For a deeper flavor, consider using a dark beer or stout in place of some of the beef stock. If you prefer a richer gravy, add a tablespoon of tomato paste along with the onions. To prevent the crust from browning too quickly, tent it with foil during the last 15 minutes of baking. Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.
Steak and Kidney Pie
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PREP TIME30 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME3 hrs
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SERVING6 People
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VIEWS48
Indulge in a symphony of savory flavors with this classic Steak and Kidney Pie. Tender chunks of steak and kidney are slow-cooked to perfection in a rich, deeply satisfying gravy, then baked beneath a golden, flaky crust. A true taste of comfort food at its finest.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol403 mg
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Fiber4 g
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Protein51 g
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Saturated Fat10 g
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Sodium1169 mg
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Sugar3 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Kidneys: (5 minutes) Rinse the diced kidney under cold water. Ensure all excess fat and membrane are removed.
02
StepSear the Meats: (15 minutes) Heat the lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced kidney and steak, browning on all sides. This step is crucial for developing deep flavor.
03
StepSauté Aromatics and Simmer: (1 hour 10 minutes) Add the chopped onions to the pot and cook until softened and translucent, about 5 minutes. Season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Pour in 1 1/2 cups of beef stock. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the beef is almost tender.
04
StepAdd Potatoes and Thicken: (35 minutes) Add the diced potatoes and the remaining 1/2 cup of beef stock. Continue to simmer until the potatoes are tender, about 30 minutes. In a small bowl, whisk the flour with a little cold water to create a smooth slurry. Gradually stir the slurry into the beef mixture. Cook, stirring constantly, until the gravy thickens to your desired consistency, about 5 minutes.
05
StepAssemble and Bake: (35 minutes) Preheat oven to 425 degrees F (220 degrees C). Transfer the beef mixture to a 3-quart casserole dish or deep pie dish. Roll out the pie crust slightly larger than the top of the dish. Carefully place the pastry over the beef mixture, trimming any excess to leave a 1-inch overhang. Fold the overhang under and crimp the edges to seal. Cut several slits in the crust to allow steam to escape.
06
StepBake: (30 minutes) Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling hot.
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RECIPE REVIEWS
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Please Rate
Chester Moore
Jun 18, 2025The instructions were very clear and easy to follow, even for a novice baker like myself.
Stone Block
Mar 17, 2025I used lamb kidneys as suggested, and they were delicious. Not too overpowering at all.
Lilly Hansen
Mar 14, 2025My family devoured this pie! It's a new favorite in our house.
Adelbert Metz
Mar 4, 2025The resting time is crucial; it allows the filling to thicken and the flavors to meld together.
Verner Kerluke
Feb 23, 2025I added a splash of red wine and it made a huge difference! Thanks for the tip.
Flo Hammes
Feb 23, 2025I was a little intimidated by the kidneys, but they added such a unique depth of flavor. Will definitely make again!
Beatrice Stiedemann
Jan 4, 2025This recipe is fantastic! The gravy was so rich and flavorful, and the crust was perfectly flaky.
Chadd Kozey
Nov 4, 2024This is the best steak and kidney pie recipe I've ever tried!