Name: Steak and Kidney Pie (Meat and Offal Pie)
Prep time: 40 min
Cook time: 150 min
Ingredients: 500 g stewing beef (such as chuck or braising steak, diced); 250 g lamb or ox kidney (trimmed and diced); 2 tbsp plain flour; 2 tbsp beef dripping or butter; 2 medium onions (finely chopped); 2 cloves garlic (minced); 250 ml beef stock; 150 ml stout or ale; 2 tsp Worcestershire sauce; 2 bay leaves; 1 tsp fresh thyme leaves (or ½ tsp dried); Salt and freshly ground black pepper; 250 g plain flour; 125 g cold butter or lard (diced); Pinch of salt; 3 –4 tbsp cold water; 1 beaten egg (for glazing)

September 22, 2025
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Steak and Kidney Pie (Meat and Offal Pie)

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Steak and kidney pie stands as one of Britain’s beloved comfort foods, representing centuries of culinary tradition wrapped in golden pastry. This hearty dish has graced British tables from humble working-class homes to grand Victorian dining rooms.

The pie combines tender beef with rich kidney in a savoury gravy, all encased in buttery pastry that transforms simple ingredients into something truly satisfying. While some might hesitate at the mention of offal, this traditional recipe demonstrates how skilled preparation creates extraordinary flavours.

The dish tells a story of resourcefulness and creativity, showing how British cooks transformed everyday ingredients into something special that could feed families and warm hearts during cold winter evenings across the centuries.

What Is Steak and Kidney Pie?

Steak and kidney pie consists of diced beef steak paired with lamb or pig kidneys, slow cooked in a rich, dark gravy and enclosed within pastry. The filling develops deep, complex flavours through gentle braising, while the pastry provides a satisfying contrast.

Traditional versions feature a pastry base and top, though many modern interpretations use only a pastry lid over the filling. The kidneys contribute a distinctive earthy richness that beef alone cannot achieve, creating layers of flavour that unfold with each bite.

When prepared properly, the offal loses any harsh notes, instead adding depth and character that elevates the entire dish. The gravy binds everything together, infused with herbs like thyme and bay leaves, plus a splash of ale or wine for additional complexity.

Ingredients and Taste

Quality beef forms the foundation, typically chuck or braising steak cut into generous chunks that become meltingly tender through slow cooking. Lamb kidneys work beautifully, though beef kidneys can substitute if preferred. The kidneys require careful preparation.

The gravy begins with onions cooked until golden, creating a sweet base that balances the richness of the meat. Plain flour thickens the mixture while beef stock provides body and depth. Many cooks add a generous splash of brown ale or stout.

Brown ale complements the robust flavours while adding subtle bitterness that prevents the dish from becoming overly heavy. Worcestershire sauce contributes umami depth, while fresh thyme and bay leaves provide aromatic complexity throughout the filling.

The pastry should be robust enough to contain the filling without becoming soggy, yet tender enough to cut cleanly. Traditional shortcrust pastry works wonderfully, made with butter and lard for optimal flavour and texture in every bite.

A Taste of History

Steak and kidney pie emerged during the Victorian era when making the best use of every part of an animal was both economic necessity and culinary pride. Offal was never considered inferior; rather, skilled cooks understood how to prepare these ingredients properly.

The combination of steak and kidney became popular because it stretched expensive beef while adding flavour rather than simply bulk. The dish gained prominence in public houses and working men’s clubs, where substantial meals were needed to sustain labourers.

Mrs Beeton’s famous cookbook from 1861 helped establish the recipe in middle-class homes, demonstrating that this combination belonged on respectable dining tables alongside other British classics that defined the era.

During both world wars, rationing made ingredients like beef scarce and expensive, yet steak and kidney pie remained popular because it made small amounts of meat feed larger families while maintaining satisfying flavours and nutritional value.

How to Make Steak and Kidney Pie (Meat and Offal Pie)

Steak and Kidney Pie is a British classic, rich with tender beef, earthy kidneys, and a slow cooked gravy enclosed in buttery pastry. The process involves gentle simmering, flavour layering, and baking to golden perfection. See the recipe card at the bottom for printable directions

Ingredients

For the filling

500g stewing beef (such as chuck or braising steak), diced
250g lamb or ox kidney, trimmed and diced
2 tbsp plain flour
2 tbsp beef dripping or butter
2 medium onions, finely chopped
2 cloves garlic, minced
250ml beef stock
150ml stout or ale
2 tsp Worcestershire sauce
2 bay leaves
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and freshly ground black pepper

For the pastry

250g plain flour
125g cold butter or lard, diced
Pinch of salt
3–4 tbsp cold water

For finishing

1 beaten egg (for glazing)

Cooking Instructions

Step 1: Prepare the meat

To begin, dust the diced beef and kidney lightly with flour, coating evenly. This helps the meat brown well and later thickens the gravy. Move to searing.

Step 2: Sear the meat

Heat beef dripping or butter in a heavy casserole dish. Brown the beef and kidney in batches until caramelised on all sides. Avoid overcrowding for even colour. Transition to cooking the base.

Step 3: Cook onions and garlic

In the same pan, sauté onions and garlic until soft and golden. Scrape any browned bits from the base to enrich the flavour. Move to combining with liquids.

Step 4: Build the gravy

Return the meat to the pan. Stir in stout, stock, Worcestershire sauce, bay leaves, and thyme. Season with salt and pepper. Bring to a gentle simmer. Proceed to slow cooking.

Step 5: Simmer slowly

Cover and cook over very low heat for 1.5–2 hours, or until the meat is tender and the gravy has thickened. Stir occasionally. Allow filling to cool before assembling the pie.

Step 6: Prepare the pastry

In a mixing bowl, rub the flour, butter or lard, and salt together with fingertips until it resembles breadcrumbs. Add cold water gradually until the dough comes together. Wrap in cling film and chill for 30 minutes.

Step 7: Preheat oven and prepare dish

Preheat the oven to 200°C (fan 180°C). Lightly butter a pie dish. Roll out two thirds of the pastry to line the dish, leaving some overhang. Transition to filling the pie.

Step 8: Fill the pie

Spoon the cooled meat filling into the pastry lined dish. Roll out the remaining pastry and cover the top, sealing edges by crimping with fingers or a fork. Cut a small slit in the centre to release steam.

Step 9: Glaze and bake

Brush the pastry with beaten egg for a golden finish. Bake for 35–40 minutes, or until the crust is crisp and deep golden brown. Allow to rest briefly before slicing.

Final Step: Serve

Serve the pie hot with mashed potatoes, seasonal vegetables, and extra gravy if desired. A side of pickled red cabbage or chutney adds brightness to the richness of the dish.

Variations and Substitutions

Replace kidneys with mushrooms for a steak and mushroom pie.
If stout is unavailable, use extra stock or a splash of red wine.
Shortcrust pastry may be swapped with puff pastry for a lighter crust.
For a milder flavour, soak kidneys in milk for 30 minutes before cooking.

Cooking Tips for Perfect Steak and Kidney Pie

Allow the filling to cool fully before adding pastry to avoid sogginess.
Simmer the meat gently for tenderness; avoid rushing the process.
Use lard in the pastry for a traditional flavour and crumbly texture.
Always make a steam hole in the pastry lid to prevent splitting.