Description
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.
Ingredients
Scale
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- For the Filling:
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- 500g beef steak (cut into bite-sized cubes)
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- 200g lamb or beef kidney (trimmed and cut into small pieces)
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- 1 large onion (chopped)
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- 2 cloves garlic (minced)
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- 2 tablespoons plain flour
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- 500ml beef stock
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- 1 tablespoon Worcestershire sauce
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- 1 tablespoon tomato paste
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- 1 bay leaf
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- A few sprigs of fresh thyme (or 1 teaspoon dried thyme)
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- Salt and pepper to taste
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- 2 tablespoons olive oil
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- For the Pastry:
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- 250g plain flour
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- 125g cold unsalted butter (cubed)
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- A pinch of salt
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- 1 egg yolk
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- 2–3 tablespoons cold water
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- For the Egg Wash:
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- 1 egg (beaten)
Instructions
Step 1: Prepare the Filling
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- 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.
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- 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.
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- Sauté the onions and garlic: Add the chopped onion and garlic to the pot, cooking until softened (about 5 minutes).
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- Add the flour: Sprinkle the flour over the onions and garlic, stirring to coat. Cook for 1-2 minutes.
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- 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.
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- 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
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- 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.
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- 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
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- Preheat the oven: Preheat the oven to 200°C (400°F).
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- Fill the pie dish: Transfer the steak and kidney filling into a deep pie dish.
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- 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.
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- Egg wash: Brush the top of the pastry with the beaten egg to create a golden crust.
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- 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
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- 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.
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- Cool and serve: Let the pie cool for a few minutes before slicing and serving.