Steak and kidney pie

A hearty family classic makes a great meal on cold nights.
Steak and kidney pie
2H 30M
2H 55M

This hearty family classic, the humble steak and kidney pie is packed full of flavour and protein. Enjoy a serving straight out of the oven with a dollop of mashed potato for a delicious winter dinner.

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Rough puff pastry


Steak and kidney pie

1.In a bowl, combine kidneys and sauce. Heat half oil in a heavy-based saucepan on medium. Saute kidneys, until lightly browned. Set aside.
2.Heat remaining oil in same pan. Dust beef in flour, shaking off excess. Cook in two batches, 5-6 minutes, until well browned. Transfer to a plate.
3.In the same pan, saute onion and garlic for 3 minutes, until tender. Return kidneys and beef to pan with stock, water, wine and bouquet garni. Bring to boil. Reduce heat to low. Cook, covered, for 1 hour. Uncover and simmer for 30-40 minutes, until sauce thickens.
4.Make Pastry using method below.
5.Preheat oven to very hot, 220°C. Spoon meat and gravy into a 6-cup oven proof dish.
6.Roll out pastry to 5mm thick. Cut to cover top of dish. Brush with egg. Cut 3-4 slits in top of pie. Place on oven tray. Bake 10 minutes. Reduce oven to moderate, 180°C. Bake for further 15-20 minutes, until crisp and golden. Serve with vegies of choice.


7.Sift flour into a bowl. Add butter. rub in until almost combined. Add water, mix to a streaky dough. Roll out on floured board to 20 x 50cm. Fold into thirds. Give a quarter-turn and roll again. Repeat twice. Cut in halves. Wrap in plastic wrap, and chill half for 30 minutes (freeze remainder for later use).

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