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Steak and Kidney Pie

This hearty steak and kidney pie is a meal in itself! Perfectly seasoned beef and potatoes simmer in a rich gravy beneath a flaky crust for a comforting, hearty old-fashioned pie. I like to use milder flavored lamb kidneys instead of beef.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3969.2 kcal

Equipment

  • 1 Knife
  • 1 Cutting Board
  • 1 Large Pot (minimum 4-quart)
  • 1 Whisk
  • 1 3-Quart Casserole Dish

Ingredients
  

Main

  • 1 pound fresh beef or lamb kidneys
  • 2 tablespoons butter or lard
  • 2 pounds round steak cubed
  • 2 onions chopped
  • 2 teaspoons salt or to taste
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 2 cups water divided
  • 4 cups diced potatoes
  • 6 tablespoons all-purpose flour
  • 1 package pastry for a single crust 9-inch pie

Instructions
 

  • Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
  • Heat butter or lard in a large pot over medium heat. Add diced kidney and steak; cook and stir until beef is browned. Stir in onions and season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Stir in 1 ½ cups water; simmer until beef is almost tender, about 1 hour.
  • Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
  • Whisk remaining 1/2 cup water and flour together until smooth; stir into beef mixture. Continue cooking and stirring until mixture thickens; transfer into a 3-quart casserole dish.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll out pastry slightly larger than top of casserole dish; place pastry over beef mixture, and trim to leave a 1-inch overhang on all sides. Fold under, and flute against inside edge of casserole, then cut several slits in the crust to allow steam to escape.
  • Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

Notes

To mellow the robust flavor of kidneys, consider soaking them in cold, salted water or milk for at least 30 minutes, then pat dry. Achieving a good sear on the steak and kidneys before adding liquids is crucial for depth of flavor; work in batches if necessary to avoid overcrowding the pot. When making the flour slurry, ensure it's completely smooth to prevent lumps in your gravy. For an even richer, glossier pastry crust, brush with an egg wash (egg yolk whisked with a touch of water) before baking. Don't skip the slits for steam to escape, preventing a soggy top. Always taste and adjust seasoning before transferring to the casserole.