Description
A hearty and traditional British steak and kidney pie featuring tender lamb kidneys and lean stewing steak simmered with aromatic herbs, vegetables, and red wine, all encased in a crisp homemade yogurt and olive oil pastry. This comforting classic is perfect for a satisfying meal with a rich, thick gravy and a golden, flaky crust.
Ingredients
Scale
Filling
- 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
Pastry
- 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
Instructions
- Prepare the kidneys: Cut out and discard the thin tubes from the kidneys, then rinse them under cold running water until the water runs clear. Chop the kidneys into small pieces.
- Cook onions and herbs: Heat the rapeseed oil in a large saucepan or deep sauté pan over medium heat. Add the chopped onions, bay leaves, and thyme sprigs. Fry gently for 8-10 minutes, stirring often, until the onions are golden and softened.
- Add meat and deglaze: Add the stewing steak and chopped kidney to the pan, stirring briefly until the meat loses its pink color. Increase the heat, pour in the red wine, and stir to deglaze the pan. Allow the wine to boil for 2-3 minutes to reduce and absorb into the meat.
- Add seasoning and thicken: Stir in the tomato purée and English mustard powder. Sift in the plain flour and cook while stirring for a couple of minutes. Pour in 400ml boiling water, continuing to stir until the mixture starts boiling and thickens.
- Simmer with vegetables: Add the chopped carrot and mushrooms, then reduce the heat to low. Cover with a lid and simmer gently for about 1 hour, stirring occasionally to prevent sticking.
- Finish the filling: Remove the lid and continue to simmer for another 25-30 minutes until the meat is very tender and the gravy thickens slightly. Remove from heat, discard the bay leaves and thyme sprigs, then stir in the chopped parsley. Season to taste.
- Prepare ovenproof dish: Transfer the meat filling into a pie or ovenproof dish approximately 22-23cm in diameter and 6cm deep (about 1.7 litres capacity). Let the filling cool slightly.
- Make the pastry: In a bowl, mix the flour and thyme leaves if using. Grate in the very cold or frozen butter. Make a well in the center and add the Greek yogurt, olive oil, pinch of salt, and a good grind of black pepper. Using a round-bladed knife, mix all ingredients together with 2 teaspoons of cold water. Gently bring the dough together by hand and knead briefly until smooth.
- Assemble the pie: Roll out the pastry on a floured surface so it is slightly larger than the pie dish’s top. Lay the pastry over the meat filling, trimming the edges with scissors so it slightly overhangs. Make two small slits in the center of the pastry lid to allow steam to escape.
- Decorate and bake: Flute the edges of the pastry. Roll out the trimmings and cut out six diamond-shaped leaves. Dampen one side of each leaf and place them on the pastry lid for decoration. Place the pie dish on a baking sheet and bake in a preheated oven at 200°C (180°C fan, gas mark 6) for about 25 minutes or until the pastry is golden and crisp.
Notes
- Removing the thin tubes from the kidneys is essential to avoid any unpleasant taste or texture.
- Red wine helps tenderize the meat and adds depth of flavor—choose a dry variety you enjoy drinking.
- The yogurt and olive oil pastry is a lighter alternative to traditional shortcrust pastry but still produces a crisp, flaky crust.
- Make sure to cool the filling before adding the pastry to prevent sogginess.
- Use a well-floured surface to prevent the pastry from sticking during rolling.
- Double-check that you cut slits for steam release to avoid a soggy top or bursting crust.
- Prep Time: 25 minutes
- Cook Time: 1 hour 55 minutes
- Category: Pie
- Method: Stovetop and Baking
- Cuisine: British
Keywords: steak kidney pie, British pie recipe, hearty meat pie, homemade pie crust, traditional steak and kidney pie, comforting British dish
