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Steak & kidney pie
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Ingredients:
  • 46.00 gm vegetable oil
  • 1.5kg beef chuck steak, trimmed, cut into 3cm cubes
  • 500g lamb kidneys, trimmed, chopped
  • 50g (1/3 cup) plain flour
  • 2 brown onions, thinly sliced
  • 250g mushroom flats, thinly sliced
  • 75mls (3 cups) beef stock
  • Salt & ground black pepper, to taste
  • Water, for brushing
  • 1 sheet (25 x 25cm) ready-rolled puff pastry, thawed slightly
  • 1 egg yolk, lightly whisked, for glazing
Instructions:
  • Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Coat the steak and kidneys with flour. Add 1/4 of the mixture to the pan and brown for 2-3 minutes, then repeat with remaining batches.
  • Heat the remaining oil in a pan over medium-low heat. Add the onions and mushrooms, then increase heat to medium. Cook, stirring occasionally, for 5 minutes until the onions and mushrooms soften slightly.
  • Add the steak and kidneys back to the pan along with the stock. Bring to a boil, then reduce heat to medium-low. Simmer partially covered, stirring occasionally, for 1 hour. Uncover and simmer for an additional 30 minutes until steak is very tender. Remove from heat and transfer to a heat-resistant bowl. Let it stand for 50 minutes. Cover and refrigerate for 3 hours until completely cooled.
  • Preheat your oven to 220°C. Transfer the cooled steak mixture into a 21cm (6-cup) round pie dish. Cut a 1cm strip from 3 sides of the puff pastry. Brush the edge of the pie dish with water. Place the pastry strips on the edge of the dish. Cover the steak mixture with the pastry sheet and press the edges to seal. Trim off any extra pastry. Cut 2 slits on the top of the pie for steam to escape. Brush the top with the egg yolk.
  • Start by baking in a preheated oven for 10 minutes. Then, lower the temperature to 190°C and continue baking for an additional 20 minutes, or until the pastry is crispy and golden brown, and the filling is thoroughly heated. Serve right away.

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