Steak and Kidney Pie is a hearty British dish featuring tender beef steak and kidneys encased in a golden, flaky pastry crust. This savory pie is slow-cooked to enhance the flavors, making it a comforting meal choice for any occasion. The dish combines the rich taste of beef with the crispy texture of pastry, offering a delightful contrast with each bite. It’s a traditional favorite that warms and satisfies, providing a delicious piece of British culinary history with every serving.

Ingredients

• 1 whole pie crust, store-bought or homemade
• 1 lb beef steak, cubed
• 1 lb beef kidney, diced
• 1 whole onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp flour
• 1 cup beef broth
• 1 Tbsp Worcestershire sauce
• 1 Tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• 1 Tbsp butter
• 1 Tbsp oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the oil over medium heat.
3. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.
4. Add the cubed beef steak and diced kidneys, cooking until browned on all sides.
5. Stir in the flour and cook for 1 minute, ensuring it coats the meat evenly.
6. Slowly pour in the beef broth, Worcestershire sauce, and tomato paste, stirring to combine.
7. Mix in the thyme and rosemary, then season with salt and pepper.
8. Reduce the heat and let the mixture simmer until thickened, about 10 minutes.
9. Transfer the filling into a pie dish.
10. Roll out the pie crust and place it over the filling, crimping the edges to seal.
11. Cut slits into the crust to allow steam to vent.
12. Bake in the oven for 30-35 minutes or until the crust is golden brown.
13. Allow the pie to cool slightly before serving.

Keywords: Comfort Food, Savory Pie, Slow-Cooked, Hearty, Main Course

Spice Rack: Salt, Pepper, Thyme, Rosemary

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