James Martin Steak And Kidney Pie

James Martin Steak And Kidney Pie

James Martin’s Steak and Kidney Pie is a delightful dish with seasoned meat and potatoes behind a flaky crust, baked for 2 hours 30 minutes, it’s a comforting classic.

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💗 You’ll Love This Steak And Kidney Pie Recipe:

  • Classic British comfort food at its best.
  • Slow-simmered for irresistibly tender meat.
  • Golden, buttery pastry for a perfect finish.
  • Nostalgic delight in every comforting bite.

❓ What Is James Martin’s Steak And Kidney Pie Recipe?

James Martin’s Steak and Kidney Pie is a delectable dish with soft round steak cubes and lamb kidneys baked with a golden pastry casing and a flavorful inside.

James Martin Steak And Kidney Pie
James Martin Steak And Kidney Pie

🍖 James Martin Steak And Kidney Pie Ingredients

  • 1 pound fresh lamb kidneys
  • 2 tablespoons butter or lard
  • 2 pounds round steak, cubed
  • 2 onions, chopped
  • 2 teaspoons salt
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 2 cups water, divided
  • 4 cups diced potatoes
  • 6 tablespoons all-purpose flour
  • 1 recipe pastry for a 9-inch single-crust pie

🥧 How To Make James Martin Steak And Kidney Pie

  1. Cut the kidneys in half lengthwise, scoop out any white tissue from the middle, and then dice into large chunks after removing the membrane and fat.
  2. In a large pot, melt the butter or lard over medium heat. Toss in the kidney and steak dice, then brown the beef while stirring occasionally.
  3. Season with pepper, Worcestershire sauce, salt, thyme, and bay leaf; stir in the onions.
  4. Add 1 1/2 cups of water and simmer for around 1 hour, or until the meat is nearly soft.
  5. Stir in the potatoes and continue simmering for an additional 30 minutes or until tender.
  6. Combine the beef mixture with the flour and the remaining 1/2 cup of water; whisk until smooth.
  7. Pour into a 3-quart casserole dish and simmer, stirring occasionally, until mixture thickens.
  8. Set the oven temperature to 425 degrees Fahrenheit, or 220 degrees Celsius.
  9. Lay down the pastry, making sure it’s a little bigger than the casserole dish’s top. Top with the meat mixture and trim to leave a 1-inch overhang on all sides.
  10. Cut many slits on the crust to let steam escape, then fold under and flute against the inside edge of the casserole.
  11. Bake the pie in a preheated oven for 30 minutes, or until the filling is steaming and the crust is golden brown.

💭 Recipe Tips

  • Kidney Prep: Dice lamb kidneys carefully for a cleaner taste.
  • Slow Simmer: Simmer the meat for tenderness and intensified flavors.
  • Flavorful Blend: Season with Worcestershire, thyme, pepper, and bay leaf.
  • Thickening Trick: Mix beef with flour for a smooth, thick filling.
  • Golden Pastry: Bake with an overhanging, golden-brown crust for perfection.
James Martin Steak And Kidney Pie
James Martin Steak And Kidney Pie

🍵 What Goes Well With Steak And Kidney Pie?

Perfect accompaniments to Steak and Kidney Pie include chunky chips, thick beef gravy, wholegrain mustard mash, cauliflower cheese, roast potatoes, creamed leeks, and mushy peas.

🎚 How To Store Leftovers Steak And Kidney Pie?

  • In The Fridge: Transfer leftover steak and kidney pie to a sealed container and refrigerate for at least 5 to 6 days.
  • In The Freezer: Leftover steak and kidney pie can be frozen for up to 3 months after being wrapped tightly in foil and placed in a resealable bag. Thaw in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Steak And Kidney Pie?

  • Oven: Bring the oven temperature up to about 250°F then throw steak and kidney pie on a baking dish and heat for 20 to 25 minutes or until heated.
  • Microwave: Prepare a microwave-safe plate for steak and kidney pie and heat for about 1 to 2 minutes at a time until it’s hot.

FAQs

What is the kidney in steak and kidney pies?

In steak and kidney pies, the kidney refers to diced lamb or beef kidneys, adding a distinct flavor and texture to the filling.

What pastry is steak and kidney pie made from?

Steak and kidney pie is traditionally made with a flaky and buttery shortcrust pastry, not puff pastry for a hearty texture.

What is the difference between steak and kidney pie and pudding?

Steak and kidney pies are baked with a crust, while puddings, including steak and kidney pudding, are steamed for a moist texture.

Why does my steak and kidney pie become soggy?

The bottom crust may become soggy if not pre-baked or if the filling is too wet, causing it to absorb moisture.

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James Martin Steak And Kidney Pie Nutrition Facts

Amount Per Serving

  • Calories 654
  • Total Fat 37g
  • Saturated Fat 8.2g
  • Trans Fat 0.2g
  • Cholesterol 261mg
  • Sodium 565mg
  • Potassium 793.2mg
  • Total Carbohydrates 37g
  • Dietary Fiber 2.6g
  • Sugars 4.6g
  • Protein 43g

James Martin Steak And Kidney Pie

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours 30 minutesRest time: minutesTotal time:3 hours Servings:6 servingsCalories:654 kcal Best Season:Suitable throughout the year

Description

James Martin’s Steak and Kidney Pie is a delightful dish with seasoned meat and potatoes behind a flaky crust, baked for 2 hours 30 minutes, it’s a comforting classic.

Ingredients

Instructions

  1. Cut the kidneys in half lengthwise, scoop out any white tissue from the middle, and then dice into large chunks after removing the membrane and fat.
  2. In a large pot, melt the butter or lard over medium heat. Toss in the kidney and steak dice, then brown the beef while stirring occasionally.
  3. Season with pepper, Worcestershire sauce, salt, thyme, and bay leaf; stir in the onions.
  4. Add 1 1/2 cups of water and simmer for around 1 hour, or until the meat is nearly soft.
  5. Stir in the potatoes and continue simmering for an additional 30 minutes or until tender.
  6. Combine the beef mixture with the flour and the remaining 1/2 cup of water; whisk until smooth.
  7. Pour into a 3-quart casserole dish and simmer, stirring occasionally, until mixture thickens.
  8. Set the oven temperature to 425 degrees Fahrenheit, or 220 degrees Celsius.
  9. Lay down the pastry, making sure it’s a little bigger than the casserole dish’s top. Top with the meat mixture and trim to leave a 1-inch overhang on all sides.
  10. Cut many slits on the crust to let steam escape, then fold under and flute against the inside edge of the casserole.
  11. Bake the pie in a preheated oven for 30 minutes, or until the filling is steaming and the crust is golden brown.

Notes

  • Kidney Prep: Dice lamb kidneys carefully for a cleaner taste.
    Slow Simmer: Simmer the meat for tenderness and intensified flavors.
    Flavorful Blend: Season with Worcestershire, thyme, pepper, and bay leaf.
    Thickening Trick: Mix beef with flour for a smooth, thick filling.
    Golden Pastry: Bake with an overhanging, golden-brown crust for perfection.
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