Steak, kidney & mushroom pie







Cook Time

165-170 Min


  • 2 tablespoons vegetable oil
  • 100g/4oz bacon, chopped
  • 1 onion, chopped
  • 500g/1lb 2oz chuck steak, diced
  • 2 tablespoons plain flour
  • 100g/4oz lamb’s kidneys
  • 1 bouquet garni
  • 400ml/14fl oz beef stock
  • 100g/4oz button mushrooms
  • 225g/8oz ready-made puff pastry
  • beaten egg, to glaze
  • salt and freshly ground black pepper
  • Preheat the oven to 170°C/325°F/Gas mark 3.
  • Heat the oil in a heavy pan, add the bacon and onion, and sauté, stirring, until lightly browned. Toss the steak in the flour, add to the pan in batches and sauté, stirring, until browned.
  • Toss the kidneys in the flour, and add to the pan with the bouquet garni. Sauté until browned.
  • Transfer the mixture to a casserole dish, then pour in the stock, cover and cook in the oven for 2 hours.
  • Remove from the oven, stir in the mushrooms and season with salt and pepper. Leave to cool.
  • Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry to 2cm/1in larger than the top of a 1.2 litre/2pt pie dish. Cut off a strip and fit around the dampened rim of the dish to make a collar. Brush the pastry with water.
  • Tip the meat mixture into the dish. Lay the pastry round over the dish and press the edges together to seal. Knock up the edges with the back of a knife. Make a small slit in the pastry, brush with the beaten egg and bake in the oven for 20 minutes.
  • Reduce the oven temperature to 180°C/350°F/Gas 4, and bake for a further 20 minutes. Serve hot.
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