Steak & kidney pie


Steak & kidney pie :


  • 50g unsalted butter
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 250g Swiss brown mushrooms
  • 800g beef chuck steak, cut into 2cm cubes
  • 200g veal or lamb kidneys (see note), trimmed, cut into 2cm cubes
  • 2 tablespoons plain flour, seasoned
  • 2 garlic cloves, chopped
  • 330ml bottle stout (such as Guinness)
  • 1 ½ cups (375ml) Campbell’s Real Stock Beef
  • 2 bay leaves
  • 2 thyme sprigs, leaves picked, plus extra leaves to garnish
  • 1 tablespoon tomato paste
  • 2 tablespoons HP sauce (optional), plus extra to serve
  • 2 tablespoons chopped flat-leaf parsley
  • 375g block frozen puff pastry, thawed
  • 1 egg, beaten


  • Step 1 – Melt butter and 1 tablespoon oil in a flameproof casserole over medium heat. Cook onions, stirring, for 2-3 minutes. Add mushrooms and cook for 2 minutes or until softened. Remove onion mixture and set aside.
  • Step 2 – Add 1 tablespoon oil to pan. Toss kidneys in a little flour. Cook, turning, for 2-3 minutes to seal on all sides. Set aside.
  • Step 3 – Toss the beef in the remaining flour. In 2 batches, cook beef for 4-5 minutes until browned on all sides. Return kidney and onion to the pan. Add stout, bring to the boil, then reduce heat to low and simmer for 8-10 minutes until reduced by half.
  • Step 4 – Add stock, herbs, tomato paste and some salt and pepper, bring to the boil, then reduce heat to low. Partially cover and simmer for 1 ½ hours, stirring occasionally, until the meat is tender.
  • Step 5 – Remove meat and vegetables with a slotted spoon, discarding bay leaves, then simmer sauce over medium heat for 5-6 minutes until reduced to about 1 ½ cups. Stir in HP sauce and parsley, return meat and vegetables to pan, then allow to cool.
  • Step 6 – Preheat the oven to 200°C.
  • Step 7 – Roll out pastry on a floured surface until 5mm thick. Cut a 1cm strip of pastry that will fit around the rims of two 1-litre pie dishes. Use a pie dish as a template to cut pastry lids 1cm larger than the dishes.
  • Step 8 – Divide the pie mixture among dishes. Press pastry strips around pie dish rims and brush with water. Sit pastry lids on top and trim excess. Seal edges with a fork and brush with egg. Top with thyme sprigs, then bake for 25 minutes or until puffed and golden. Serve with HP sauce, if using.

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