Steak and Kidney Pie

Shunning the suet in favour of buttery puff, Stuart Gillies enriches this dish with red wine, veal stock and port
By Stuart Gillies
Steak and Kidney Pie
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the beef filling

  • olive oil, for frying
  • 700 g feather blade of beef, diced and floured
  • 100 g shallots, peeled and finely chopped
  • 100 g onions, carrots and celery, diced
  • 2 cloves garlic
  • 1 tbsp tomato purée
  • 250 ml red wine
  • 50 ml port
  • 600 ml veal stock
  • few sprigs thyme

For the pie

  • olive oil, for frying
  • 200 g beef kidneys, trimmed and peeled
  • 1 tbsp brown sauce
  • 1 tbsp Worcestershire sauce
  • 300 g puff pastry, rolled to 5mm thickness
  • 1 egg, beaten


1. For the beef filling: heat 1 tablespoon of olive oil in a large, heavy-based casserole dish. Add the beef, season with salt and pepper, and seal on all sides. Remove from the pan and set aside.

2. In the same dish, add a little more olive oil, the shallots, mixed vegetable dice and garlic and cook for 2-3 minutes. Stir in the tomato puree and continue cooking for a further 2-3 minutes.

3. Pour in the port and wine, and bring to the boil. Add the veal stock, thyme and reserved beef to the pan. Cover with a cartouche and gently braise the meat for 1 1/2 to 2 hours until tender.

4. For the pie: preheat the oven to 180C/gas 4.

5. In a frying pan, fry the kidneys quickly in very hot oil until lightly coloured. Leave to cool.

6. Add the kidneys to the cooked beef mixture and transfer to an ovenproof dish. Stir in the brown and Worcestershire sauces.

7. Top the pie with the puff pastry. Trim and crimp the edges of the pastry with your fingers and thumb. Decorate with pastry leaves and prick a small hole in the middle to allow the steam to escape.

8. Brush with the beaten egg and bake for 30-40 minutes until golden brown.

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