced potatoes; 6 tablespoons all-purpose flour; 1 package pastry for a single crust 9-inch pie

Cook Time: 150 minutes

Ingredients

1 pound fresh beef or lamb kidneys
2 tablespoons butter or lard
2 pounds round steak, cubed
2 onions, chopped
2 teaspoons salt (or to taste)
2 teaspoons Worcestershire sauce
teaspoon dried thyme
teaspoon ground black pepper
1 bay leaf
2 cups water, divided
4 cups diced potatoes
6 tablespoons all-purpose flour
1 package pastry for a single crust 9-inch pie

Directions

Step 1: Begin by preparing the kidneys. Remove any fat and membrane, cut them in half, and discard the white tissue in the center. Dice the kidneys into chunky pieces.

Step 2: In a large pot, heat the butter or lard over medium heat. Add the diced kidneys and cubed steak, and cook while stirring until the beef is browned.

Step 3: Stir in the chopped onions, and season with salt, Worcestershire sauce, pepper, thyme, and the bay leaf. Add 1 cups of water to the pot, and simmer the mixture until the beef is almost tender, which should take around 1 hour.

Step 4: Add the diced potatoes into the pot. Continue simmering until the potatoes are tender, approximately 30 minutes.

Step 5: In a separate bowl, whisk together the remaining cup of water and flour until smooth. Gradually stir this flour mixture into the beef and kidney mixture. Keep cooking and stirring until the mixture thickens.

Step 6: Once the mixture has thickened, transfer it into a 3-quart casserole dish.

Step 7: Preheat your oven to 425F (220C). Roll out the pastry slightly larger than the top of your casserole dish. Place the pastry over the beef mixture and trim the edges to leave about a 1-inch overhang on all sides.

Step 8: Fold the overhanging pastry under, and flute the edges against the inside of the casserole dish. Cut several slits in the pastry to allow steam to escape while baking.

Step 9: Bake the pie in the preheated oven until the pastry is golden brown and the filling is bubbling, approximately 30 minutes.

Cook's Note

If you wish to tone down the strong flavor of lamb kidneys, soak them in cold milk for about 30 minutes before cooking. If using ox kidneys, soak them in lightly salted water overnight for a milder taste.

Nutrition Facts

Per serving:

Calories: 658
Total Fat: 31g (40% Daily Value)
Saturated Fat: 10g (52% Daily Value)
Cholesterol: 403mg (134% Daily Value)
Sodium: 1169mg (51% Daily Value)
Total Carbohydrate: 42g (15% Daily Value)
Dietary Fiber: 4g (15% Daily Value)
Total Sugars: 3g
Protein: 51g (101% Daily Value)
Vitamin C: 30mg (34% Daily Value)
Calcium: 46mg (4% Daily Value)
Iron: 9mg (49% Daily Value)
Potassium: 1264mg (27% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Steak and Kidney Pie

History and Origin

Steak and Kidney Pie is a traditional British dish that dates back to the early 19th century. Its roots can be traced to the hearty, comfort food traditions of the working class during the industrial revolution, when meat pies were a staple in the diet of laborers. The combination of tender beef steak and offal, specifically kidneys, has made this dish a beloved part of British cuisine for generations. While the exact origin remains unclear, it is widely believed to have been popularized by the British Navy and soldiers, as the inclusion of kidneys offered a more economical and nutritious alternative to more expensive cuts of meat.

Regional Variations

Although Steak and Kidney Pie is known across the UK, regional variations exist, especially in the types of offal used and the method of preparation. In the north of England, it is often served with a thicker, richer gravy, while in the south, the pie filling may include additional vegetables like carrots or mushrooms. In some regions, it may even be served with mashed potatoes on the side, though the classic version is all about the flaky pastry and rich filling. The pie's influence has also spread to former British colonies, where it has been adapted to local tastes.

Differences from Similar Dishes

Steak and Kidney Pie differs significantly from other savory meat pies, such as Chicken Pot Pie or Meat and Potato Pie, due to its distinctive use of offal. The addition of kidneys provides a unique flavor profile that is richer and more robust compared to other pies that use only cuts of beef or chicken. In contrast to Beef and Ale Pies, which focus on a more beer-forward filling, the Steak and Kidney Pie's gravy is typically darker, with Worcestershire sauce and thyme playing a central role in seasoning. Additionally, the texture of the kidney adds a contrasting element to the tender beef and soft potatoes.

Where It's Typically Served

Steak and Kidney Pie is a staple in British pubs, particularly in the colder months when hearty meals are most desirable. It is often featured on the menu at traditional British pubs, family-run restaurants, and local eateries that specialize in comforting, rustic food. The dish is also popular in British households, often served as a Sunday dinner or during special family gatherings. Beyond the UK, it has found its way into restaurants and homes in countries with significant British expatriate communities, including Australia, New Zealand, and Canada.

Interesting Facts

Kidneys used in the pie are typically from beef, lamb, or pork, with lamb kidneys being the most tender and mild in flavor.
Steak and Kidney Pie is often accompanied by mashed potatoes, peas, and gravy, making it a quintessential "pub meal" in the UK.
Despite its rich flavor, the pie was once considered a budget-friendly dish, as kidneys and cheaper cuts of beef were more affordable than prime cuts of meat.
During World War II, due to rationing, the pie became a symbol of the British spirit, with people finding creative ways to make it with limited ingredients.

