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Steak & kidney pie
Steak & kidney pie
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Prep Time:
40 minutes
Cook Time:
154 minutes
Total Time:
194 minutes
Classic comfort food for a cozy family dinner.
Ingredients:
  • 50g unsalted butter
  • 36.40 gm olive oil
  • 2 onions, chopped
  • 250g Swiss brown mushrooms
  • 800g beef chuck steak, cut into 2cm cubes
  • 200g veal kidneys or lamb kidneys (see note), trimmed, cut into 2cm cubes
  • 40.00 ml plain flour, seasoned
  • 2 garlic cloves, chopped
  • 330ml bottle stout (such as Guinness)
  • 375ml beef stock
  • 2 bay leaves
  • 2 thyme sprigs, leaves picked, plus extra leaves to garnish
  • 22.20 gm tomato paste
  • 40.00 ml HP sauce (optional), plus extra to serve
  • 40.00 ml chopped flat-leaf parsley
  • 375g block frozen puff pastry, thawed
  • 1 egg, beaten
Instructions:
  • In a flameproof casserole over medium heat, melt butter with 1 tablespoon of oil. Sauté onions for 2-3 minutes, then add mushrooms and cook until softened. Set aside the onion mixture.
  • Heat the oil in a pan until it shimmers. Toss the kidneys lightly in flour, then cook for 2-3 minutes, turning occasionally, until all sides are golden brown. Remove from the pan and set aside.
  • Coat the beef in the leftover flour. Cook beef in 2 batches for 4-5 minutes until nicely browned on all sides. Add kidney and onion back to the pan. Pour in stout, bring to a boil, then simmer on low for 8-10 minutes until reduced by half.
  • Pour in flavorful stock, fragrant herbs, robust tomato paste, along with a dash of salt and pepper. Let the mixture come to a boil, then reduce the heat to low. Cover partially and allow it to simmer gently for 1 1/2 hours, stirring occasionally, until the meat reaches desired tenderness.
  • Using a slotted spoon, take out the meat and vegetables, getting rid of the bay leaves. Let the sauce simmer over medium heat for 5-6 minutes until it reduces to about 1 1/2 cups. Mix in HP sauce and parsley, then add back the meat and vegetables to the pan. Let it cool down.
  • Preheat the oven to 200°C for a perfect bake.
  • Roll out the pastry on a floured surface to a 5mm thickness. Cut a 1cm strip of pastry that fits around the rims of two 1-litre pie dishes. Use a pie dish as a guide to cut out pastry lids 1cm larger than the dishes.
  • Divide the pie mixture evenly into dishes. Wrap pastry strips around the edges of the dishes and moisten with water. Place pastry lids on top, trim any extra dough, and press the edges with a fork to seal. Brush the tops with beaten egg, add thyme sprigs, and bake for 25 minutes until golden and puffed. Serve with HP sauce, if desired.

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