The Ultimate Steak and Kidney Pie Recipe

Ultimate steak and kidney pie recipe

The Spruce / Cara Cormack

  • Total: 3 hrs
  • Prep: 30 mins
  • Cook: 2 hrs 30 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
1087 Calories
67g Fat
51g Carbs
71g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 1087
% Daily Value*
Total Fat 67g 86%
Saturated Fat 30g 151%
Cholesterol 535mg 178%
Sodium 1590mg 69%
Total Carbohydrate 51g 19%
Dietary Fiber 7g 25%
Protein 71g
Calcium 205mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Britain and Ireland are famous for their pies; they come in all shapes, sizes, sweet, and savory but nothing says British more than a traditional steak and kidney pie. This pie has carried the U.K. through wars and the recession. It continues to be loved as the ultimate comfort food today.

This steak and kidney pie recipe seem a little daunting at first but that is only because the filling needs a long, slow cook. This long-and-slow method produces a tender filling that simply oozes flavor and leaves you lots of time to make the pastry.


  • For the Pastry:
  • 2 1/4 cups/200 grams all-purpose plain flour
  • Pinch salt
  • 4 ounces/110 grams butter (cubed or an equal mix of butter and lard)
  • 2 to 3 tablespoons water (cold)
  • For the Filling:
  • 1/3 cup/25 grams all-purpose flour
  • Salt (to taste)
  • Black pepper (to taste)
  • 1 1/2 pounds/700 grams beef chuck steak (or other tough beef, cut into 1-inch/2.5-cm cubes)
  • 1/2 pound/250 grams beef kidney (cleaned and chopped into 1-inch/2.5-cm cubes)
  • 2 tablespoons/25 grams butter
  • 1 tablespoon vegetable oil
  • 2 large onions (thinly sliced)
  • 2 carrots (cut into 1-inch/2.5-cm cubes)
  • 3 1/2 cups/850 milliliters beef stock (hot)
  • 1 large egg (beaten for glazing)

Steps to Make It

Note: while there are multiple steps to this recipe, this steak and kidney pie is broken down into workable categories to help you better plan for preparation and baking.

Make the Pastry

  1. Gather the ingredients.

    Pastry ingredients
    The Spruce / Cara Cormack
  2. Place the flour, salt, and butter in a large, clean bowl.

    Butter and flour
    The Spruce / Cara Cormack
  3. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.

    Mix flour and butter
    The Spruce / Cara Cormack
  4. Add the water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry.

    Add the water
    The Spruce / Cara Cormack
  5. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.

    Wrap the dough
    The Spruce / Cara Cormack

Make the Filling

  1. Gather the ingredients.

    Ingredients for filling
    The Spruce / Cara Cormack
  2. Place flour in a large bowl, season with salt and ground black pepper, add the cubes of steak and kidney, and toss well in the flour until evenly coated.

    Place meat in bowl
    The Spruce / Cara Cormack
  3. Heat butter and oil in a large, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and stir quickly for about 1 minute, or until the meat is browned. Remove with a slotted spoon.

    Cook meat
    The Spruce / Cara Cormack
  4. Add the onions and carrots to the pan and fry gently for about 5 minutes.

    Add onions and carrots
    The Spruce / Cara Cormack
  5. Return the meat to the pan, stir, and add the stock. Season with plenty of black pepper and a little salt. Bring to a gentle boil, cover with a lid and reduce to a gentle simmer.

    Return meat to pan
    The Spruce / Cara Cormack
  6. Cook slowly for about 2 hours or until the meat is tender and the sauce thickened. Remove from the heat, place into a 6-cup/1.5-liter deep pie dish and let cool completely.

    Heat the oven to 400 F/200 C/Gas 6.

    Stir spoon
    The Spruce / Cara Cormack
  7. Roll out the pastry to 1/8-inch/3 mm and wide enough to cover the pie dish. Cut a tiny hole in the center to slip over the steam funnel if using.

    Roll out dough
    The Spruce / Cara Cormack
  8. Brush the rim of the pie dish with water and place a pie funnel in the center of the filling. Place the pastry over the dish and the funnel pressing it down, trimming to fit the rim of the dish. Crimp the edges using your thumb and first finger. If not using a pie funnel, just cut a small slash in the middle of the crust to allow steam to escape.

    Brush the dough out
    The Spruce / Cara Cormack 
  9. Brush the top with beaten egg.

    Brush crust with butter
    The Spruce / Cara Cormack 
  10. Bake for 40 minutes or until the pastry is crisp and golden. Serve immediately with seasonal vegetables.

    Cut a slice of steak and kidney pie
    The Spruce / Cara Cormack


  • If you are in a rush, to save time, you can make this ahead or use the time while the filling is cooking to make and rest the pastry.
  • Do not confuse steak and kidney pie with steak and kidney pudding. This is something completely different and, while the filling is similar, the outside is a suet pastry, not a shortcrust pastry as is used here.

This recipe is inspired by Angela Boggiano's beef pie.​