Steak and Kidney Pie With Easy Shortcrust Pastry

There’s nothing quite like a homemade steak and kidney pie, especially when it’s made with easy shortcrust pastry. This recipe is perfect for those who want to make a traditional British dish at home. The best part is that the pastry can be easily made in advance, so you can have a delicious home-cooked meal on your table in no time. Enjoy!

Replacement for kidney

Not everyone likes kidneys, so you can replace them with having extra mushroom or double up on the steak for an extra meaty pie.

Why use stewing steak for steak and kidney pie?

If you’re a lover of steak and kidney pie, you may wonder why it’s specifically made with stewing steak. Well, there’s a reason for that! Stewing steak is ideal for this British classic because it’s a tougher cut of meat that transforms into a beautifully tender piece when cooked for a long time. This works exceptionally well in the slow-cooking process of making a pie.

And the addition of kidney provides a unique flavour that can’t be replicated by any other ingredient. So next time you’re making a steak and kidney pie, don’t skip the stewing steak – it’s what makes this dish truly special!

Pastry for steak and kidney pie

In this recipe, I have used a shortcrust pastry as this is the traditional way, and yet it is the easiest and super tasty! With only three simple ingredients, you will make this in no time.

How to make Steak and Kidney Pudding

Mix 3oog self-raising flour, 150g shredded suet, salt and pepper, and 200ml of water. Use the pastry to line a 1.7-litre bowl. Add the uncooked filling, top with pastry and steam for 5 hours.

Ingredients

• 2 tbsp Sunflower Oil
• 1 Onion
• 750 g Stewing Steak cut into small cubes
• 250 g Kidneys cut into small pieces
• 30 g Plain Flour
• 300 ml Beef Stock
• 2 tbsp Worcestershire Sauce
• 250 g Button Mushrooms
• Salt and Pepper to taste
• Beaten egg for glazing

Shortcrust Pastry

• 250 g Plain Flour
• 125 g Butter
• 3 tbsp Cold Water

Recipe for steak and kidney pie

• Heat oil in a large saucepan, add the onion and cook until soft.
• Add the beef and kidney until browned. Add the flour and cook, stirring for 1 minute. Add the stock and sauce, salt and pepper and bring to a boil. Partially cover and simmer for 2 hours.
• Add the mushrooms and cook for 30 minutes or until the meat is tender.
• Make the pastry. Sift the flour and add the butter and rub in until it resembles breadcrumbs. Add the water and mix until the dough comes together to form a ball.
• Roll out onto a floured surface, about 1 inch thick, and that is larger than the pie dish.
• Spoon the meat mixture into your pie dish and cover with the pastry. Make a hole in the middle so the steam can escape. Crimp the edges with a fork and decorate with any leftover pastry trimmings. Brush the top with the beaten egg.
• Bake in a preheated oven 180°c fan/200°c/Gas 6 for 30 minutes until the pastry is crisp and golden.