|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 3g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Britain and Ireland are famous for their savory and sweet pies, and a traditional steak and kidney pie is a quintessential example. Not to be confused with steak and kidney pudding, this pie has carried the U.K. through wars and recessions, and today continues to be loved as a hearty and filling comfort food.
In this recipe, a flaky and buttery crust covers a decadent savory filling of beef chuck and beef kidneys flavored by vegetables and beef stock. If you can, purchase some calves' kidneys from your butcher as those are the best kidneys to eat. But beef kidneys are what most cooks use, and are wonderful, too.
This steak and kidney pie recipe can seem a little daunting at first, but it is broken down into simple steps to streamline the process. Plus, the long and slow cooking, which produces a tender filling full of flavor leaves you plenty of time to make the pastry. For a different approach to the crust, try suet instead of butter or lard.
"The steak and kidney pie was very good and flavorful. The pie filling and crust worked well and it was an easy preparation overall. I recommend soaking the cubed kidneys for about an hour in cold water with a tablespoon of vinegar or lemon juice and a bit of salt." —Diana Rattray
For the Filling:
1 1/2 pounds beef chuck steak, or similar, cut into 1-inch cubes
1/2 pound beef kidney, cleaned and cut into 1-inch cubes
1/3 cup all-purpose flour
1 1/2 teaspoons salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons unsalted butter, more as needed
1 tablespoon vegetable oil, more as needed
2 large onions, thinly sliced
2 carrots, cut into 1-inch pieces
3 1/2 cups hot beef stock
For the Pastry Dough:
Make the Filling
Gather the ingredients.
Add the steak, kidney, flour, salt, and pepper to a large bowl. Toss until well coated.
In a large Dutch oven or other heavy-duty pot, heat the 2 tablespoons butter and 1 tablespoon oil on medium-high heat.
When the butter melts, add the meat to the pan, in batches if necessary. Cook until golden brown, 5 to 7 minutes per batch. Refresh the butter and oil in the pan between batches as needed. Remove the meat to a plate as it becomes done. Set aside.
If the pan is dry, refresh with 1 tablespoon oil. Add the onions and carrots. Cook until they begin to soften, about 5 minutes.
Return the meat to the pan with any accumulated juices from the plate. Add the stock and stir to combine.
Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is tender and the sauce has thickened, about 1 1/2 hours. Remove the cover and continue to cook to thicken the sauce, stirring frequently, 30 minutes more.
Adjust the seasoning with salt and pepper to taste. Remove from the heat, place into a 6-cup deep pie dish, and let cool completely.
Make the Pastry Dough
Gather the ingredients.
Put the flour, salt, and butter in a large bowl.
Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
Add 2 tablespoons of water to the mixture. Using a cold knife, stir until the dough binds together. Add more water, a teaspoon at a time if the dough is too dry.
Form the dough into a disk, wrap, and chill for about 30 minutes.
Assemble and Bake the Pie
Position a rack in the center of the oven and heat to 400 F. Roll out the pastry to 1/8-inch thick and wide enough to cover the pie dish.
Cut a tiny hole in the center to slip over a steam funnel if using. Alternatively, cut 3 to 4 (1-inch) slits in the center of the dough to vent the filling while baking.
Brush the rim of the pie dish with water and place a pie funnel in the center of the filling, if using.
Place the pastry over the dish and funnel (if using), pressing it down, trimming to fit the rim of the dish.
Crimp the edges of the dough using your thumb and first finger.
Beat the egg with 1 tablespoon of water. Brush the top of the pie with the egg wash.
Bake until the pastry is crisp and golden, about 40 minutes.
How to Prepare Beef Kidney
- If there is a membrane surrounding the beef kidney, remove it.
- Cut the kidney in half lengthwise.
- Remove and discard as much of the visible fat as possible before cutting the kidney into small cubes.
- Put the cubes of kidney in a bowl and cover with cold water.
- Add 1 tablespoon of lemon juice or vinegar and a dash of salt.
- Cover and refrigerate for 1 to 2 hours.
How to Store Steak and Kidney Pie
- Cover and refrigerate leftover steak and kidney pie within 2 hours and eat within 3 days.
- To reheat, place the pie on a baking sheet (or place individual slices in a baking dish) and heat in a preheated 350 F oven for about 15 to 25 minutes, or until it reaches 165 F, the minimum safe temperature for leftovers.
- The filling may be made a day in advance and refrigerated. Remove it from the refrigerator about 1 hour before you plan to make the pastry and bake the pie.
Is ox kidney the same as beef kidney?
Yes, a kidney labeled "ox kidney" is a beef kidney.
Do I have to soak the kidneys before cooking?
Soaking kidneys is a matter of personal choice. Many recipes instruct to soak the kidneys in milk for at least 30 minutes, claiming that this process might purge any leftover animal bodily fluids and provide a milder flavor. Some choose to soak the kidneys in cold water with vinegar and lemon juice, but others simply clean and rinse them well and claim that's enough to get rid of impurities.