Try this classic steak and kidney pie recipe. It is a nostalgic dish made with braising or stewing beef, fresh kidneys, onion, mushrooms, ale and stock then topped with flaky puff pastry. These inexpensive cuts of beef become meltingly tender after some long slow cooking.
Preparation time will be about 20 minutes. allow a further 1 hour 40 minutes for the cooking. Ingredient quantities below will serve six lucky people.
Ingredients For Steak And Kidney Pie
450g/1lb braising or stewing steak, cut into 2.5cm/1inch cubes from Morley Butchers
225g/8oz ox or lamb’s kidney, cored and cut into small chunks
15ml/1tbsp rapeseed or sunflower oil
1 onion, peeled and sliced
100g chestnut mushrooms, quartered
25g/1oz plain flour
450ml/16 fl oz. good, hot beef stock
200ml/7 fl oz.stout or brown ale
Salt and freshly milled black pepper
500g/1lb 2oz prepared puff pastry
1 egg, beaten
Cooking Method For Steak And Kidney Pie
Heat the oil in a large casserole dish. Season and dust the cubes in flour and cook the beef for 3-4 minutes until brown.
Add the onion and mushroom and cook for 4-5 minutes until coloured. Next add the kidneys and cook for 1-2 minutes. Sprinkle over the remaining flour.
Now add the stock, bouquet garni, stout and seasoning. Bring to the boil, and quickly reduce the heatto a gentle simmer, cover and cook for about 2 hours until the meat is tender. Remove the bouquet garni and spoon the mixture into a 1.2L/2pint ovenproof pie dish.
Preheat the oven to Gas mark 6, 200°C/400°F. Roll out the pastry and cut out a circle, large enough to cover the dish. Dampen the edges of each dish with a little water and place the pastry lid on top of the meat filling. Trim off any excess pastry and lightly press the edges to seal. Brush with beaten egg and bake for 35-40 minutes until the pastry is golden.
Serve with mashed potatoes, carrots and peas.
This steak and kidney pie recipe comes from Simply Beef & Lamb pay them a visit for more recipes