Name: Steak & Kidney Pie Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: British
Ingredients: 500g stewing steak, cubed; 250g beef kidney, diced; 1 onion, chopped; 2 cloves of garlic, minced; 2 carrots, diced; 2 celery stalks, chopped; 200ml beef stock; 2 tbsp Worcestershire sauce; 2 tbsp tomato paste; 1 tbsp cornstarch; Salt and pepper to taste; 1 sheet of ready-made puff pastry; 1 egg, beaten (for egg wash)

How To Make Steak & Kidney Pie

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Preparation: 30 minutes

Cooking: 2 hours

Total: 2 hours and 30 minutes

Serves:

Ingredients

500g stewing steak, cubed
250g beef kidney, diced
1 onion, chopped
2 cloves of garlic, minced
2 carrots, diced
2 celery stalks, chopped
200ml beef stock
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tbsp cornstarch
Salt and pepper to taste
1 sheet of ready-made puff pastry
1 egg, beaten (for egg wash)

Instructions

In a large pan, heat some oil and brown the steak and kidney chunks for a few minutes. Remove from the pan and set aside.
In the same pan, sauté the onion and garlic until softened. Add in the carrots and celery and cook for another 5 minutes.
Return the steak and kidney to the pan. Stir in the beef stock, Worcestershire sauce, and tomato paste. Bring to a simmer and cook for 1-2 hours until the meat is tender.
In a small bowl, mix cornstarch with a little water to make a slurry. Stir the slurry into the filling to thicken the gravy.
Preheat the oven to 200°C (400°F).
Pour the steak and kidney filling into a pie dish. Roll out the puff pastry and place it over the filling, sealing the edges of the pie dish. Brush the pastry with beaten egg.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
Serve hot and enjoy!