Juicy Steak and Kidney Pie Recipe for Cozy Gatherings

Hearty steak and kidney pie embodies the soul-warming essence of British culinary tradition.

This rustic delicacy weaves together tender meat and flaky pastry in a symphony of comfort.

Generations of home cooks have refined this recipe, transforming simple ingredients into a culinary treasure.

Robust flavors dance across the palate, telling stories of kitchen wisdom passed down through time.

Slow-simmered meats mingle with rich, velvety gravy, creating a dish that hugs you from the inside out.

Each forkful promises a journey through layers of savory goodness that connect you to time-honored cooking techniques.

Get ready to savor a slice of pure, homestyle magic that will transport you straight to a cozy British kitchen.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Calories: 550 kcal

Servings: 5

Everything That Goes Into Jamie Oliver’s Steak and Kidney Pie

• Beef: Choose well-marbled cuts for rich, deep flavor that melts in your mouth.
• Kidneys: Select fresh, bright-colored offal without strong odors for best taste.

• Onions, Carrots: Pick firm, vibrant vegetables with smooth skin and no soft spots.
• Mushrooms: Look for plump, firm fungi without blemishes or dampness.
• Bay Leaf: Seek dried leaves with strong, fragrant aroma for intense seasoning.

• Puff Pastry: Select all-butter variety for flakier, more luxurious texture.
• Flour: Use high-quality all-purpose flour for smooth sauce consistency.
• Tomato Puree: Choose rich, deep-colored puree without added preservatives.
• Beef Drippings or Oil: Select neutral cooking oil or traditional beef fat for authentic flavor.
• Butter: Pick unsalted butter for better control of dish's saltiness.
• Egg: Use fresh, room-temperature eggs for perfect egg wash sheen.
• Stock: Opt for homemade or high-quality prepared stock with deep, complex flavor.

What You’ll Need for Steak and Kidney Pie

• Pie dish: Deep ceramic or metal container for baking the pie.
• Large frying pan: Wide, flat-bottomed pan for searing and sautéing ingredients.
• Large saucepan: Spacious pot for cooking and combining meat and vegetables.
• Rolling pin: Kitchen tool for rolling out puff pastry evenly.
• Pastry brush: Soft-bristled brush for applying egg wash.
• Sharp knife: For trimming pastry edges and cutting ingredients.
• Measuring cups and spoons: Precise tools for ingredient measurements.
• Cutting board: Stable surface for chopping and preparing ingredients.
• Wooden spoon: Ideal for stirring and mixing ingredients in the saucepan.
• Oven: Preheated and ready for baking the pie.
• Whisk: For beating eggs to create egg wash.

Instructions for Jamie Oliver’s Classic Pie

• Warm Up the Kitchen Prepare your oven to a toasty 220°C and roll out the pastry to perfectly line your pie dish. Quickly bake the bottom crust until it turns a lovely golden color, creating a crisp foundation for your hearty meal.
• Build Flavor Foundations Heat a heavy skillet with a splash of oil and quickly sear the beef and kidneys, developing deep, rich flavors. Transfer these beauties to a large pot, setting the stage for a delicious filling.
• Create Vegetable Symphony In the same pan, dance some butter around onions and carrots, coaxing out their sweet, caramelized notes. Combine these with the seared meats, letting the ingredients get acquainted.
• Craft the Magical Filling Sprinkle flour into the pot and stir in tomato puree, a bay leaf, and mushrooms. Pour in some stock and let everything simmer gently, melding together into a luscious, thick mixture that will make mouths water.
• Assemble Your Masterpiece Transfer the cooled filling into the pre-baked crust. Roll out the remaining pastry, creating a beautiful top layer that will transform your dish into a show-stopping pie.
• Seal with Love Trim the pastry edges, crimp them lovingly, and brush with egg wash to create a stunning golden finish that will make everyone at the table swoon.
• Bake to Perfection Slide your creation into the oven and bake until the top turns a gorgeous bronzed brown. Let it rest briefly before serving, allowing the flavors to settle and anticipation to build.

Flavor Options for Steak and Kidney Pie

• Boost Your Flavor: Add a splash of red wine or worcestershire sauce to the meat filling for deeper, richer taste complexity.
• Meat Mastery: Choose high-quality, fresh beef and kidney cuts from a trusted butcher to ensure tender, flavorful meat that melts in your mouth.
• Crust Care: Brush the pastry with egg wash multiple times during baking to achieve a glossy, deep golden-brown exterior that looks professionally crafted.
• Veggie Versatility: Experiment with additional vegetables like leeks, celery, or parsnips to customize the pie's flavor profile and nutritional value.

