Traditional Steak and Kidney Pie

Name: Traditional Steak and Kidney Pie
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 6 servings
Ingredients: 2 lb beef chuck roast, cut into 1-inch cubes; 8 oz lamb kidneys, cored and diced (ask your butcher); 3 tbsp all-purpose flour, for dredging; 2 tbsp vegetable oil; 1 large large yellow onion, diced; 2 cup beef stock, preferably low-sodium; 1 tsp Worcestershire sauce; 1 tsp fresh thyme leaves, stripped from stems; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 package frozen puff pastry, thawed according to package directions; 1 large large egg, beaten with 1 tbsp water

Proper Steak and Kidney Pie — British Comfort in Flaky Pastry

Don't let the kidneys scare you off — they add a deep, mineral richness that makes this pie authentically British. Slow-braised beef and lamb kidneys create an intensely savory filling that's worth every minute of the three-hour process.

EnglishDinnerComfort FoodOne PotBakingBeef

Prep45 min

Cook3 hrs

Total3 hrs 45 min

Servings6

Difficultymedium

Nutrition

fat42g

carbs38g

protein35g

calories650

Ingredients

Filling

2 lbbeef chuck roast, cut into 1-inch cubes
8 ozlamb kidneys, cored and diced (ask your butcher)
3 tbspall-purpose flour, for dredging
2 tbspvegetable oil
1 largelarge yellow onion, diced
2 cupbeef stock, preferably low-sodium
1 tspWorcestershire sauce
1 tspfresh thyme leaves, stripped from stems
1 tspsalt
½ tspfreshly ground black pepper

Pastry

1 packagefrozen puff pastry, thawed according to package directions
1 largelarge egg, beaten with 1 tbsp water

Instructions

Set your oven to 325°F and season the beef cubes and diced kidneys generously with salt and pepper. Toss everything with flour until evenly coated — this helps thicken the gravy later and gives you better browning.
Heat oil in a Dutch oven over medium-high heat until it shimmers. Brown the meat in batches without crowding — you want deep golden color on multiple sides, about 3-4 minutes per side. Transfer browned pieces to a plate as you go.
⏱ 4 min
Lower heat to medium and add the diced onion to the same pot, scraping up any browned bits. Cook until the onion softens and turns translucent, about 5 minutes. Return all the browned meat to the pot.
⏱ 5 min
Pour in the beef stock, Worcestershire sauce, and thyme, stirring to combine. Bring everything to a rolling boil, then cover tightly with the lid and slide into the preheated oven.
Braise undisturbed for 2 hours — the meat should be fork-tender and the gravy rich and thick. Remove from oven and let cool completely to room temperature before proceeding. This prevents the pastry from getting soggy.
⏱ 2 hrs
Crank the oven up to 425°F. Spoon the cooled filling into a 9-inch pie dish, creating a slight mound in the center.
Roll out the thawed puff pastry on a floured surface until it's large enough to cover the dish with about 1 inch of overhang. Drape over the filling, press the edges firmly against the rim, then trim and crimp decoratively. Cut several slits in the top for steam to escape.
Brush the entire pastry surface with beaten egg wash for a gorgeous golden finish. Bake until the pastry is puffed and deeply golden brown, 25-30 minutes. Let rest for 10 minutes before serving — the filling will be molten hot.
⏱ 27 min 30 sec