Steak and Kidney PieDecember 4, 2016
The archetypal British Pie, steak and kidney is simply the best!
- ounded tbsp plain flour, seasoned with a little salt and white pepper
- 800g braising steak, cut into small chunks
- 200g beef kidney, cut into small pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped finely
- 4 anchovy fillets, these are optional but improve the flavour of the pie
- 350ml beef stock or water
- 1/2 tsp dried thyme
- 10 chestnut mushrooms, halved
- 500 g puff pastry (can be bought)
Coat the steak and kidney in the seasoned flour and leave to one side whilst you fry the onion.
Heat the oil in a large lidded saucepan and fry the onion gently until just soft.
Stir in the meats and anchovies, fry until all the pink patches have gone from the meat.
Add the stock and thyme and bring to the boil.
Then turn the heat down, cover with a lid and simmer for an hour and 30 minutes. Stir regularly so the gravy doesn't stick to the base of the pan.
Add the mushrooms after an hour of cooking. If you don't like them then simply omit them.After the end of cooking time check the meat is tender and allow the mixture to cool. If the meat needs a little longer then simmer for 15-20 more minutes.
When the meat is cold spoon into a large, deep ovenproof pie dish.
Preheat the oven to 190C/ gas mark 5.
Roll out the pastry to fit the top of the pie and simply lie it on top of the meat.
Bake for 25-30 minutes or until the pastry is well risen and golden in colour.
Image by Goddards Pies Ltd (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons