Traditional Steak And Kidney Pie Recipe

We may receive a commission on purchases made from links.

While the U.S. and the U.K. may be similar in many ways, sharing the same language and a similar melting pot culture, we do have some significant differences. Perhaps the most significant way we differ is in what we consider to be acceptable cuisine. Case in point: kidneys. While many Americans recoil at the thought, Brits have long considered this organ a delicacy, as proven by developer Jennine Bryant's steak and kidney pie recipe.

Bryant (who happens to be a Brit herself) tells us, "Steak and kidney pie is a deeply traditional English meal — you'll find it on the shelves in any reasonably sized supermarket or in any pub restaurant. You can even get them in fish and chip shops!"

While she usually blogs about vegetarian recipes at The Marshside Pantry, she didn't want to pass up a chance to share this traditional recipe with us kidney-deprived Yanks. "I think it's good to try new things and different flavors, Bryant says, adding, "If you are a little adventurous, you never know what you might discover."

When preparing this dish, Bryant used something she called "braising steak," but in American English, it turns out this just means chuck steak. In fact, flank steak, skirt, hanger, or any other cheap cut of steak would also work here. With a sufficient amount of braising, all of these cuts will become fairly tender, and a more delicate prime cut might be overwhelmed by the strongly flavored kidneys. Speaking of kidneys, you'll specifically need lamb kidneys, which you may have the best luck sourcing from a local butcher.

As for the rest of the ingredients, they're pretty universal. You'll need a box of premade puff pastry sheets, olive oil, butter, an onion, flour, beef stock (Bryant made hers from bouillon cubes), Dijon mustard, a bay leaf, salt, pepper, Worcestershire sauce, and an egg.

Heat up a large frying pan or skillet and add the oil, the butter, and the sliced onion. Fry the onion, stirring, until it's soft and translucent. At this point, add the diced chuck steak and cook until it's slightly browned. Sprinkle the flour over the beef and onions and stir it in. Cook for a few more minutes, then add the kidneys and cook them for a minute or two.

Pour the beef stock into the meat mixture and add the mustard, the bay leaf, the salt and pepper, and the Worcestershire sauce. Let the stew simmer, uncovered, for an hour and a half, giving it a stir every so often. If it starts looking a little dry, add a bit more beef stock. Once the 90 minutes is up, remove the stew from the heat and let it cool completely.

While the stew is cooling, preheat the oven to 425 F. Once the stew is sufficiently cool, spoon it into a deep pie pan and top it with a sheet of puff pastry. Trim off any pastry hanging over the sides, then crimp the edges with a fork. If you have any excess pastry, Bryant says you can always use it to mold little decorations for the top of the pie.

Take a sharp knife and cut a small cross right in the center of the pie, as this will help let the steam out and prevent any messy spillovers. As a final touch before the pie goes in the oven, beat the egg and then brush the beaten egg over the crust. Bake the pie for half an hour until it's puffy and golden, then take it out of the oven to cool.

There's no need for a sauce with your steak and kidney pie since it will make its own gravy, but you may want some potatoes to help soak up any excess. Bryant suggests mashed or boiled potatoes, but fries are a traditional pub meal side. A side of steamed vegetables, or a fresh green salad if you prefer, can also help to counter some of the meat pie's richness. Serve the pie with a pint of beer or a cup of strong, milky tea for what Bryant calls "a classic British meal." As she points out to anyone still skeptical, "It might seem strange if you've not eaten kidneys before, but it must taste good to have become a classic!"

• Traditional Mashed Potato Recipe
• Simple Garlic Mashed Potatoes Recipe
• Traditional Mushy Peas Recipe
• Air Fryer Roasted Vegetables Recipe

While Bryant opts for lamb kidneys in her steak and kidney pie recipe, you aren't limited to such a variety. Another common type of offal is beef or ox kidney, which would also stay on theme with the otherwise beefy nature of this steak pie. Keep in mind that beef kidneys may take some extra braising time due to their naturally large and tough nature. Calf or veal kidneys or are other viable options.

Regardless of what type of kidney you use in this recipe, you may want to consider soaking them before cooking. Many chefs and home cooks alike find that soaking or brining offal meats helps to remove any particularly bitter or super strong flavors, and even just a simple soak in milk, buttermilk, or salted water can help remove unwanted bitterness. If you do opt to brine your kidneys before cooking, allow them to soak for an hour or two before draining and proceeding with the recipe.

• Rich And Savory Cottage Pie Recipe
• Root Veggie And Chard Pot Pie Recipe
• Gordon Ramsay's Shepherd's Pie Recipe
• Homemade Beef Pot Pie Recipe