Steak and Kidney Pie

Name: Steak and Kidney Pie
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 600g beef chuck, cubed; 200g lamb or ox kidneys, trimmed and cubed; 1 large onion, diced; 2 carrots, diced; 2 tbsp plain flour; 300ml beef stock; 200ml dark ale; 1 tbsp Worcestershire sauce; 1 tsp thyme; 1 sheet puff pastry; 1 egg, beaten; salt and pepper to taste

A deeply flavoured British pub classic with tender beef and kidney in a rich gravy under puff pastry.

Total time

145 min

Prep

25 min

Cook

120 min

Difficulty

hard

Cuisine

British

Ingredients

600gbeef chuck, cubed

200glamb or ox kidneys, trimmed and cubed

1large onion, diced

2carrots, diced

2 tbspplain flour

300mlbeef stock

200mldark ale

1 tbspWorcestershire sauce

1 tspthyme

1 sheetpuff pastry

1egg, beaten

salt and pepperto taste

Instructions

Brown beef and kidneys in batches. Remove.

Sauté onion and carrot 5 minutes. Return meat, add flour.

Add stock, ale, Worcestershire and thyme. Simmer 1.5 hours until tender. Cool.

Pour filling into a pie dish. Top with puff pastry.

Brush with egg. Bake at 200°C for 25 minutes.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

440

Protein

42.7g

Fat

24.4g

Carbs

12.1g

Fiber

1.6g

Sodium

468mg

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