Classic Steak and Kidney Pie

Hey fellow foodies 🙂

I keep meaning to update this blog but always put it off, not even to do anything worthwhile, just to aimlessly browse facebook comparing myself to others. May just have to get rid of it again, it can be such a depressing thing.

Anyway! Here is my recipe for Steak and Kidney Pie. I’m a firm believer that pie needs pastry to encompass it completely; not just a whimsical puffed up ponce of a lid.

I like my pies to stay together once cut open, so I reduced the mixture quite a bit; however that just made for a thicker gravy to ooze slowly out once you start eating it. Delicious.


Ingredients                                                                                                        Serves 2


  • 300g Puff Pastry (I used this recipe and froze the left over)
  • 500ml water
  • 1 beef stock cube
  • 1 beef oxo cube (it is a stock cube but dry and not as salty as a normal one, use another half a normal stock cube if unable to find)
  • 300g Stewing Steak (Beef Skirt is perfect for being cooked slowly like this)
  • 150g Ox Kidney
  • Tbsp. plain flour
  • Splash olive oil for frying
  • 4 large chestnut mushrooms, chunkily cut
  • 5g -7g Fresh parsley
  • 5g Fresh thyme
  • 1 medium sized onion, thickly sliced
  • Pepper to taste.
  • 1 egg beaten




Add the steak and the kidneys together in a bowl and dust with a tbsp. of flour, mix thoroughly unit evenly coated.


Pour 500ml of water into a large saucepan, add the stock cube and boil.

In a large frying pan on a high heat, add some olive oil followed by the steak and kidney mixture. Crumble the beef OXO cube on top (if using half a stock cube dissolve it in 50ml of hot water first). Add the fresh thyme (dried will do in a pinch) and fry until steak is brown on all sides.


Tip the steak and kidney mixture into the large saucepan.

Add another splash of olive oil to the frying pan and throw in the sliced onions, fry until they start to turn translucent.

Add the fried onions, mushrooms and parsley to the saucepan. Season with Pepper to taste. Leave for approximately 1hr 30mins.


Smear an oven proof dish with olive oil and line with puff pastry, reserving some for the top.

Pre heat your oven to gas mark 5 / 190C

On your return add 2 tbsp of plain flour (do this slowly, stirring it in as you go). This will thicken the sauce, if there is still too much liquid, turn up the heat and reduce it a bit.

Put the puff pastry lined dish into the oven for 5 minutes (Make sure the pastry folds over the sides of the dish as it has a tendency to shrink). Take it out and pour in the filling and place the lid on top. I did a crosshatch type pattern but this was very fiddly with a hot filling; if you were to make this the day before and cook it from cold it’d be a lot easier.


Place back in the oven for 20 – 30 minutes and then it’ll be ready to serve. I made some fancy Carrot and Swede puree but that’s cause I’m cool and wanted to try to be slightly pretentious today.


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