Traditional Steak and Kidney Pie Recipe

This steak and kidney pie is a timeless British classic, showcasing the robust flavors of your West Country grass-fed diced beef steak and kidney. With tender meat, a rich gravy, and flaky pastry, it’s the ultimate comfort food.

Ingredients

For the Filling:

• 500g West Country diced beef steak
• 250g West Country diced kidney (lamb or ox kidney), trimmed and chopped
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 250ml beef stock
• 125ml stout or ale (optional, for extra richness; replace with more stock if preferred)
• 1 tbsp Worcestershire sauce
• 2 tsp tomato paste
• 2 bay leaves
• 1 sprig of fresh thyme
• Salt and freshly ground black pepper

For the Pastry:

• 500g ready-made puff pastry (or shortcrust if preferred)
• 1 egg, beaten, for glazing

Method

1. Prepare the Filling

1. Toss the diced beef steak and kidney in the flour, seasoned with salt and pepper.
2. Heat the oil in a large pot or casserole dish over medium-high heat. Brown the beef and kidney in batches, then set aside.
3. In the same pot, reduce the heat to medium and add the onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened.
4. Stir in the tomato paste and cook for 1 minute.
5. Deglaze the pan with stout or ale (if using), scraping up any browned bits from the bottom.
6. Return the beef and kidney to the pot, then add the beef stock, Worcestershire sauce, bay leaves, and thyme.
7. Bring to a gentle simmer, cover, and cook for 1.5–2 hours on low heat, stirring occasionally, until the meat is tender and the sauce has thickened. Add more stock if needed.
8. Once cooked, remove the bay leaves and thyme sprig. Let the filling cool completely before assembling the pie.

2. Assemble the Pie

1. Preheat the oven to 200°C (180°C fan).
2. Roll out the pastry on a floured surface until it’s large enough to cover your pie dish, with some overhang.
3. Spoon the cooled filling into a pie dish.
4. Drape the pastry over the top, pressing the edges to seal. Trim any excess pastry and crimp the edges with a fork or your fingers.
5. Use a sharp knife to make a small slit in the center of the pastry to allow steam to escape.
6. Brush the top with beaten egg for a golden crust.

3. Bake the Pie

1. Place the pie on a baking tray to catch any drips.
2. Bake for 25–30 minutes until the pastry is puffed and golden brown.

4. Serve

• Allow the pie to rest for 5 minutes before serving.
• Serve with creamy mashed potatoes, steamed greens, and a generous ladle of gravy.

Chef’s Tips

• For extra flavor, add a teaspoon of mustard or a splash of red wine to the filling.
• If you have time, make the filling a day in advance to let the flavors develop further.
• Leftover pie can be reheated in the oven for a delicious second meal.

This traditional steak and kidney pie recipe highlights the premium quality of your West Country beef and kidney, delivering rich, hearty flavors that are perfect for any occasion. Enjoy!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days