Steak and Kidney Pie with Claret and Field Mushrooms

Paul Bloxham gives this traditional favourite a new lease of life and serves it with a creamy root vegetable gratin
By Paul Bloxham
Steak and Kidney Pie with Claret and Field Mushrooms
  • Rating:
  • Serves: 4-6
  • Cook Time: 2 hours 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

For the puff and shortcrust pastry

  • 300 g prepared puff pastry
  • 275 g chilled butter
  • 1 tsp salt
  • 450 g plain flour
  • 2 eggs
  • 2-3 tbsp cold water

For the steak and kidney filling

  • 2 tbsp oil
  • 500 g chuck steak, cut into large dice
  • 250 g ox kidney, cut into large dice
  • 50 g butter
  • 2 onions, finely diced
  • 4 field mushrooms, sliced
  • 1 tbsp tomato purée
  • 1 bay leaf
  • 2 tbsp plain flour
  • 300 ml stock
  • 300 ml claret

For the glaze

  • egg yolks, and water
  • sea salt

For the gratin

  • 300 ml double cream
  • 4 cloves garlic, finely chopped
  • 2 sprigs thyme
  • 2 cooked potatoes, grated
  • 2 cooked parsnips, grated
  • 1 cooked sweet potatoes, grated
  • 50 g finely grated parmesan

Method

1. To make the shortcrust pastry; rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the salt.

2. Add the eggs and water and mix to a dough; don't over work the dough or it will become tough.

3. Wrap in cling film and chill for at least an hour.

4. To make the pie filling; heat the oil in a large frying pan. Quickly brown the meat in batches in the hot oil with a little salt and pepper to taste.

5. Transfer the browned meat to a large flame-proof casserole dish.

6. Add the butter to the frying pan and gently fry the onion until soft.

7. Add the mushrooms to the frying pan and cook for just a second or two and then transfer to the casserole dish.

8. Heat the casserole dish over a medium heat and stir in the tomato purée, bay leaf and flour.

9. Pour in the stock and claret, stirring constantly; bring to a simmer and cook over a low heat for 1 hour 30 minutes. Allow to cool. The filling can be stored in the fridge for up to 3 days.

10. To make the pies; preheat the oven to 200C/gas 6.

11. Grease 2 x 600ml pie dishes or tins, and roll out the shortcrust dough and puff pastry dough separately.

12. Line the pie dishes with the shortcrust dough and divide the cooled meat mixture between the pie dishes.

13. Dampen the edges of the dough-lined pie dishes with water. Cover with the puff pastry dough, sealing the edges well. Decorate the pie with the puff pastry trimmings as desired.

14. To make the glaze; mix the egg yolk with a little cold water. Brush the pies with the egg glaze and sprinkle with a little sea salt.

15. Bake for 30 minutes until the pastry is puffed and golden.

16. To make the gratin; heat the cream, garlic and thyme over a high heat. Add the cooked, grated vegetables and season to taste with salt and pepper.

17. Transfer to a gratin dish and sprinkle with Parmesan. Bake the gratin with the pie for 15- 20 minutes.

18. To serve; cut the pies into slices and serve with the root vegetable gratin.

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