Alive and Cooking

Steak and Kidney Pie

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1kg stewing steak diced
300g kidneys chopped
2 carrots finely chopped
2 sticks of celery diced
1 brown onion diced
2 cloves of garlic crushed
2 bay leaves
1 tbsp Vegeta beef stock
½ glass of red wine
1 litre of water
2 sheets of puff pastry
Worcestershire sauce
1 egg (egg wash)


1. Seal the kidneys first with a couple of splashes of Worcestershire sauce. Then remove from the pan.

2. Seal the diced steak, then return the kidney to the same pan.

3. Add the carrot, celery, onion, bay leaf and garlic.

4. Pour the red wine into the pan. Sprinkle in the stock powder, pour in the water, bring to a boil and simmer for 2 hours.

5. Once the steak and kidney mixture has cooled fill the pie dish, top it off with double layer of puff pastry stuck together with egg wash. Glaze the top and cut a cross in the centre (this is tradition but also allows steam to escape whilst baking). Bake at 180 degrees for 20 minutes.

Steak and Kidney Pie