This one takes me straight back to my gran’s kitchen — gas oven huffing, flour in the air, and a heavy dish bubbling away on the back burner. Steak and kidney pie was one of those meals she made when someone had come in from a cold walk or needed feeding up after a long week. It’s proper British comfort food — rich, a bit old-fashioned (in the best way), and worth every minute it takes.
Now, I get that the idea of kidneys might make some folks wrinkle their nose, but hear me out — when they’re done right (and James Martin does them right), they’re tender, savoury little flavour bombs. Add that to slow-cooked steak, soft potatoes, and a golden lid of flaky pastry? You’re not just making dinner. You’re making an event.
And yes, it takes a while — but this pie doesn’t rush. Neither should you.
Why You’ll Love It
- Deep, old-school flavour: The steak, kidney, Worcestershire, and thyme simmer into something magical.
- That golden pastry lid: Buttery, flaky, a little rustic — it’s like wrapping a hug around your filling.
- Stretches far: Feeds a crowd (or feeds you three times, let’s be honest).
- Leftovers reheat beautifully: Better the next day if you ask me.
- Nostalgic and grounding: Tastes like Sunday. Or school dinners — but posh.
- Actually quite easy: Just give it time and don’t rush the steps.
Ingredients
- 1 lb fresh lamb kidneys
- 2 tbsp butter or lard
- 2 lbs round steak, cubed
- 2 onions, chopped
- 2 tsp salt
- 2 tsp Worcestershire sauce
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- 1 bay leaf
- 2 cups water (divided)
- 4 cups diced potatoes
- 6 tbsp plain flour
- 1 shortcrust pastry sheet (enough for a 9-inch pie lid)
How to Make It
Prep the kidneys (don’t skip this bit):
Cut each kidney in half lengthwise, then carefully trim out the white centre bits — that’s the part that can taste strong. Dice the rest into chunky cubes.
Brown the meat and get things sizzling:
In a big pot, melt your butter or lard. Chuck in the steak and kidneys. Brown them well — don’t rush. Get some colour on the meat.
Add flavour and let it bubble:
Once browned, stir in onions, salt, pepper, thyme, Worcestershire, and the bay leaf. Pour in 1½ cups of water, cover, and let it simmer for an hour. Your kitchen will smell incredible — resist the urge to keep peeking.
Potatoes in, almost there:
Add the diced potatoes and keep it going for another 30 minutes. The goal is soft spuds and meat that falls apart.
Thicken it up:
Mix your flour with the remaining ½ cup of water until smooth, then stir it into the meat mixture. Let it bubble a few minutes until thick and glossy. Like stew wearing a fancy coat.
Oven time:
Preheat your oven to 220°C (425°F). Pour the filling into a baking dish. Roll out your pastry so it’s slightly bigger than the top, lay it over, and trim to leave a 1-inch overhang. Crimp or tuck the edges in — nothing fancy, just sealed.
Bake to golden:
Cut a few slits in the top to let steam escape. Bake for 30 minutes until the crust is puffed and golden and everything underneath is hot and bubbling.
Common Mistakes and How to Dodge Them
Why does it taste too strong?
You probably left the white bits in the kidneys. Trim them properly and you’re golden.
Pastry soggy on the bottom?
This pie only has a lid — no soggy bottom to worry about! Use a hot oven and don’t overfill the dish.
Too watery?
Could be the flour wasn’t fully mixed or simmered long enough. Give it time to thicken properly before baking.
Meat still chewy?
It needs more simmering. Steak’s not instant — slow cooking brings out the best.
Storage and Reheating
- Fridge: Keep leftovers covered for up to 5–6 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Defrost in fridge overnight.
- Oven: Reheat at 160°C (325°F) for 20–25 mins until hot.
- Microwave: Not ideal for pastry, but works in a pinch — 1–2 minutes per slice, medium power.
Frequently Asked Questions
What kind of kidneys are best?
Lamb kidneys are classic — milder than beef, and they cook beautifully when diced properly.
Can I use puff pastry instead?
You can, but shortcrust holds up better to the rich filling. Puff can go a bit soggy underneath.
Why’s the pie dry?
Maybe too much water evaporated — next time, add a splash more broth or cover during baking.
Can I make it ahead?
Absolutely. Make the filling the day before and chill. Add the pastry and bake when ready to eat.
Nutrition Facts (Per Serving):
- Calories: 654 kcal
- Fat: 37g
- Carbs: 37g
- Protein: 43g
- Sodium: 565mg
- Sugar: 4.6g
Try More James Martin Recipes:
James Martin Steak And Kidney Pie
Description
A rich, slow-cooked steak and kidney filling topped with a golden shortcrust pastry lid — a proper old-school British pie that’s as comforting as it is hearty.
Ingredients
Instructions
- Trim and dice kidneys; brown with steak in butter.
- Add onions, seasonings, and water. Simmer 1 hour.
- Stir in potatoes; simmer 30 mins more.
- Mix flour with water and add to thicken.
- Transfer to dish; top with pastry and crimp edges.
- Cut slits, bake at 220°C for 30 mins until golden.
Notes
- Always trim the white bits out of kidneys — they’re strong-tasting.
- Let the stew thicken fully before baking to avoid soggy pastry.
- Pastry edges should slightly overhang, then be tucked in.
- Filling can be made a day ahead — handy for busy days.