Steak and Kidney Pie


Steak and Kidney Pie

Steak and Kidney Pie is made by searing beef and kidney in a hot pan until they are browned on the outside. The meat is then simmered in a gravy made from beef stock, onions, and Worcestershire sauce until it is tender and flavorful. The mixture is then poured into a pastry crust and baked until the crust is golden brown and flaky. This dish is typically served with mashed potatoes and a green vegetable such as peas or carrots.

Jan Dec

Origins and history

Steak and Kidney Pie has been a staple of British cuisine for centuries, and is believed to have originated in the 18th century. The dish was popular among working-class families as a way to use up leftover meat and create a filling and satisfying meal.

Dietary considerations

This dish is not suitable for vegetarians or those with a gluten intolerance due to the use of beef and pastry crust.


Variations of this dish may include different types of meat, such as lamb or chicken, and may use different types of pastry crust or seasonings.

Presentation and garnishing

Steak and Kidney Pie can be garnished with fresh herbs such as thyme or rosemary, and can be presented on a decorative plate or in individual ramekins.

Tips & Tricks

To ensure the pastry crust is flaky and golden brown, brush it with an egg wash before baking and prick the top with a fork to allow steam to escape.


Mashed potatoes and a green vegetable such as peas or carrots are common side dishes for Steak and Kidney Pie.

Drink pairings

A full-bodied red wine such as a Shiraz or Merlot pairs well with this dish.