Steak and Kidney Pie with Black Sheep Ale

Yesterday I felt the need (as you do) to make steak and kidney pie with ale. Now, you either like kidneys or you don't - simple. If you don't like them don't put them in and you'll still have a delicious steak pie.

My addition of Black Sheep Ale in this I think really made it something special. The gravy (even though there was only a relatively small amount) tasted good - really good.

Steak and Kidney Pie with Black Sheep Ale

Once again - not the best of pictures but I can't be letting my dinner get cold just to take a picture - blog or no blog sorry! Trying to take a picture of something that's steaming hot is near on impossible.

Lambs kidneys don't take very long to cook at all so having read a recipe by Gordon Ramsay and found he adds them in at the end I did the same - what a marvelous idea!

You can use Ox kidney but as I understand it they take longer to cook so you will need to add them into the casserole along with the meat as you would normally.

Anyway, on with the recipe....

Steak and Kidney Pie with Black Sheep Ale before the pastry

Steak and Kidney Pie with Black Sheep Ale ready for oven

Serve with some nice creamy mash and peas or whatever else you fancy.

Yield: 2-3

Steak and Kidney Pie with Black Sheep Ale

Now, you either like kidneys or you don't but if you don't like them don't put them in and you'll still have a delicious steak pie.

You will need a pie dish; mine is 0.7 litre and a suitably sized lidded casserole dish that can go on the stove top and into the oven.


30g plain flour
sea salt and freshly ground black pepper 
400g braising steak - diced into 2cm pieces 
a big knob of unsalted butter 
Olive oil - for cooking
1 large onion - chopped
1 good tablespoon tomato puree (paste in the US)
a good dollop of English mustard (Colman's of course)
200ml Black Sheep Ale 
150ml beef stock - made from half of a Knorr stock cube (don't use OXO it won't taste the same. 
1 nice looking bay leaf
a sprig of fresh thyme - leaves only
a good splash of Worcestershire sauce 
3 chestnut mushrooms - quartered
4 lambs kidneys - remove all the nasty white bits (best to use scissors) then chopped into pieces
500g ready made puff pastry
1 egg yolk - lightly beaten to glaze


In a shallow bowl or plate mix the flour with a good pinch of salt and pepper.  Roll the steak pieces in the seasoned flour to coat evenly, transferring the pieces to another plate as you go.
Now you can wash up the floury mess before continuing - you didn't make a mess?  I did!

Melt a big knob of butter and a small glug of oil in a large, heavy-based casserole dish with a drizzle of olive oil.

Fry the steak pieces over a medium-to-high heat until browned all over.

You can do this in two batches if you have to, transferring them to a plate as you go.
Add a little more oil and butter (if you have to) until all the meat is nicely browned.

Now add a little more oil to the casserole and and fry the onion until softened and a nice light golden colour.

Add the tomato puree and stir for a couple more minutes then stir in the mustard. 
Now pour in the ale and stir for just a minute or so before adding in the stock.  Scrape the bottom of the pan with a wooden spoon to deglaze. 

Put the browned meat back into the pan and add the bay leaf, thyme and Worcestershire sauce. Cover the pan with a lid and pop it into your preheated oven for about 2 and a half to 3 hours
by which time the beef will be lovely and tender.

 **If you are using OX kidney then you might want to add them in now as they take longer to cook than lambs kidneys.

Check it every now and then and giving it all a good stir.
Just as it seems nicely done, stir in the mushrooms and kidney and return to the oven for 15 minutes.

Now you can transfer the mixture to a 0.7 litre pie dish.  If you do have gravy left then keep it and heat it up to pour over when you're ready to serve.

Turn the heat up on the oven to 200C/400F or Gas 6. 

Brush the lip of the pie dish with a little of the beaten egg.

Roll the pastry to about 0.5mm thickness and about 4cm larger all round than the dish.
Place it over the top of the pie dish and scrunching and tucking it around the edge of the dish - nothing fancy needed (I can't do fancy) and it'll taste the same however you make it look around the edge!  

Just make sure you press down the edge to seal.

Using the pastry trimmings, you can make leaves if you want to.

Make a small hole in the center of the pie to let the steam escape as it cooks. Insert a few sprigs of thyme in the hole and pop on your pastry leaves.

Brush the pastry with the beaten egg then bake for 30-40 minutes until golden brown and crispy.
Serve with some nice mash and peas or whatever else you fancy. 
Created using The Recipes Generator


  1. This pie is something special from the decoration to the ale infused gravy.

  2. Everytime I buy a lamb, I keep the kidneys with the result that I now have a whole bag full. This looks so homey and comforting, I have to try before winter departs!!

  3. I bought a kilo of boeuf à braiser yesterday from our ville Boucherie and thought beef/kidney/mushroom pie this weekend, Going to see if I can find a bottle of real English ale at one of our supermache's and try you recipe, will let you know how it goes. Many thanks for sharing

  4. Jan, made this today for Dinner and it was fantastic, the gravy was so rich and thick, got a bottle of Black sheep Beer, from the English Shop! but well worth the expense.. I am going to put it on my blog, with a link to yours. Thank you for sharing

  5. 'My Pleasure is cooking' - thank you so much for letting me know it turned out okay - I'm so pleased you could get the ale too! xx

  6. Your filling was delicious. But the ready made pastry was revolting so, the second time I made it I made my own rough puff pastry :) xxx

    1. Hi Unknown - Glad you likeed it! Yes you can't beat homemade pastry :)


I love to hear from everyone so thanks for taking the time to comment.