Cooking Lucid
Steak and Kidney Pie
Tender beef and kidney in rich ale gravy under a golden puff pastry lid. A Victorian classic that still defines British pub cooking.
Prep 30 min
Cook 2h
Total 2h 30m
Serves 6
Ingredients
Step 1 — Make the filling
- 1.5 lbs beef chuck (cubed)
- ½ lb beef kidney (cored, diced)
- 2 tbsp all-purpose flour
- 2 onions (diced)
- 2 carrots (diced)
- 2 cups beef broth
- 1 cup dark ale
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- Salt and pepper
Step 2 — Pastry and bake
- 1 sheet puff pastry
- 1 egg (beaten)
- 2 tbsp butter
Instructions
- 1
Braise the filling
Season and flour beef. Sear in oil until browned. Add kidney, cook 2 minutes. Add onion and carrot, cook 5 minutes. Add broth, ale, Worcestershire, and tomato paste. Simmer covered 1½–2 hours until tender.
- 2
Assemble pie
Transfer filling to a pie dish. Top with puff pastry, trim and crimp edges. Cut vents, brush with egg.
- 3
Bake
Bake at 400°F 25–30 minutes until pastry is puffed and golden. Rest 10 minutes before serving.
Nutrition per serving: 520 cal · 34g protein · 28g carbs · 30g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
