Steak and Kidney Pie

Background

This hearty pie is a staple of British cookery, beloved in pubs and home kitchens alike. Its roots trace to centuries of savory pies baked to sustain workers through cold seasons, with rich, slow-simmered fillings sealed under a protective crust. Regional traditions differ on the crust style and liquids used to enrich the gravy, but the unifying idea is a comforting, deeply layered filling baked until bubbling and fragrant. What makes it enduring is the contrast of a robust, long-cooked interior and a crisp, golden lid, perfect for sharing at the center of the table.

Ingredients

• 700 g diced beef (stewing cuts)
• 300 g trimmed kidney (lamb or ox), cut in bite-size pieces
• 1 large chopped onion
• 2 cloves minced garlic
• 150 g sliced mushrooms (optional)
• 6 tbsp flour, divided (for dredging and rolling)
• 2 tbsp butter
• 2 tbsp vegetable oil
• 400 ml hot beef stock
• 2 tbsp Worcestershire sauce
• 200 ml ale (or substitute more stock)
• 1 tsp dried thyme (or a few sprigs fresh)
• 1 bay leaf
• 1 tsp salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste
• 250 g shredded suet (or vegetarian suet)
• 350 g flour (for pastry)
• 2 tsp baking powder
• 150–200 ml cold water (as needed)
• 1 beaten egg with 1 tbsp milk for glaze

Preparation

Make the filling

1. Season and dredge: In a bowl, toss the beef and kidney with 3 tbsp flour, 1 tsp salt, and 1 tsp black pepper until lightly coated.
2. Brown the meat: Heat the vegetable oil and the butter in a heavy pot over medium-high. Sear the coated beef and kidney in batches until browned, about 8 minutes total, removing to a plate as each batch finishes.
3. Aromatics: Lower heat to medium, add the onion and garlic to the pot, and cook until soft and lightly golden, about 5 minutes.
4. Optional mushrooms: Stir in the mushrooms and sauté until they give off their juices and concentrate, about 4 minutes.
5. Build the gravy: Sprinkle in 1 tbsp flour, stir for 1 minute, then pour in the ale, scraping up browned bits. Add the beef stock, Worcestershire sauce, thyme, and the bay leaf. Return the browned beef and kidney to the pot and bring to a gentle simmer.
6. Slow cook: Cover and simmer until the beef is tender and the kidney is supple, about 1 hour 30 minutes. Uncover and reduce to a rich, spoon-coating consistency, about 15 minutes more, stirring occasionally so the flour-thickened gravy doesn’t catch.
7. Finish seasoning: Remove the bay leaf. Taste and adjust with more salt and black pepper. Let the filling cool until just warm, about 20 minutes.

Make the suet crust

1. Mix dry ingredients: In a bowl, whisk 350 g flour, 2 tsp baking powder, and a pinch of salt. Rub in the suet until evenly distributed.
2. Add liquid: Drizzle in cold water a little at a time, stirring, until a soft but non-sticky dough forms. Rest the dough for 10 minutes.
3. Roll: Lightly dust the work surface with flour, then roll the dough to about 5 mm thickness, large enough to cover your pie dish.

Assemble and bake

1. Fill: Spoon the cooled filling into a pie dish. If the gravy seems very loose, sprinkle over the remaining 2 tbsp flour and fold in to slightly tighten.
2. Top: Lay the suet crust over the filling, trim excess, and crimp the edge to seal. Cut a small vent in the center.
3. Glaze: Brush the top with the beaten egg and milk mixture.
4. Bake: Place on a tray and bake in a hot oven (200°C/400°F) until deep golden and bubbling at the edges, about 35 to 45 minutes. Rest the pie for 10 minutes before serving so the juices settle.

Tips and serving

• For a deeper flavor, swap some beef stock with more ale, or add an extra dash of Worcestershire sauce at the end.
• If you prefer a lid-only pie, leave out bottom pastry and simply ladle in the filling before topping and baking.
• Leftovers reheat well; warm gently until the filling is piping hot and the crust is refreshed.

How to enjoy

Serve the pie at the table so everyone can hear the satisfying crackle of the crust and see the rich gravy as it spills into the plate. A simple green salad adds freshness, and a cool mug of the same ale used in the gravy ties the meal together.