Steak and Kidney Pie

Best Steak Pie Recipe

I based it on Gordon Ramsay's steak and ale pie. But I added kidneys, mushrooms AND ale! 

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Now, you either like kidneys or you don't; simple. So if you don't like them don't put them in and you'll still have a delicious steak pie.

I added Black Sheep Ale (other ales are available) which made it even tastier. 😉

Once again, this isn't the best of pictures but I can't be letting my dinner get cold just to take a picture, sorry folks! 

Trying to take a picture of something that's steaming hot is nearly impossible.

Recipe Top Tips!

Lambs kidneys and mushrooms don't take very long to cook, so after reading a recipe by Gordon Ramsay, I found he adds them both in at the end, so I did the same.

What a marvellous idea! 😉

Please note that ox kidneys have a much stronger taste than lamb kidneys, personally, I don't like them.

How to make steak and kidney pie

You can use ox kidneys but as they take longer to cook you will need to add them into the casserole along with the meat as you would normally.

Anyway, on with the recipe!

Once the filling is cooked, you can transfer the mixture to a pie dish.

If you have gravy left then keep it and heat it up to pour over when you're ready to serve.

Cover with pastry, and make a small hole in the top to allow steam to escape so that it cooks properly. Then put it into the oven.

Once cooked serve with creamy mash and peas. 😋

You might also like my Beef Ale and Stilton Pie Recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

steak and kidney pie, steak pie gordon ramsay, steak pie with black sheep ale,

main, dinner,

English

Yield: 4

Author: Jan Bennett

Steak and Kidney Pie Recipe

Delicious homemade steak, kidney and mushroom pie with the addition of ale.

Prep time: 15 MinCook time: 2 H & 40 MTotal time: 2 H & 55 M

Ingredients

• 30g plain flour
• sea salt and freshly ground black pepper
• 600g braising steak - diced into 2cm pieces
• 20g of unsalted butter
• mild olive oil - for cooking
• 1 large onion - peeled and chopped
• 1 good tablespoon tomato puree (paste in the US)
• a good dollop of Colman's English mustard
• 200ml of any amber ale - I used Black Sheep
• 350ml beef stock - made with a Knorr beef stock cube
• 1 nice-looking bay leaf
• a sprig of fresh thyme - leaves only
• a good splash of Worcestershire sauce
• 3 or 4 chestnut (brown) mushrooms - quartered
• 4 lambs kidneys - remove all the nasty white bits (best to use scissors) and cut them into bite-sized pieces
• 1 x 320g pack of ready-made and rolled puff pastry
• 1 egg - yolk only and lightly beaten to glaze

Instructions

Cook the pie filling

1. Mix the flour with a good pinch of salt and pepper in a shallow bowl or plate. Roll the steak pieces in the seasoned flour to coat them evenly, transferring the pieces to another plate as you go.
2. Melt half the butter in a large, heavy-based casserole with a drizzle of olive oil (which will help prevent the butter from burning too quickly). Fry half the steak pieces over medium-to-high heat until browned all over.
3. Remove onto a plate and continue with the remaining meat, adding more oil and butter as necessary, until you've browned all the steak.
4. Now, with the browned steak set aside, add a little more oil to the casserole and fry the onion until softened and a nice light golden colour.
5. Add the tomato puree, stir for a couple more minutes and then stir in the mustard.
6. Pour in the ale and stir for a minute or so, scraping the bottom of the pan with a wooden spoon to deglaze then add the stock.
7. Put the browned meat back into the pan and add the bay leaf, thyme and Worcestershire sauce. Cover the pan with a lid and simmer on the stovetop for about 2½ hours by which time the beef will be lovely and tender.
8. Stir in the mushrooms and lambs kidneys and turn off the heat. Transfer the mixture to a pie dish. If you have gravy left keep it. Reheat it and pour over your pie when serving.

Preheat your oven to 200°C/400°F or Gas 6.

1. You will need an 8-inch (20cm) pie dish. Brush the lip of the pie dish with a little of the beaten egg. Cut the pastry about 4cm larger than your dish.
2. Place it over the top of the pie dish and scrunching and tucking it around the edge of the dish. Nothing fancy is needed (I can't do fancy) and it'll taste the same however you make it look around the edge!
3. Just make sure you press down the edge to seal. Using the pastry trimmings, you can make leaves if you want to.
4. Make a small hole in the centre of the pie to let the steam escape as it cooks. Insert a few sprigs of thyme in the hole and add your pastry leaves.
5. Brush the pastry with the beaten egg then bake for 30-40 minutes until golden brown and crispy.
6. Serve with some nice mashed potatoes and peas.

Notes

If you don't like kidneys or you don't but if you don't like them don't put them in and you'll still have a delicious steak and ale pie. 

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