Serving Jamie Oliver’s Steak and Kidney Pie

• Pair with Hearty Sides: Serve with creamy mashed potatoes or buttered peas to complement the rich meat filling and add a delightful texture contrast.
• Garnish with Fresh Herbs: Sprinkle chopped parsley or thyme on top to brighten the dish and add a fresh, aromatic touch that cuts through the heavy meat flavors.
• Wine Pairing Magic: Select a full-bodied red wine like Cabernet Sauvignon or Malbec to enhance the deep, savory notes of the beef and kidney pie.
• Create a Cozy Meal: Enjoy this traditional British pie as a comforting dinner centerpiece during cold evenings, perfect for warming up and satisfying hearty appetites.

Storage Guide for Steak and Kidney Pie

• Preserve Flavor: Store leftover pie in an airtight container inside the refrigerator for up to 3-4 days to maintain its delicious taste and texture.
• Freeze for Future Meals: Wrap the entire pie tightly in plastic wrap and aluminum foil, then freeze for maximum 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat with Care: Warm individual slices in the oven at 180°C/350°F for 15-20 minutes to restore the crispy pastry and restore the filling's warmth without drying out the meat.
• Portion and Pack: Divide remaining pie into single servings before refrigerating, making it easier to grab a quick lunch or dinner throughout the week without compromising the pie's quality.

Hearty Steak and Kidney Pie Recipe

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4.7 from 35 reviews

• Total Time: 2 hours 30 minutes
• Yield: 5 1x

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Description

Classic British steak and kidney pie delivers hearty comfort from traditional English cuisine. Rich, flavorful filling nestles under golden, buttery pastry crust, promising a satisfying meal that warms you from the inside out.

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Ingredients

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• 1.5 lbs (680 g) chuck steaks, cut into 1 inch dice
• 0.5 lbs (227 g) ox kidney (or lamb’s, trimmed and diced)
• 2 onions, chopped
• 3 carrots, peeled and cut into rough dice (5/8 inch)
• 4 large flat mushrooms, cut into thick slices
• 24 oz (680 g) puff pastry (12 oz for bottom crust, 12 oz for top crust)
• 1 tbsp beef drippings or cooking oil
• 2 tbsps flour
• 1 tsp tomato puree
• 1 pint (473 ml) veal stock (or water and stock cube or granules)
• Worcestershire sauce
• Salt and pepper
• 1 egg, beaten, for glazing
• Butter
• 1 bay leaf

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Instructions

1. Pastry Preparation: Elevate the oven temperature to 220°C/425°F. Stretch the first puff pastry portion to line the pie dish completely. Blind bake the bottom crust for 10-15 minutes until achieving a delicate golden sheen.
2. Meat Searing: Heat a skillet with a thin layer of beef drippings. Caramelize beef and kidneys individually, creating a rich, sealed exterior. Transfer the beautifully browned meats to a spacious cooking pot.
3. Vegetable Infusion: In the same skillet, transform onions and carrots with butter until translucent and slightly caramelized. Integrate these aromatic vegetables into the meat pot.
4. Flavor Development: Position the pot over medium heat. Dust flour across the mixture, stirring to eliminate raw flour notes. Introduce tomato puree, bay leaf, and mushrooms. Pour in robust stock and allow the concoction to gently simmer, partially covered, for 90-120 minutes until reaching a thick, luxurious consistency.
5. Pie Assembly: Cool the filling to a tepid temperature, then carefully transfer into the pre-baked pastry shell. Roll out the remaining puff pastry for the top crust, cutting a precise strip to edge the dish’s rim. Brush the perimeter with beaten egg, attach the pastry strip, and layer the top crust with professional precision.
6. Final Touches: Trim excess pastry, crimp edges elegantly, and generously brush the surface with egg wash to ensure a glossy, golden finish.
7. Baking and Serving: Bake in the preheated oven for 30-40 minutes until the top crust transforms into a rich, amber-brown masterpiece. Allow the pie to rest briefly, permitting the filling to set and flavors to harmonize before serving.

Notes

• Pastry Preparation: Blind bake the bottom crust to prevent sogginess and ensure a crisp foundation for your pie.
• Meat Searing Technique: Brown beef and kidneys separately to develop deep, complex flavor profiles and caramelized exterior.
• Slow Cooking Magic: Simmer the filling for 90-120 minutes to tenderize meat and develop rich, intense flavors throughout the dish.
• Golden Crust Secret: Generously brush egg wash on top crust to achieve a stunning, glossy amber-brown finish that’s visually irresistible.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 5
• Calories: 550
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 100 mg