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Steak and Kidney Pie with Ale

Find out how to make the Best Steak and Kidney Pie, recipe by Gordon Ramsay.

All I've done is add Black Sheep Ale for even more flavour.

Steak and Kidney Pie with Ale

Steak and Kidney Pie

Now, you either like kidneys or you don't; simple. So 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 even tastier.

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 folks! Trying to take a picture of something that's steaming hot is near on impossible.

Top Tips!

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

Please note, Ox kidneys have a much stronger taste than lambs kidneys, personally I don't like them.

Steak and Kidney Pie with Ale

So, 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 Filling

Once the filling is cooked, 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.

Cover with pastry, make a small hole in the top to allow steam to escape, so it cooks properly. Then into the oven.

Steak and Kidney Pie with Black Sheep Ale ready for oven

Once cooked serve with creamy mash and peas.

Steak and Kidney Pie with Ale
Yield: 4
Author: Jan Bennett
Steak and Kidney Pie with Ale

Steak and Kidney Pie with 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 1.5-litre pie dish and a lidded casserole dish that can go on the stovetop.
Prep time: 10 MinCook time: 3 H & 40 MTotal time: 3 H & 50 M


  • 30g plain flour
  • sea salt and freshly ground black pepper
  • 600g 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
  • *350ml beef stock - made with a Knorr beef stock cube
  • 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
  • 320g ready-made and rolled puff pastry
  • 1 egg yolk - lightly beaten to glaze


Cook the pie filling
  1. In a shallow bowl or plate mix the flour with a good pinch of salt and pepper.
  2. Roll the steak pieces in the seasoned flour to coat evenly, transferring the pieces to another plate as you go.
  3. Melt half the butter in a large, heavy-based casserole with a drizzle of olive oil (which will help prevent the butter from burning too quickly).
  4.  Fry half the steak pieces over medium-to-high heat until browned all over.
  5. Remove onto a plate and continue with the remaining meat, adding more oil and butter as necessary, until you've browned all the steak.
  6. Now, with the browned steak set aside, add a little more oil to the casserole and fry the onion until softened and a nice light golden colour.
  7. Add the tomato puree and stir for a couple more minutes then stir in the mustard.
  8. Now pour in the ale and stir for just a minute or so and scrape the bottom of the pan with a wooden spoon to deglaze then add about 250ml of the stock; keep the rest aside in case you need it later.
  9. Put the browned meat back into the pan and add the bay leaf, thyme and Worcestershire sauce.
  10. Cover the pan with a lid and simmer on the stovetop for about 2 and a half to 3 hours by which time the beef will be lovely and tender. Be sure to check now and add the rest of the stock if you think it needs it. 
  11. *If you're using OX kidney rather than lambs, then you might want to add them in 10 minutes or so before the end of cooking as they take longer to cook than lambs kidneys.
  12. Check it every now and then and giving it all a good stir.
  13. Just as it seems nicely done, stir in the mushrooms and kidney and turn off the heat.
  14. Transfer the mixture to a pie dish. If you do have gravy left then keep it and heat it up to pour over when you're ready to serve.
Preheat your oven to 200C/400F or Gas 6.
  1. Brush the lip of the pie dish with a little of the beaten egg.
  2. Roll the pastry to about 0.5mm thickness and about 4cm larger all round than the dish.
  3. 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!
  4. Just make sure you press down the edge to seal. Using the pastry trimmings, you can make leaves if you want to.
  5. Make a small hole in the centre 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.
  6. Brush the pastry with the beaten egg then bake for 30-40 minutes until golden brown and crispy.
  7. Serve with some nice mash and peas or whatever else you fancy.
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  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 :)

  7. Instead of the long slow cook, I use my pressure cooker. Much more economical.

    1. That's how I cook this know, in a pressure cooker. As you say far more economical!


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