Jamie Oliver Steak And Kidney Pie Recipe

Jamie Oliver’s Steak and Kidney Pie is a classic British dish that’s rich, hearty, and packed with flavor. Tender chunks of beef steak and kidney are slow-cooked in a savory gravy until meltingly tender, then encased in a golden, flaky pastry. This comforting pie is perfect for colder days when you crave something warm and filling.

Why This Recipe is a Must-Try

• Rich and flavorful: The slow-cooked steak and kidney create a deliciously rich and hearty filling.
• Classic British dish: It’s a traditional favorite that never goes out of style.
• Flaky pastry crust: The buttery pastry adds texture and balances the rich filling.
• Make ahead: You can prepare the filling ahead of time, making it convenient for busy schedules.
• Perfect for family dinners: This pie is a crowd-pleaser that will satisfy even the heartiest appetites.

What is Jamie Oliver’s Steak and Kidney Pie Recipe?

Jamie Oliver’s Steak and Kidney Pie is a traditional British pie made with slow-cooked beef steak, kidneys, onions, and herbs, all wrapped in a buttery pastry crust. It’s a comforting and satisfying meal that’s perfect for dinner.

Jamie Oliver’s Steak and Kidney Pie Recipe Ingredients

• For the Filling:
• 500g beef steak (cut into bite-sized cubes)
• 200g lamb or beef kidney (trimmed and cut into small pieces)
• 1 large onion (chopped)
• 2 cloves garlic (minced)
• 2 tablespoons plain flour
• 500ml beef stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 bay leaf
• A few sprigs of fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the Pastry:
• 250g plain flour
• 125g cold unsalted butter (cubed)
• A pinch of salt
• 1 egg yolk
• 2-3 tablespoons cold water
• For the Egg Wash:
• 1 egg (beaten)

Other Jamie Oliver Recipes

• Jamie Oliver Smoked Salmon Quiche
• Jamie Oliver Cauliflower Cheese Soup
• Jamie Oliver Chicken Tagine

Step-by-Step Instructions to Prepare Jamie Oliver’s Steak and Kidney Pie Recipe

Step 1: Prepare the Filling

1. Brown the steak and kidney: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the beef steak pieces, season with salt and pepper, and brown them on all sides for about 5 minutes. Remove from the pot and set aside.
2. Cook the kidneys: In the same pot, add the remaining tablespoon of olive oil and the kidney pieces. Cook for 3-4 minutes until browned. Remove and set aside with the steak.
3. Sauté the onions and garlic: Add the chopped onion and garlic to the pot, cooking until softened (about 5 minutes).
4. Add the flour: Sprinkle the flour over the onions and garlic, stirring to coat. Cook for 1-2 minutes.
5. Add the liquids and seasonings: Stir in the beef stock, Worcestershire sauce, and tomato paste. Add the bay leaf and thyme. Bring to a simmer.
6. Return the meat to the pot: Add the browned steak and kidney back into the pot, stirring to combine. Cover and let the mixture simmer gently for about 1-1.5 hours, or until the meat is tender and the sauce has thickened. Remove from heat and let it cool slightly.

Step 2: Prepare the Pastry

1. Make the pastry: In a large bowl, rub the cold butter into the flour and salt using your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together. Form into a ball, wrap in cling film, and refrigerate for 30 minutes.
2. Roll out the pastry: Once the dough has chilled, roll it out on a lightly floured surface to fit the top of your pie dish.

Step 3: Assemble the Pie

1. Preheat the oven: Preheat the oven to 200°C (400°F).
2. Fill the pie dish: Transfer the steak and kidney filling into a deep pie dish.
3. Top with pastry: Lay the rolled pastry over the filling, pressing down along the edges of the dish to seal it. Trim off any excess pastry and crimp the edges with a fork or your fingers.
4. Egg wash: Brush the top of the pastry with the beaten egg to create a golden crust.
5. Cut a steam vent: Use a sharp knife to cut a small cross in the center of the pastry to allow steam to escape during baking.

Step 4: Bake the Pie

1. Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
2. Cool and serve: Let the pie cool for a few minutes before slicing and serving.

What to Serve with Jamie Oliver’s Steak and Kidney Pie

• Mashed Potatoes: Creamy mashed potatoes are a classic side dish for steak and kidney pie.
• Steamed Vegetables: Serve with steamed carrots, peas, or green beans for a balanced meal.
• Roasted Root Vegetables: Roasted parsnips, carrots, and potatoes make a hearty accompaniment.
• Gravy: Serve with a side of extra gravy for added richness.

Expert Tips for Mastering Jamie Oliver’s Steak and Kidney Pie

• Let the filling cool: Let the steak and kidney filling cool slightly before adding the pastry to prevent the pastry from becoming soggy.
• Chill the pastry: Make sure the pastry dough is chilled before rolling it out for a flaky, buttery crust.
• Cook low and slow: The steak and kidney filling needs to be cooked slowly to ensure the meat becomes tender and the flavors develop fully.
• Customize the seasoning: Adjust the Worcestershire sauce and herbs to suit your taste preferences.

Variations of Jamie Oliver’s Steak and Kidney Pie Recipe

• Add mushrooms: For extra flavor and texture, add sautéed mushrooms to the filling.
• Use puff pastry: For a quicker option, use ready-made puff pastry for the pie topping.
• Guinness steak and kidney pie: Add a splash of Guinness to the filling for a rich, malty flavor.
• Chicken and kidney pie: Substitute the beef with chicken for a lighter version of the pie.

How to Store Leftover Jamie Oliver’s Steak and Kidney Pie Recipe

• Refrigeration: Store any leftover pie in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the pie for up to 2 months. Allow it to cool completely before wrapping it tightly in plastic wrap and freezing.
• Reheating: Reheat the pie in the oven at 180°C (350°F) until warmed through.

Nutrition Value (per serving)

• Calories: 550 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 25g
• Fiber: 4g

FAQs

Can I freeze steak and kidney pie?

Yes, steak and kidney pie can be frozen. Let the pie cool completely, then wrap it tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 2 months. Thaw it in the fridge overnight before reheating in the oven.

How do I prevent the pastry from getting soggy?

To prevent the pastry from getting soggy, allow the steak and kidney filling to cool slightly before adding the pastry topping. You can also blind bake the bottom crust if using a double-crust pie.

Can I use puff pastry for steak and kidney pie?

Yes, puff pastry can be used for steak and kidney pie. It’s a great option for a quicker, flakier crust. Simply roll out the puff pastry and place it on top of the filling before baking.

What cut of beef is best for steak and kidney pie?

The best cuts of beef for steak and kidney pie are chuck steak or stewing beef. These cuts become tender when slow-cooked, making them ideal for the pie’s filling.

Let me know if you need more questions or adjustments!

Final Words

Jamie Oliver’s Steak and Kidney Pie is a classic, comforting dish that’s perfect for a hearty family dinner. With its rich, savory filling and golden, flaky pastry, this pie is sure to become a favorite. Whether enjoyed on its own or with a side of mashed potatoes and vegetables, it’s a dish that brings warmth and satisfaction.

More Jamie Oliver Recipes

• Jamie Oliver Cauliflower Cheese
• Jamie Oliver Hungarian Goulash
• Jamie Oliver 5 Ingredients Prawns
• Jamie Oliver Twice Baked Cheese Souffl

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