This delicious Steak and Kidney Pie by James Martin is a hearty, comforting classic that’s perfect for any meal. With tender beef and kidney in a rich gravy, topped with golden, flaky puff pastry, it’s a simple and satisfying dish. You can easily adjust the ingredients based on what you have at home!
Ingredients Needed
For the base:
- 300g (10½ oz) puff pastry
- 1 egg + 1 extra yolk, beaten
For the filling:
- 2 tbsp vegetable oil
- 700g (1lb 9oz) braising steak, diced
- 200g (7oz) lamb kidney, diced
- 2 medium onions, diced
- 30g (1oz) plain flour
- 850ml (1½ pints) beef stock
- Salt and freshly ground black pepper, to taste
- Dash of Worcestershire sauce
How To Make Steak And Kidney Pie
- Preheat oven: Preheat your oven to 220°C (425°F), or Gas Mark 7.
- Brown the meat: Heat the vegetable oil in a large frying pan. Brown the braising steak all over (you may need to do this in batches). Remove the steak and set aside. Brown the lamb kidneys on both sides in the same pan.
- Cook onions: Add the diced onions to the pan and cook for 3-4 minutes until softened.
- Combine ingredients: Return the browned beef to the pan. Sprinkle the plain flour over the meat and onions, stirring well to coat.
- Add stock and simmer: Pour in the beef stock, stir, and bring to a boil. Reduce the heat and let it simmer, uncovered, for 1½ hours. If the liquid reduces too much, add more stock as necessary.
- Season the filling: Once cooked, remove from heat. Stir in salt, pepper, and a dash of Worcestershire sauce. Let the filling cool completely.
- Prepare pastry: Roll out the puff pastry to 5mm (¼ inch) thick, and make it about 5cm (2 inches) larger than the pie dish you’re using.
- Assemble the pie: Use a rolling pin to lift the pastry and place it over the cooled meat mixture in the pie dish. Trim the edges, then crimp with your fingers to seal the edges.
- Brush and bake: Brush the surface of the pastry with the beaten egg and yolk mixture. Bake in the preheated oven for 30-40 minutes, or until golden brown and puffed.
- Serve: Serve with creamy mashed potatoes and steamed vegetables to soak up the gravy.
Recipe Tips
- Brown the meat well: Make sure to brown the beef and kidneys properly. This step adds extra flavor to the filling. Don’t rush; take your time to get a deep golden color.
- Simmer without a lid: Let the filling simmer uncovered for 1½ hours. This helps the flavors develop and reduces the sauce to the perfect consistency.
- Cool the filling before adding pastry: Always let the meat filling cool completely before adding the pastry. This prevents the pastry from becoming soggy and ensures a crisp, golden crust.
- Use cold pastry: When rolling out the puff pastry, make sure it’s cold. This helps it puff up better during baking for a flaky, golden top.
- Check the seasoning: Taste the filling before placing it in the pie dish. Adjust the salt, pepper, and Worcestershire sauce to your liking for the perfect balance of flavors.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover steak and kidney pie cool to room temperature before refrigerating. Place the pie in an airtight container or wrap it tightly in foil. It will stay fresh in the fridge for up to 3 days.
- Freeze: You can freeze the pie after it has cooled. Wrap it tightly in foil or place it in an airtight container. It can be stored in the freezer for up to 3 months. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Place the pie on a baking tray and cover it loosely with foil to prevent the pastry from burning. Heat for 20-25 minutes, or until piping hot throughout.
Nutrition Facts
Serving Size: 1 serving (1/4 of the pie, assuming it serves 4)
- Calories: 500
- Total Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 650mg
- Potassium: 500mg
- Total Carbohydrate: 35g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 30g
Try More James Martin Recipes:
- James Martin Chocolate Mousse
- James Martin Fondant Potatoes Recipe
- James Martin Potato Rosti
- James Martin Mint Sauce
James Martin Steak And Kidney Pie
Description
This delicious Steak and Kidney Pie by James Martin is a hearty, comforting classic that’s perfect for any meal. With tender beef and kidney in a rich gravy, topped with golden, flaky puff pastry, it’s a simple and satisfying dish. You can easily adjust the ingredients based on what you have at home!
Ingredients
For the base:
For the filling:
Instructions
- Preheat oven: Preheat your oven to 220°C (425°F), or Gas Mark 7.
- Brown the meat: Heat the vegetable oil in a large frying pan. Brown the braising steak all over (you may need to do this in batches). Remove the steak and set aside. Brown the lamb kidneys on both sides in the same pan.
- Cook onions: Add the diced onions to the pan and cook for 3-4 minutes until softened.
- Combine ingredients: Return the browned beef to the pan. Sprinkle the plain flour over the meat and onions, stirring well to coat.
- Add stock and simmer: Pour in the beef stock, stir, and bring to a boil. Reduce the heat and let it simmer, uncovered, for 1½ hours. If the liquid reduces too much, add more stock as necessary.
- Season the filling: Once cooked, remove from heat. Stir in salt, pepper, and a dash of Worcestershire sauce. Let the filling cool completely.
- Prepare pastry: Roll out the puff pastry to 5mm (¼ inch) thick, and make it about 5cm (2 inches) larger than the pie dish you’re using.
- Assemble the pie: Use a rolling pin to lift the pastry and place it over the cooled meat mixture in the pie dish. Trim the edges, then crimp with your fingers to seal the edges.
- Brush and bake: Brush the surface of the pastry with the beaten egg and yolk mixture. Bake in the preheated oven for 30-40 minutes, or until golden brown and puffed.
- Serve: Serve with creamy mashed potatoes and steamed vegetables to soak up the gravy.
Notes
- Brown the meat well: Make sure to brown the beef and kidneys properly. This step adds extra flavor to the filling. Don’t rush; take your time to get a deep golden color.
- Simmer without a lid: Let the filling simmer uncovered for 1½ hours. This helps the flavors develop and reduces the sauce to the perfect consistency.
- Cool the filling before adding pastry: Always let the meat filling cool completely before adding the pastry. This prevents the pastry from becoming soggy and ensures a crisp, golden crust.
- Use cold pastry: When rolling out the puff pastry, make sure it’s cold. This helps it puff up better during baking for a flaky, golden top.
- Check the seasoning: Taste the filling before placing it in the pie dish. Adjust the salt, pepper, and Worcestershire sauce to your liking for the perfect balance of flavors.
James Martin Steak And Kidney Pie