How to Cook Steak and Kidney Pie

How to Cook Authentic Steak and Kidney Pie

Steak and Kidney Pie is a classic British dish steeped in tradition, offering a hearty, comforting meal with rich, savory flavors. For those unfamiliar, it consists of tender chunks of steak and kidney encased in a flaky pastry crust and simmered in a deeply flavorful gravy. The dish dates back centuries and remains a beloved staple of British cuisine today.

While it may seem intimidating at first, making an authentic Steak and Kidney Pie from scratch is entirely achievable with the right ingredients and a little patience. This comprehensive guide will walk you through each step, from selecting the best cuts of meat to crafting a perfect pastry crust and slow-simmered filling. Let’s get started!

The History of Steak and Kidney Pie

Steak and Kidney Pie is a traditional British dish that can be traced back to the late 19th century, a period when hearty, filling meals were essential for laborers and farmers. Pies have long been a part of British culinary history, but Steak and Kidney Pie holds a special place because of its rich, robust flavors and use of kidneys—an ingredient once considered economical and nutritious.

The combination of beef steak and kidneys in a pie was a natural fit, particularly for the working class, where the dish became a staple in pubs and homes alike. The introduction of suet pastry added a flaky richness that made this dish an iconic comfort food.

Step 1:

The key to a delicious Steak and Kidney Pie lies in using high-quality ingredients, particularly the meat and the pastry. Here’s what you’ll need:

For the Filling:

• 500g beef steak (braising or chuck steak): These cuts of meat are ideal for slow-cooking, as they become tender and flavorful after simmering.
• 200g lamb kidneys (or beef kidneys): Traditionally lamb kidneys are used, though beef kidneys provide a stronger flavor.
• 1 large onion, finely chopped: Essential for adding depth and sweetness to the gravy.
• 2 cloves garlic, minced: Adds a robust flavor to the dish.
• 200ml beef stock: Forms the base of the gravy, infusing richness into the pie.
• 100ml ale or stout: For an added depth of flavor; beer pairs beautifully with the meat and adds a slightly bitter edge to balance the richness.
• 2 tbsp Worcestershire sauce: Brings tanginess and a deep umami note.
• 1 tbsp tomato paste: Adds a subtle sweetness and thickens the gravy.
• 1 tbsp flour: For thickening the gravy.
• Salt and pepper: To season the dish.
• 2 tbsp vegetable oil or beef drippings: For frying the meat and onions.
• 1-2 bay leaves: Adds a subtle aromatic flavor to the filling.
• 1 tsp fresh thyme (or ½ tsp dried thyme): Thyme pairs perfectly with beef and kidneys, enhancing the overall flavor.

For the Pastry:

• 300g plain flour: For the base of your shortcrust pastry.
• 150g cold butter (or suet for a traditional version): Ensures a rich, flaky crust.
• Pinch of salt: To season the pastry.
• 6-8 tbsp cold water: Helps bind the pastry together.
• 1 egg, beaten: For glazing the top of the pie and giving it a golden, shiny finish.

Step 2: Preparing the Meat

The filling for a Steak and Kidney Pie is all about slowly cooking the meat and allowing the flavors to meld together. Here’s how to prepare it:

1. Trim and Prepare the Steak and Kidneys

Start by trimming any excess fat from the steak and cutting it into bite-sized cubes. Set aside. For the kidneys, it’s essential to remove the white core (which can be tough) and any sinew. Slice the kidneys into even-sized pieces.

2. Brown the Meat

Heat 1-2 tablespoons of vegetable oil or beef drippings in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Season the steak with salt and pepper, then add it to the hot pan. Brown the meat in batches to ensure even cooking, turning the pieces occasionally to get a nice sear on all sides. Once browned, remove the steak and set it aside.

3. Cook the Kidneys

In the same pan, add the kidneys and brown them lightly, cooking for just a few minutes. Kidneys can become tough if overcooked, so be sure to remove them from the pan once they are browned. Set them aside with the steak.

