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.

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Replacement for kidney

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

Why use CHUCK 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 chuck steak. Well, there’s a reason for that! Chuck beef comes from the shoulder of the cow, and it’s honestly one of the best-kept secrets in the kitchen! It’s packed with rich flavor and has beautiful marbling running through it, which is what makes it so delicious.

The magic of chuck beef is all in how you cook it. It loves low and slow cooking methods like braising or stewing. As it slowly cooks away, all that connective tissue melts down and transforms the meat into something incredibly tender and melt-in-your-mouth good.

The best part? Chuck beef is one of the most budget-friendly cuts you can buy! So if you’re making a hearty stew or a slow-cooked roast that needs a little extra time on the stove, chuck beef is your best friend. The longer it cooks, the more amazing it tastes.

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.

steak and kidney pie dinner at the dinner table

Ingredients

2 tbsp Sunflower Oil
2 Medium Onion (or 5 small ones)
750 g Chuck Steak (cut into small cubes)
250 g Kidneys (cut into small pieces)
30 g Plain Flour (about 3 tbsps)
300 ml Beef Stock (or veg stock)
3 tbsp Worcestershire Sauce
1½ tsp Ground Black Pepper
Beaten egg for glazing (or milk)
Salt to season

Shortcrust Pastry

250 g Plain Flour
150 g Butter (cold and cubed)
3 tbsp Cold Water

Recipe for steak and kidney pie

Heat oil in large saucepan, and add the onion and cook until soft.

Add the beef until browned then add the kidney and black pepper. Stir in. Add the flour and cook stirring for 1 minute. Slowly add the stock stirring at the same time and bring to the boil. Add a pinch of salt and partially cover and simmer on low heat for 2 hours checking and stirring occasionally.

Make the pastry. Add the butter to flour in a bowl and rub in until it resembles breadcrumbs. Add a tsp of black pepper then add the water and mix until the dough comes together to form a ball.

Roll out onto a floured surface, about 1 cm thick and that is larger than the pie dish. Preheat the oven 200°c fan/210°c/Gas 7/ 400℉

Spoon the meat mixture in your pie dish and cover with the pastry. Make a hole with a knife 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 or milk.

Bake in the oven for 22 minutes until the pastry is crisp and golden.

WHAT TO SERVE WITH STEAK AND KIDNEY PIE

Some classic sides to go with your steak and kidney pie

Creamy mashed potatoes – perfect for soaking up all that delicious gravy
Roast potatoes – crispy on the outside, fluffy on the inside, always a winner!
Chunky chips – a pub-style favourite that never disappoints

Vegetables

Mushy peas – a truly traditional British pairing
Steamed or buttered green beans – adds a nice fresh crunch
Roasted carrots and parsnips – sweet and earthy, they complement the rich pie filling beautifully
Buttered cabbage or kale – simple but delicious

Sauces & Extras

Extra gravy – because you can never have too much!
Worcestershire sauce – a classic condiment that enhances all the beefy flavours
Pickled red cabbage – adds a lovely tangy contrast to the rich filling

How To Store Steak and Kidney Pie

Got leftovers? No problem! Steak and kidney pie stores really well, so you can enjoy it all over again the next day.

In the Fridge – Allow the pie to cool down completely before storing it. Once cooled, cover it tightly with cling film or foil, or pop it into an airtight container. It will keep nicely in the fridge for up to 3 days.

In the Freezer – Steak and kidney pie freezes brilliantly! Wrap it tightly in cling film and then a layer of foil to prevent freezer burn. It will keep in the freezer for up to 3 months. You can freeze it either whole or in individual portions, which is great for a quick and easy meal later on!

Reheating Tips

From the fridge – Pop it in the oven at around 180°C (350°F) for 15-20 minutes until piping hot all the way through
From frozen – Allow it to defrost fully in the fridge overnight before reheating in the oven
Avoid the microwave if you can, as the shortcrust pastry can go a little soggy!