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Steak and Kidney Pie with Bacon and Mushrooms
Steak and Kidney Pie with Bacon and Mushrooms
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Prep Time:
50 minutes
Cook Time:
180 minutes
Total Time:
410 minutes
Savory steak and kidney pie with bacon, mushrooms, and red wine - perfect for cold weather indulgence.
Ingredients:
  • 0.5 pound beef kidney
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 1 pound beef for stew, cut in 1 inch pieces
  • 4 slices thick sliced bacon, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1 (6 ounce) package sliced mushrooms
  • 0.5 cup beef stock
  • 0.5 cup red wine
  • 4 large potatoes, peeled, cut into 1-inch chunks
  • 2 tablespoons butter
  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • 1 egg, beaten with 2 teaspoons water
Instructions:
  • Halve the kidneys and remove tubes and skins, then rinse well under cold water and pat dry. Cut into 1/2 inch dice. Heat vegetable oil in a large pot over medium-high. Season flour with salt and pepper. Coat kidneys and stew meat in flour, shaking off excess. Brown meat in oil, then set aside. Cook bacon until crisp in the pot. Add onion and mushroom; cook for 2 minutes. Pour in beef stock, wine, and browned meat. Boil and stir until thickened, about 5-10 minutes. Simmer on low for 1 1/2-2 hours until meat is tender. Cool to room temperature before serving.
  • In a saucepan, cover the potatoes with water and bring to a boil over high heat. Reduce heat to medium-low and simmer for about 20 minutes until potatoes are tender. Drain and mash with butter and milk, then season with salt and pepper. Let it cool before serving.
  • Preheat oven to 375°F (190°C).
  • Line the pie dish with a sheet of puff pastry, trim to fit. Add the cooled meat mixture, then spread a one-inch layer of mashed potatoes on top. Cover with the remaining puff pastry sheet, trim and flute the edges. Brush the top with beaten egg.
  • Bake in the preheated oven until the crust turns golden, about 20 to 25 minutes.

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