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FAQ about Steak and Kidney Pie Recipe

Leftover steak and kidney pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. For longer storage, you can freeze the pie for up to 3 months. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Yes, you can prepare the pie in advance. After assembling the pie, cover it tightly and refrigerate it for up to 24 hours before baking. If you have already baked the pie, you can store it in the refrigerator and reheat it later. It will taste just as delicious!

If you can't find lamb or beef kidneys, you can substitute with other organ meats like pork kidneys or simply omit them and make a steak-only pie. You could also consider using other cuts of meat such as ground beef or venison as alternatives.

You can substitute lard with butter, vegetable oil, or even bacon fat for a different flavor. Some people also use duck fat or beef tallow for an authentic, rich taste.

Yes, you can add vegetables like peas, carrots, or mushrooms to the filling. These additions will enhance the flavor and add more texture. If you do, make sure to dice them small so they cook evenly along with the other ingredients.

To prevent the crust from becoming soggy, ensure the filling has cooled down slightly before placing it into the pie crust. You can also brush the bottom of the pastry with a thin layer of egg wash or melted butter before adding the filling, which helps create a barrier.

To make kidney taste milder, soak the kidneys in cold milk for about 30 minutes before cooking. For lamb kidneys, this method works well. For beef kidneys, soaking them in lightly salted water overnight can help reduce the strong flavor.

Yes, you can freeze the steak and kidney pie. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, bake it from frozen at 350°F (175°C) for about 45 minutes, or until the filling is hot.

Steak and kidney pie pairs well with mashed potatoes, peas, or a simple green salad. Garlic mashed potatoes or roasted root vegetables also complement the rich flavor of the pie.

Worcestershire sauce adds depth and umami flavor to the dish, but if you don't have it, you can substitute with soy sauce or a splash of vinegar. It won't taste exactly the same, but it will still be delicious.

Comments

Ronald Rodriguez

02/14/2024 02:27:08 PM

Reminiscent of my Grandma's signature recipe, this dish holds a special place in my heart as one of my all-time favorite meals she used to make. There are only a few variations that come to mind. I recall her soaking the kidneys in baking soda instead of salt. She would bake it in a generously-sized, deep aluminum pie dish, strategically positioning an upside-down custard cup right in the center of the lower crust before filling it with the savory mixture. This clever technique ensured that the top crust remained elevated and prevented it from becoming damp from the filling.

Kimberly Evans

09/28/2022 10:04:42 PM

This recipe is excellent! One tip I have is to portion it into individual casseroles or foil loaf pans, cover with pastry. Any leftovers can be tightly covered and saved for next time.

Kelly Torres

11/16/2023 06:24:01 AM

This was my first attempt at making a pot pie, and I must say, I was pleasantly surprised by the end result. One could easily mistake it for a store-bought pie. I made a few tweaks by using bacon fat instead of lard and store-bought pie crusts that came two in a box, one for the top and one for the bottom. I ended up with a lot of filling, enough to fill two deep-dish pie shells with plenty left over. I will definitely be making this again. 5 stars.

Nancy Thomas

12/26/2023 12:31:28 PM

Great steak and kidney pie! I like to add diced peas and carrots, along with garlic mashed potatoes on the side when I make this dish for four people. Perfect for steak and kidney lovers, this recipe is always in high demand.

Diane Hall

02/10/2025 10:16:31 AM

I gave this recipe a try, skipped the potatoes, and used a pre-made frozen pie crust that I rolled out. The result was fantastic! The gravy had a delicious flavor. We polished off the entire dish in just 2 days! I'll definitely be making it again.

Eric Martin

11/17/2024 08:10:52 AM

The appearance is appealing and I'm excited to give it a try.

Sandra Anderson

03/06/2023 06:03:20 PM

Wonderful taste, clear and simple instructions - I would certainly remake this dish in the future.

Sarah Martin

10/24/2023 02:03:38 AM

Divine cuisine with love - nothing beats this! Wow, that was amazing. Thank you so much!

Deborah Torres

01/01/2025 03:36:35 AM

I cooked this dish many years ago and recently needed to revisit the recipe. Steak and Kidney Pie is incredibly delicious, but unfortunately, it seems like it's been forgotten by many. This recipe closely resembles my old one, but with the addition of mushrooms, which I personally enjoy. It's becoming increasingly difficult to find ingredients like kidneys and hearts nowadays, which is a real shame. I'm incredibly grateful for this recipe, especially since I misplaced my old recipe book during a move.

Gary Gonzalez

08/01/2024 06:47:39 PM

The Steak and Kidney pie I made was the best ever. I skipped the topping, just like my Dad used to enjoy it.

Michelle Baker

07/20/2024 12:52:09 PM

I have prepared this dish multiple times. Occasionally, I like to include mushrooms as well.

Samuel Allen

02/13/2023 11:11:45 PM

I had never cooked or tried Kidney before, so I was comforted to hear about its smell beforehand. I lit a candle and meticulously followed the recipe. Although I didn't taste it myself, the 77-year-old English couple I prepared it for absolutely loved it, praising its quality and familiar taste. So, I suppose it turned out to be fantastic!

Mary Clark

06/28/2024 12:49:43 PM

This dish was delicious! We stuck to the recipe as it was written, but I may reduce the amount of potatoes in the next batch.

Donald Williams

05/12/2025 04:03:53 PM

Tasty pie, however, the preparation process was messy and left lingering smells.

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