Steak and Kidney Pie

Indulge in a classic British Steak and Kidney Pie, where tender beef and rich kidney meld with savory onions and garlic, all encased in a flaky pastry. Perfect for a cozy family dinner or a comforting weekend treat.

• 500 g beef steak, diced
• 250 g kidney (beef or lamb), diced
• 2 tablespoons flour
• 1 large onion, chopped
• 2 cloves garlic, minced
• 500 ml beef stock
• 1 tablespoon Worcestershire sauce
• 1 pack shortcrust pastry
• 1 egg beaten, for egg wash

Method

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a bowl, coat the diced beef and kidney with flour. Season with salt and pepper.

3. 3

   In a large pan, heat some oil and brown the meat on all sides. Remove and set aside.

4. 4

   In the same pan, sauté the onion and garlic until soft. Add the browned meat back in.

5. 5

   Pour in the beef stock and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 1 hour.

6. 6

   Roll out the shortcrust pastry and line a pie dish. Fill with the meat mixture and cover with another layer of pastry.

7. 7

   Trim and seal the edges, then make a few slits in the top for steam to escape. Brush with beaten egg.

8. 8

   Bake in the preheated oven for 30-40 minutes, until the pastry is golden brown.