Traditional Steak And Kidney Pie Recipe

6 servings


2 hours 30 minutes

total time


2 tablespoons olive oil

2 tablespoons butter

1 large onion, sliced

1 1/2 pounds chuck steak, diced

2 tablespoons flour

5 ounces lamb kidneys, diced

3 cups beef stock

1 teaspoon Dijon mustard

1 bay leaf

Salt, to taste

Pepper, to taste

Dash of Worcestershire sauce

1 package of ready-to-bake puff pastry sheets

1 egg, beaten


Heat a frying pan, then add the oil, butter, and onions. Fry until the onions are soft and translucent.

Add the chuck steak to the frying pan and cook until the steak is slightly browned.

Stir the flour into the onions and beef. Allow the mixture to cook for a few minutes, then add the kidneys and cook for a minute or two longer.

Add the beef stock, mustard, bay leaf, salt, pepper, and Worcestershire sauce to the meat and onions. Simmer stew uncovered for an hour and a half, stirring occasionally. If the mixture becomes too dry, add a little more beef stock.

Remove the stew from the heat and allow to cool completely.

Preheat the oven to 425 degrees Fahrenheit.

Scoop the cooled stew into a pie pan.

Place the puff pastry on top of the pie pan, then trim the edges and crimp them with a fork.

Cut a small cross into the middle of the top of the pastry.

Beat the egg and brush on top of the pastry.

Bake the pie for 30 minutes or so until the pastry is puffed and golden.

Allow to cool, then serve and enjoy.


Serving Size

345 g



Total Fat

45 g

Saturated Fat

16 g

Unsaturated Fat


Trans Fat

1 g


194 mg


800 mg

Total Carbohydrate

25 g

Dietary Fiber

1 g

Total Sugars

2 g


32 g

6 servings


2 hours 30 minutes

total time
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