|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 67g||86%|
|Saturated Fat 30g||151%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 7g||25%|
|*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.|
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 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.
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.
- For the Pastry:
- 2 1/4 cups/200 g all-purpose plain flour
- Pinch salt
- 4 ounces/110 g butter (cubed or an equal mix of butter and lard)
- 2 to 3 tablespoons cold water
- 1 large egg (beaten for glaze)
- For the Filling:
- 1/3 cup/25 g all-purpose flour
- Salt and black pepper
- 1 1/2 pounds/700g beef chuck steak (or other tough beef, cut into 1-inch/2.5-cm cubes)
- 1/2 pound/250 g beef kidney (cleaned and chopped into 1-inch/2.5-cm cubes)
- 2 tablespoons/25 g 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 ml hot beef stock
- 1 large egg (beaten for glazing)
Make the Pastry
Place 2 1/4 cups/200 g flour, salt, and 4 ounces/110 g butter in a large, clean bowl.
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.
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.
Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
Make the Filling
Place 1/3 cup/25 g 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.
Heat 2 tablespoons/25 g 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.
Add the onions and carrots to the pan and fry gently for about 5 minutes. 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.
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.
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.
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 top with beaten egg. Bake for 40 minutes or until the pastry is crisp and golden. Serve immediately with seasonal vegetables.
This recipe is inspired by Angela Boggiano's beef pie.