Steak and Kidney Pie
A classic British pie filled with tender steak and kidney, served with rich gravy.
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- •200 g Lamb's kidney(optional)cut into small pieces
- •900 g Lean stewing steakgood quality
- •1 Oniondiced
- •1 teaspoon Vegetable oil
- •1 pint Chicken stockor any stock
- •2 Stock cubescrumbly
- •1 bunch Fresh thyme leavesor 1 teaspoon dried thyme
- •340 g Plain flourfor pastry
- •85 g Butterfor pastry
- •85 g Lardor shortening, for pastry
- •1 teaspoon Saltfor pastry
- •150 ml Cold waterfor pastry
- •30 g Cornflourfor thickening
- •1 Eggbeaten, for brushing pastry
- 1
Dice the onion and set aside.
2 min
- 2
Cut the lamb's kidney into small pieces, removing the white fatty tissue.
5 min
- 3
Fry the onions in a teaspoon of vegetable oil for a couple of minutes.
2 min
- 4
Add the stewing steak to the pan and cook until browned.
10 min
- 5
Add a pint of chicken stock and two stock cubes. Simmer for 1 hour.
1h 0m
- 6
Add the fresh thyme leaves and simmer.
5 min
- 7
Add the chopped kidneys and simmer for a few more minutes.
5 min
- 8
Mix cornflour with cold water and add to the filling to thicken.
5 min
- 9
Prepare the pastry by mixing flour, butter, lard, salt, and cold water.
8 min
- 10
Roll out the pastry and line a greased pie tin.
10 min
- 11
Add the filling to the pastry-lined tin and cover with pastry top.
5 min
- 12
Brush with beaten egg and make vent holes with a fork.
3 min
- 13
Bake in a preheated oven at 190°C (375°F) for 25 minutes.
25 min
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