Today’s Tasty Pick: Homemade Steak and Kidney pie

Who says you need to splash the cash for a proper end-of-week treat?

Forget takeout—tonight we are going full-on British classic with a steak and kidney pie that will warm your soul without cooling your wallet.

We are talking rich, slow-cooked beef, tender kidney, and a gravy so good you will want to drink it. All tucked under a golden, flaky pastry lid that practically sings when you crack it open. It’s hearty, it’s nostalgic, and it’s surprisingly affordable—because eating well shouldn’t cost a fortune, especially on a Friday.

How to make a homemade Steak and Kidney pie

Serves: 4–6

Ingredients:

• 500g beef steak, cubed (use chuck or stewing beef)
• 250g lamb’s kidney, cleaned, trimmed & chopped
• 2 tbsp vegetable oil
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 tbsp flour
• 1 ½ cups beef stock
• ½ cup stout beer (optional, for depth)
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp paprika
• Salt & black pepper, to taste
• 1 bay leaf
• 1 egg, beaten (for brushing)
• 400g puff pastry (store-bought or homemade)

Method:

1. Prepare the filling: Heat oil in a large pan. Brown the steak cubes in batches, remove, and set aside. Add the kidneys and fry lightly until sealed. Remove and set aside with the beef.
2. Build the base: In the same pan, sauté onions, garlic, and carrots until softened. Stir in the flour, cooking for 1 minute to form a paste.
3. Make it saucy: Slowly pour in the beef stock and stout, stirring to avoid lumps. Add Worcestershire sauce, thyme, paprika, bay leaf, and seasoning.
4. Simmer to perfection: Return the steak and kidneys to the pan. Cover and let it simmer gently for 1 hour (or until the meat is tender and sauce thickened).
5. Assemble the pie: Preheat oven to 200°C (180°C fan). Spoon the cooled filling into a pie dish. Roll out pastry and cover the dish, trimming edges neatly. Seal edges, make a small slit in the center, and brush with beaten egg.
6. Bake: Bake for 30–35 minutes until golden brown and puffed. Rest for 5 minutes before serving.

Serving tip:

• Enjoy with creamy mashed potatoes, peas, or a simple garden salad.

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