Name: The Ultimate Makeover: Steak & Kidney Pie Recipe
Prep time: 25 min
Cook time: 1 h 55 min
Total time: 2 h 20 min
Cuisine: British
Ingredients: 200g lamb’s kidneys, halved; 1 tbsp rapeseed oil; 2 medium onions, chopped; 2 bay leaves; 4 thyme sprigs; 600g lean stewing steaks, cut into chunks; 100ml red wine; 2 tsp tomato purée; 1 tsp English mustard powder; 2 tbsp plain flour; 1 large carrot, chopped; 4 flat mushrooms, quartered or halved if small; 3 tbsp chopped parsley; 140g plain flour, plus extra for dusting; 1 tsp thyme leaves (optional); 25g very cold (or frozen) butter; 4 tbsp 2% fat Greek yogurt; 2 tbsp extra-virgin olive oil; Pinch of salt; Good grinding of black pepper; 2 tsp cold water

Introduction

Steak and kidney pie is a classic British comfort dish that brings tender meat and rich gravy together under a crisp, homemade pastry lid. This recipe offers a flavorful upgrade with fresh herbs, red wine, and a yogurt-based pastry for a lighter, tangy finish. It’s perfect for a cozy dinner that feels special yet familiar.

A slice of meat pie sits on a white plate, showing two main layers: the bottom layer is a thick, chunky stew with dark brown beef pieces mixed with small orange carrots and green herbs in a rich brown gravy, and the top layer is a golden-brown crust with a slightly uneven texture and small browned spots, gently covering the stew; the plate rests on a white marbled surface, with a fork and knife blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g lamb’s kidneys, halved

1 tbsp rapeseed oil

2 medium onions, chopped

2 bay leaves

4 thyme sprigs

600g lean stewing steaks, cut into chunks

100ml red wine

2 tsp tomato purée

1 tsp English mustard powder

2 tbsp plain flour

1 large carrot, chopped

4 flat mushrooms, quartered or halved if small

3 tbsp chopped parsley

140g plain flour, plus extra for dusting

1 tsp thyme leaves (optional)

25g very cold (or frozen) butter

4 tbsp 2% fat Greek yogurt

2 tbsp extra-virgin olive oil

Instructions

Step 1: Cut out and discard the thin tubes from the kidneys. Rinse the kidneys in cold water until the water runs clear, then chop them into small pieces.

Step 2: Heat the rapeseed oil in a large saucepan or deep sauté pan. Add the onions, bay leaves, and thyme sprigs, and fry over medium heat for 8-10 minutes until the onions are golden, stirring often.

Step 3: Add the steak and kidney pieces to the pan and stir-fry briefly until the meat loses its pink color.

Step 4: Increase the heat, pour in the red wine, stir to deglaze the pan, and boil over high heat for 2-3 minutes until the wine reduces and is absorbed into the meat.

Step 5: Stir in the tomato purée and mustard powder. Sift in the plain flour and stir continuously for a couple of minutes.

Step 6: Pour in 400ml boiling water and keep stirring until the mixture starts to boil and thickens.

Step 7: Add the chopped carrot and mushrooms, reduce the heat, cover with a lid, and simmer gently for about 1 hour, stirring occasionally.

Step 8: Remove the lid and simmer for another 25-30 minutes until the meat is tender and the gravy has thickened slightly.

Step 9: Remove from heat, discard the bay leaves and thyme sprigs, stir in the chopped parsley, season to taste, and transfer the filling to a pie or ovenproof dish. Let it cool slightly.

Step 10: Preheat the oven to 200°C (180°C fan/gas mark 6).

Step 11: To make the pastry, place 140g plain flour and thyme leaves (if using) into a bowl. Grate in the cold or frozen butter.

Step 12: Make a well in the center and add the Greek yogurt, olive oil, a pinch of salt, and freshly ground black pepper.

Step 13: Mix together with 2 teaspoons of cold water using a round-bladed knife, then gently gather the dough with your hands. Knead briefly until smooth.

Step 14: Roll out the pastry on a floured surface slightly larger than the pie dish top.

Step 15: Lay the pastry over the meat, trim the edges to overhang slightly, and make two small slits in the center to vent.

Step 16: Flute the edges, roll out the trimmings, cut six diamond-shaped leaves, dampen one side, and place them decoratively on the lid.

Step 17: Place the pie dish on a baking sheet and bake for about 25 minutes or until the pastry is golden and crisp.

Tips & Variations

For a richer gravy, replace some of the water with beef stock or use a splash of Worcestershire sauce.

If you prefer a traditional pastry, substitute the yogurt pastry with a shortcrust dough.

To make the kidneys milder, soak them in milk for 30 minutes before cooking.

Add a splash of Worcestershire sauce or a pinch of nutmeg for extra depth.

FAQs

Can I use other types of kidneys?

Yes, beef or pork kidneys can be used instead of lamb, though cooking times and flavors may vary slightly. Preparing them the same way by cleaning and soaking helps reduce any strong odors.

How do I know when the pie filling is cooked properly?

The meat should be very tender and the gravy thickened but not dry. Simmering gently for the specified time helps achieve the perfect texture and flavors.