Hairy Bikers’ Steak and Kidney Pie is a true British classic, offering rich and hearty flavors that make it perfect for a family meal. Tender pieces of steak and kidney are slow-cooked in a savory gravy until the meat is melt-in-your-mouth tender, all wrapped in a golden, flaky pastry. This pie is the ultimate comfort food, full of deep flavors and rustic charm.
What is Hairy Bikers Steak and Kidney Pie?
Hairy Bikers’ Steak and Kidney Pie is a traditional British dish made with a combination of diced steak and kidney, slow-cooked in a thick gravy, and encased in a buttery, flaky pastry. The pie is a rich and filling meal that combines robust, savory flavors with a crispy, golden crust. This dish has been a staple in British cuisine for decades and is loved for its heartiness and deep flavors.
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Why You Should Try This Recipe
- Hearty and satisfying: This pie is packed with flavorful steak and kidney, making it perfect for a filling meal.
- Traditional British dish: A classic recipe that represents British comfort food at its finest.
- Deep, rich flavor: The slow-cooked meat in a rich gravy creates a deliciously savory filling.
- Crispy, golden pastry: The buttery pastry adds the perfect crunch and texture to the tender meat filling.
- Perfect for gatherings: This pie makes a great centerpiece for family meals or special occasions.
Ingredients Needed to Make Hairy Bikers Steak and Kidney Pie
- Stewing steak (600g / 1.3 lbs): Diced, for a tender and rich meat filling.
- Kidney (200g / 7 oz): Trimmed and chopped, adding a traditional earthy flavor.
- Onions (2 large): Finely chopped, adding sweetness and depth to the gravy.
- Garlic (2 cloves): Minced, for added flavor.
- Beef stock (500ml / 2 cups): The base for the savory gravy.
- Plain flour (2 tbsp): For thickening the gravy.
- Tomato paste (1 tbsp): Adds richness and depth to the filling.
- Worcestershire sauce (2 tbsp): For a tangy umami boost.
- Bay leaves (2): Add a fragrant note to the dish.
- Thyme (a few sprigs): Fresh thyme adds earthy, herbal flavors.
- Puff pastry (1 sheet): Ready-made, for a golden, flaky top crust.
- Olive oil (2 tbsp): For browning the meat and vegetables.
- Salt and pepper: To taste, for seasoning.
Equipment Needed
- Large heavy-bottomed pot
- Rolling pin (if needed for the pastry)
- Wooden spoon
- Oven-safe pie dish
- Knife and chopping board
- Pastry brush
Instructions to Make Hairy Bikers Steak and Kidney Pie
1. Brown the Meat:
- Heat the oil: In a large pot, heat the olive oil over medium-high heat.
- Brown the steak and kidney: Add the diced steak and kidney in batches, browning them on all sides. Remove the meat from the pot and set aside.
2. Sauté the Vegetables:
- Cook the onions and garlic: In the same pot, sauté the onions and garlic for about 5 minutes until softened and fragrant.
3. Make the Gravy:
- Add flour: Sprinkle the flour over the onions and garlic, cooking for 1-2 minutes to form a roux.
- Pour in stock and add flavorings: Stir in the beef stock, tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring the mixture to a simmer.
4. Add the Meat:
- Return the steak and kidney: Add the browned steak and kidney back into the pot. Cover and simmer on low heat for 1½ to 2 hours, or until the meat is tender and the gravy has thickened. Season with salt and pepper to taste.
5. Assemble the Pie:
- Preheat the oven: Set the oven to 200°C (400°F).
- Transfer the filling: Spoon the steak and kidney mixture into an oven-safe pie dish.
- Top with puff pastry: Roll out the puff pastry (if needed) and place it over the filling. Trim the edges and crimp with a fork to seal. Cut a few slits in the top of the pastry to allow steam to escape.
- Brush with egg: Lightly brush the pastry with beaten egg for a golden finish.
6. Bake the Pie:
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve hot: Let the pie cool slightly before serving.
What Goes Well With Hairy Bikers Steak and Kidney Pie
- Mashed potatoes: Creamy mashed potatoes make a perfect pairing for this rich pie.
- Steamed green vegetables: Serve with steamed peas, green beans, or broccoli for a balanced meal.
- Gravy: An extra helping of gravy on the side enhances the flavors of the pie.
- Roasted root vegetables: Roasted carrots or parsnips bring out the warmth of this dish.
Expert Tips for Making the Best Hairy Bikers Steak and Kidney Pie
- Browning the meat is key: Browning the steak and kidney before simmering helps build a deep, rich flavor.
- Use a good beef stock: A quality beef stock will enhance the overall taste of the gravy.
- Let the filling cool slightly: Allow the filling to cool before topping it with pastry to prevent a soggy crust.
- Brush with egg wash: For a beautifully golden and crispy pastry, don’t skip brushing the top with a beaten egg.
Easy Variations of Hairy Bikers Steak and Kidney Pie
- Vegetarian version: Replace the steak and kidney with a mix of mushrooms and lentils for a hearty vegetarian pie.
