Main Course
Steak and Kidney Pie: A Proper British Lunch
Original name: Steak and Kidney Pie for Lunch
About this dish
Steak and kidney pie is a cornerstone of British pub and home cooking, born from a thrifty tradition of using nutrient-dense offal alongside slow-cooked beef. This version braises chuck steak and kidney in a rich, ale-laced gravy until spoon-tender, then seals it under a golden suet crust.
It's a leisurely weekend lunch that rewards patience with deep, savoury flavour.
Ingredients
UK and US measurements are both included for every recipe.
Beef chuck steak, cut into 2.5cm cubes
protein800 g
Imperial measurement: 1 lb 12 oz
Ox kidney or lamb kidney, trimmed and cut into 2.5cm cubes
protein300 g
Imperial measurement: 10.5 oz
Plain flour, for dusting
grain3 tbsp
Vegetable oil
fat2 tbsp
Onion, roughly chopped
vegetable1 large
Carrot, roughly chopped
vegetable1 medium
Ale or stout
liquid330 ml
Imperial measurement: 11 fl oz
Beef stock
liquid500 ml
Imperial measurement: 2 cups
Worcestershire sauce
seasoning1 tbsp
Tomato purée
vegetable1 tbsp
Fresh thyme sprigs
herb3 sprigs
Bay leaf
herb1
Salt
seasoning1 tsp
Black pepper
seasoning1/2 tsp
Suet pastry (made with 350g self-raising flour, 175g suet, pinch salt, cold water)
grain1 batch
Beaten egg, for glazing
protein1
Method
Prepare the filling
10 minutesToss the beef and kidney cubes in seasoned flour. Heat oil in a large frying pan over medium-high heat and brown the meat in batches. Set aside.
Soften the vegetables
6 minutesIn the same pan, add onion and carrot. Cook until softened, about 5 minutes. Stir in tomato purée and cook for 1 minute.
Build the gravy
5 minutesPour in the ale, scraping up any browned bits. Add stock, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Return the meat to the pan.
Braise the filling
2 hoursBring to a simmer, cover, and cook gently for 1.5 to 2 hours until the meat is tender. Remove the bay leaf and thyme sprigs. Cool completely.
Make the suet pastry
30 minutesIn a bowl, mix flour, suet, and salt. Add cold water gradually until a soft dough forms. Wrap and rest for 20 minutes.
Assemble the pie
15 minutesPreheat oven to 200°C (400°F). Roll out two-thirds of the pastry and line a 23cm (9-inch) pie dish. Fill with the cooled meat mixture. Roll out the remaining pastry for the lid, brush the rim with egg, and seal. Crimp the edges and cut a steam vent.
Bake
35 minutesBrush the lid with beaten egg. Bake for 30 to 35 minutes until the pastry is golden and the filling is bubbling. Let rest for 10 minutes before serving.
Equipment
- Large frying pan
- 23cm (9-inch) pie dish
- Rolling pin
- Pastry brush
Nutrition facts
Tips
- Use a mix of chuck and kidney for the best texture, chuck becomes tender while kidney adds richness.
- Let the filling cool completely before filling the pastry to prevent a soggy base.
- If suet is hard to find, you can use cold butter grated into the flour, but suet gives a uniquely light crust.
- For a glossier crust, brush with a mix of egg yolk and a splash of milk.
Serving suggestions
- Serve with buttered garden peas and mashed potatoes.
- Pair with a glass of brown ale or a robust red wine., Offer extra gravy on the side.
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Recipe by
Oliver Whitmore
Specialises in British cuisineOliver makes Sunday roast with Yorkshire puddings the size of your face. He says 'gravy is a beverage'.
Describe yourself in three words: Roasty, gravy boat, Yorkshire pride.