This old English pie dates back to the 19th century and is considered one of Britain national favorites. I can understand why. This savory heart-warming pie is perfect for colder months or even rainy days. It is just one of those dishes that heats you from the inside out. Steak and Kidney pie definitely tastes better home made.
This recipe takes around 3 hours to complete. But it is well worth the effort.
But the true bonus here is the dough on top! Instead of the traditional Puff pastry I make a runny pie dough. It takes a minute or two to make and you simply just pour it over your Pie. This dough works very well for any Savory Pie, and it tastes great!
Steak and Kidney Pie
Ingredients
700 g Stewing beef (or beef chuck steak), cubed to 2.5 cm
300 g Beef Kidney (cleaned and chopped into 2.5 cm cubes)
3 Tablespoons Worcestershire sauce
10 – 15 ml Tablespoons olive oil
1/4 cup plain Seasoned Flour (Season flour with 2 ml of each : salt, pepper, paprika, garlic and onion powder)
1 Onion, chopped
2 Carrots, chopped
2 Leeks, Sliced & Chopped
1 Large Potato, Peeled and chopped into small cubes
5 ml tomato paste
1 Cup Frozen Peas
2 Garlic Cloves, Crushed
1 Cup Beef Stock
1 Cup Water
1/2 Cup Red Wine
1 Spring of Fresh Rosemary
1 Bouquet garni
Runny pie dough:
125 ml Olive oil
140 ml Milk
200 ml All purpose flour
5 ml Baking powder
1 egg
Directions
In a large pot, heat 5 ml olive oil. Now add the kidneys and 2 tablespoons of Worcestershire sauce. Saute over low heat until light brown and dish out into a bowl.
Using the same pot and the remainder of the oil. While the oil heats coat the beef cubes in the seasoned flour until well coated. Cook the beef just until just browned on the outside and transfer to a plate.
In the same pot add the onion and carrots. Saute for 2 -3 minutes then add the garlic and leeks and saute another minute. Now add the Beef, Kidneys, potatoes, stock, water, red wine, bouquet garni and spring of rosemary. Now add the remainder tablespoon of Worcestershire sauce and tomato paste and stir in.
Reduce the heat to low and cook covered for 2 hours, then remove the lid and simmer another 30-40 minutes uncovered or until the sauce thickens. Add the Peas in the last 5 minutes of cooking.
Heat your oven to 180 ˚C and grease a +/- 10 Cup oven proof dish.
Spoon the filling into the dish and set aside.
Make the Runny pie dough
Add all the ingredients for the dough into a mixing bowl, and mix 3 – 4 minutes on high, into a smooth runny dough.
Carefully and evenly pour the dough over the pie. Use the back of a spoon to help cover the dish evenly, if needed.
Bake for 10 – 15 minutes or until the dough is cooked and golden brown.
Remove from the oven and allow to cool for 5 minutes before dishing up.
Enjoy!
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