- Cheesy topping: Add a layer of grated cheese beneath the puff pastry for an extra indulgent twist.
- Herb swap: Use rosemary instead of thyme for a more fragrant herb flavor.
- Add mushrooms: For more texture and flavor, add sliced mushrooms to the filling.
Best Practices to Store Hairy Bikers Steak and Kidney Pie
- Refrigerate leftovers: Store leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze for later: You can freeze the pie before baking. Assemble the pie, wrap it tightly in cling film and foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
Best Practices to Reheat Hairy Bikers Steak and Kidney Pie
- Oven method: Reheat the pie in the oven at 180°C (350°F) for 15-20 minutes until warmed through.
- Microwave method: For a quicker option, reheat individual portions in the microwave, but the pastry may lose some of its crispiness.
How Can I Make Hairy Bikers Steak and Kidney Pie Healthier?
- Use leaner cuts of beef: Opt for leaner cuts of steak to reduce the fat content.
- Add more vegetables: Boost the nutrition by adding extra vegetables like carrots, peas, or mushrooms to the filling.
- Lighten the pastry: Use filo pastry or reduce the amount of puff pastry for a lighter topping.
Nutrition Value (per serving):
- Calories: 500
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Protein: 35g
- Fiber: 4g
FAQs
Can I make steak and kidney pie ahead of time?
Yes, you can prepare the filling ahead of time and store it in the fridge for up to 2 days. When ready to bake, assemble the pie with the puff pastry and bake fresh for the best results.
What type of kidney is used in steak and kidney pie?
Typically, ox kidney or lamb kidney is used in traditional steak and kidney pie. These kidneys add a rich, earthy flavor to the dish, complementing the tender steak and gravy.
Can I freeze steak and kidney pie before baking?
Yes, you can freeze steak and kidney pie before baking. Assemble the pie, wrap it tightly in cling film and foil, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
How do I prevent the pastry from becoming soggy in steak and kidney pie?
To prevent soggy pastry, allow the filling to cool slightly before topping with puff pastry. Also, ensure the pastry is well-sealed and use egg wash to create a crisp, golden top. Cutting small slits in the pastry also helps release steam during baking.
Final Words
Hairy Bikers Steak and Kidney Pie is the ultimate comfort food, combining tender steak and kidney with a rich, savory gravy and a golden puff pastry crust.
More By British Baking Recipes
Print
Hairy Bikers Steak And Kidney Pie
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Hairy Bikers’ Steak and Kidney Pie is a traditional British dish made with a combination of diced steak and kidney, slow-cooked in a thick gravy, and encased in a buttery, flaky pastry. The pie is a rich and filling meal that combines robust, savory flavors with a crispy, golden crust. This dish has been a staple in British cuisine for decades and is loved for its heartiness and deep flavors.
Ingredients
- Stewing steak (600g / 1.3 lbs): Diced, for a tender and rich meat filling.
- Kidney (200g / 7 oz): Trimmed and chopped, adding a traditional earthy flavor.
- Onions (2 large): Finely chopped, adding sweetness and depth to the gravy.
- Garlic (2 cloves): Minced, for added flavor.
- Beef stock (500ml / 2 cups): The base for the savory gravy.
- Plain flour (2 tbsp): For thickening the gravy.
- Tomato paste (1 tbsp): Adds richness and depth to the filling.
- Worcestershire sauce (2 tbsp): For a tangy umami boost.
- Bay leaves (2): Add a fragrant note to the dish.
- Thyme (a few sprigs): Fresh thyme adds earthy, herbal flavors.
- Puff pastry (1 sheet): Ready-made, for a golden, flaky top crust.
- Olive oil (2 tbsp): For browning the meat and vegetables.
- Salt and pepper: To taste, for seasoning.
Instructions
1. Brown the Meat:
- Heat the oil: In a large pot, heat the olive oil over medium-high heat.
- Brown the steak and kidney: Add the diced steak and kidney in batches, browning them on all sides. Remove the meat from the pot and set aside.
2. Sauté the Vegetables:
- Cook the onions and garlic: In the same pot, sauté the onions and garlic for about 5 minutes until softened and fragrant.
3. Make the Gravy:
- Add flour: Sprinkle the flour over the onions and garlic, cooking for 1-2 minutes to form a roux.
- Pour in stock and add flavorings: Stir in the beef stock, tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring the mixture to a simmer.
4. Add the Meat:
- Return the steak and kidney: Add the browned steak and kidney back into the pot. Cover and simmer on low heat for 1½ to 2 hours, or until the meat is tender and the gravy has thickened. Season with salt and pepper to taste.
5. Assemble the Pie:
- Preheat the oven: Set the oven to 200°C (400°F).
- Transfer the filling: Spoon the steak and kidney mixture into an oven-safe pie dish.
- Top with puff pastry: Roll out the puff pastry (if needed) and place it over the filling. Trim the edges and crimp with a fork to seal. Cut a few slits in the top of the pastry to allow steam to escape.
- Brush with egg: Lightly brush the pastry with beaten egg for a golden finish.
6. Bake the Pie:
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve hot: Let the pie cool slightly before serving.
