Best ever steak pie recipe made with flaky puff pastry. Inspired by Gordon Ramsay's steak and ale pie, I added kidneys and mushrooms to give it my own twist.
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.
I added Black Sheep Ale (other ales are available), which made it even tastier. 😉
Once again, this might not be the best picture, but I’m not about to let my dinner get cold just for a photo - sorry, folks!
Trying to take a picture of something that's steaming hot is nearly impossible.
Recipe top tips!
Lambs' kidneys and mushrooms don't take very long to cook, so after reading a recipe by Gordon Ramsay, I found he adds them both in at the end, so I did the same.
What a marvellous idea! 😉
Please note that ox kidneys have a much stronger taste than lamb kidneys. Personally, I don't like them.
How to make steak and kidney pie
Ox kidneys can be used, but they have a very strong flavour and require a longer cooking time. You will need to add them to the casserole along with the meat as you would normally.
Anyway, on with the recipe!
The full details can be found in the printable recipe card below.
Once the filling is cooked, you can transfer the mixture to a pie dish.
If you have any leftover gravy, save it and heat it up to pour over the dish when you're ready to serve.
Cover with pastry, and make a small hole in the top to allow steam to escape so that it cooks properly. Then put it into the oven.
Once cooked, serve with creamy mash and peas. 😋
You might also like my Beef Ale and Stilton Pie Recipe.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Steak and Kidney Pie Recipe
Delicious homemade steak, kidney and mushroom pie with the addition of ale.
Ingredients
- 30g plain (all-purpose) flour
- sea salt and freshly ground black pepper
- 600g braising steak - diced into 2cm pieces
- 20g of unsalted butter
- mild olive oil - for cooking
- 1 large onion - peeled and chopped
- 1 good tablespoon tomato puree (paste in the US)
- a good dollop of Colman's English mustard
- 200ml of any amber ale, such as Black Sheep or Newcastle Brown
- 350ml beef stock - made with 1 Knorr beef stock cube
- 1 bay leaf
- a sprig of fresh thyme - leaves only
- a good splash of Worcestershire sauce
- 3 or 4 chestnut (brown) mushrooms - quartered
- 4 lamb's kidneys - remove all the nasty white bits (best to use scissors) and cut them into small bite-sized pieces
- 1 x 320g pack of ready-made and rolled puff pastry
- 1 egg - yolk only and lightly beaten to glaze
Instructions
- Mix the flour with a good pinch of salt and pepper in a shallow bowl or plate. Roll the steak pieces in the seasoned flour to coat them evenly, transferring the pieces to another plate as you go.
- 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). Brown half of the steak pieces over medium-high heat, turning them occasionally, until evenly cooked.
- Remove onto a plate and continue with the remaining meat, adding more oil and butter as necessary, until you've browned all the steak.
- With the browned steak set aside, add a bit more oil to the casserole and sauté the onion until it softens and turns a light golden colour.
- Add the tomato puree, stir for a couple more minutes and then stir in the mustard.
- Pour in the ale and stir for a minute or so, scraping the bottom of the pan with a wooden spoon to deglaze, then add the stock.
- Return the browned meat to the pan, then add the bay leaf, thyme, and Worcestershire sauce. Cover with a lid and let it simmer on the stovetop for about 2½ hours until the beef becomes beautifully tender.
- Stir in the mushrooms and lamb’s kidneys, then turn off the heat.
- Pour the mixture into an 8-inch (20cm) pie dish. If there's any leftover gravy, save it to reheat and drizzle over the pie when serving.
- Brush the lip of the pie dish with a little of the beaten egg. Cut the pastry about 4cm larger than your dish.
- Place it over the top of the pie dish and scrunching and tucking it around the edge of the dish. Nothing fancy - it'll taste the same no matter how you style the edges!
- Make sure to press down the edges to seal properly. If you like, you can use the pastry trimmings to create decorative leaves.
- 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 add your pastry leaves.
- Brush the pastry with the beaten egg, then bake it in a preheated oven on the middle rack for 30-40 minutes, until it turns golden brown and crispy.
- Serve with some nice mashed potatoes and peas.
Notes
If you don't 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 and ale pie.
This pie is something special from the decoration to the ale infused gravy.
ReplyDeleteEverytime 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!!
ReplyDelete'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
ReplyDeleteYour 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
ReplyDeleteHi Unknown - Glad you likeed it! Yes you can't beat homemade pastry :)
DeleteInstead of the long slow cook, I use my pressure cooker. Much more economical.
ReplyDeleteThat's how I cook this know, in a pressure cooker. As you say far more economical!
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