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.
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
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.