4. Sauté the Onions and Garlic

Reduce the heat to medium and add the chopped onions to the pan. Cook the onions for about 5-7 minutes, until they become soft and translucent. Add the minced garlic and cook for another minute or two, being careful not to burn it.

5. Add Flour for Thickening

To prevent lumps, evenly distribute the flour over the onions and garlic while stirring continuously.

6. Deglaze the Pan

Gradually add the ale or stout to deglaze the pan, scraping up any browned bits stuck to the bottom (these are full of flavor). Let the alcohol cook off for a couple of minutes, then stir in the tomato paste, Worcestershire sauce, and thyme.

7. Add the Stock and Simmer

Return the browned steak and kidneys to the pan, then pour in the beef stock. Add the bay leaves and season the mixture with salt and pepper. Bring the filling to a gentle simmer, reduce the heat to low, cover, and let it cook for about 1 to 1.5 hours, or until the meat is tender and the gravy has thickened. Stir occasionally, and add a little more stock if needed to keep the filling moist.

Once the meat is tender and the gravy has reached the desired consistency, remove the bay leaves and set the filling aside to cool slightly.

Step 3: Making the Pastry
1. Get ready the Baked good Dough

While the filling is stewing, you can get ready the baked good. Begin by filtering the flour and salt into a huge bowl. Cut the cold butter (or suet) into little 3d shapes and include it to the flour. Utilizing your fingers or a cake cutter, rub the butter into the flour until the blend takes after coarse breadcrumbs.

2. Include Cold Water

Gradually include the cold water, one tablespoon at a time, whereas blending with a fork or your hands. Keep including water until the batter fair comes together and can be shaped into a ball. Be cautious not to exhaust the mixture, as this will make the cake tough.

3. Chill the Dough

Wrap the baked good batter in cling film and refrigerate it for at slightest 30 minutes to firm up.

Step 4: Amassing the Pie
1. Roll Out the Pastry

Once the filling has cooled marginally and the cake has chilled, it’s time to collect the pie. Preheat your broiler to 200°C (400°F). On a delicately floured surface, roll out two-thirds of the cake to fit the foot and sides of a profound pie dish. The baked good ought to be approximately 1/8 inch thick.

2. Include the Filling

Spoon the steak and kidney filling into the pie dish, spreading it out evenly.

3. Roll Out the Best Crust

Roll out the remaining cake to frame the beat outside. Brush the edges of the foot baked good with a small beaten egg to offer assistance the best outside adhere. Carefully lay the beat cake over the filling and press the edges together to seal.

4. Pleat the Edges and Include Vents

Use a fork or your fingers to crease the edges of the cake. Make a few little openings in the beat outside to permit steam to elude amid preparing. Brush the whole best with the beaten egg for a excellent brilliant finish.

Step 5: Preparing the Pie

Place the gathered pie in the preheated broiler and heat for 25-30 minutes, or until the baked good is brilliant brown and fresh. If the beat begins to brown as well rapidly, you can cover it freely with aluminum foil.

Step 6: Serving and Enjoying

Once the pie is brilliant and bubbling, expel it from the broiler and let it rest for almost 10 minutes some time recently serving. The resting time permits the filling to settle and makes cutting easier.

Traditional Backups: Steak and Kidney Pie is ordinarily served with conventional British side dishes, such as:

Mashed potatoes or bubbled unused potatoes: To drench up the savory gravy.
Steamed greens: Such as cabbage, peas, or broccoli, to include a few freshness to the meal.
Gravy: A few like to serve additional sauce on the side for an indeed more liberal experience.
Variations on Steak and Kidney Pie
1. Steak and Lager Pie

For a slight variety, substitute the kidneys with additional hamburger and increment the sum of lager or heavy in the filling. This form has a somewhat wealthier, more beer-forward flavor that numerous enjoy.

2. Vegan “Steak” Pie

For vegans, substitute the steak and kidneys with a blend of mushrooms, lentils, and healthy vegetables like carrots and parsnips. The filling can still be cooked in a wealthy vegetable sauce with brew or hefty to keep up the savory profundity of flavor.

3. Suet Crust