Jamie Oliver’s Steak and Kidney Pie is a classic British comfort food, combining tender chunks of steak and kidney in a rich, flavorful gravy, all encased in a golden, flaky pastry. This hearty dish is perfect for cold evenings or Sunday dinners, offering a traditional meal that’s both satisfying and delicious. With Jamie Oliver’s simple yet effective approach, you’ll be able to create a mouthwatering pie that’s sure to impress.
What is Jamie Oliver Steak and Kidney Pie?
Jamie Oliver’s Steak and Kidney Pie is a savory pie filled with slow-cooked steak and kidneys, simmered in a rich gravy made with onions, stock, and herbs. The filling is encased in a crisp, golden pastry, creating a comforting dish that’s packed with flavor and texture. It’s a beloved British staple that’s perfect for feeding the family.
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Why You Should Try This Recipe
- Classic British dish: A traditional, hearty meal that’s perfect for special occasions or family dinners.
- Rich and savory filling: Slow-cooked steak and kidney create a deep, flavorful pie filling.
- Golden puff pastry: The flaky, buttery puff pastry provides the perfect contrast to the rich filling.
- Comfort food at its finest: Perfect for chilly evenings or when you need a warm, satisfying meal.
- Great for leftovers: This pie tastes even better the next day, making it a great meal to enjoy again.
Ingredients Needed to Make Jamie Oliver Steak and Kidney Pie
- Stewing steak (500g / 1.1 lb): Diced, for tender chunks of meat.
- Lamb kidneys (250g / 9 oz): Trimmed and diced, adding richness to the filling.
- Onion (1 large): Finely chopped, to add sweetness and depth.
- Plain flour (2 tbsp): For coating the meat and thickening the gravy.
- Beef stock (500ml / 2 cups): For a rich, savory gravy.
- Worcestershire sauce (2 tbsp): Adds depth and umami to the gravy.
- Butter (50g / 3.5 tbsp): For sautéing and adding richness to the dish.
- Puff pastry (1 sheet): Ready-made, for a golden, flaky crust.
- Bay leaves (2): For added flavor in the filling.
- Fresh thyme (1 tsp): Optional, for a subtle herb flavor.
- Salt and pepper: To taste, for seasoning.
- Egg (1, beaten): For brushing the pastry to give it a golden finish.
Equipment Needed
- Large frying pan or saucepan
- Pie dish
- Rolling pin
- Knife and chopping board
- Wooden spoon
- Pastry brush
Instructions to Make Jamie Oliver Steak and Kidney Pie
1. Prepare the Meat:
- Season and coat the meat: In a mixing bowl, season the diced steak and kidney with salt and pepper, then toss in the flour until the meat is well coated.
- Brown the meat: In a large frying pan, heat the butter over medium heat. Add the steak and kidney pieces, browning them on all sides for about 5 minutes. Remove the meat from the pan and set aside.
2. Sauté the Onions:
- Cook the onions: In the same pan, add the chopped onions and sauté for about 5 minutes until soft and golden.
3. Make the Gravy:
- Add stock and Worcestershire sauce: Pour in the beef stock and Worcestershire sauce, stirring to scrape up any browned bits from the pan.
- Add herbs: Stir in the bay leaves and thyme (if using), and bring the mixture to a simmer.
- Return the meat: Add the browned steak and kidney back into the pan. Cover and simmer gently for 1-1.5 hours, or until the meat is tender and the gravy has thickened.
4. Assemble the Pie:
- Preheat the oven: Set the oven to 200°C (400°F).
- Transfer the filling: Once the meat is tender, transfer the steak and kidney filling into a pie dish.
- Top with puff pastry: Roll out the puff pastry and place it over the top of the pie dish. Trim any excess pastry and press down the edges to seal.
- Brush with egg: Brush the beaten egg over the pastry to give it a golden finish.
5. Bake the Pie:
- Bake: Place the pie in the oven and bake for 20-25 minutes, or until the pastry is golden and puffed.
- Cool slightly: Let the pie cool for a few minutes before slicing and serving.
What Goes Well With Jamie Oliver Steak and Kidney Pie
- Mashed potatoes: Creamy mashed potatoes pair perfectly with the rich filling.
- Steamed vegetables: Serve with green beans, peas, or carrots for a balanced meal.
- Gravy: Extra beef gravy or onion gravy makes the pie even more indulgent.
- Crisp salad: A light salad with a tangy dressing provides a refreshing contrast to the savory pie.
Expert Tips for Making the Best Jamie Oliver Steak and Kidney Pie
- Use stewing steak: This cut of meat becomes tender when cooked slowly, making it ideal for pies.
- Brown the meat well: Browning the meat adds depth and flavor to the filling, so don’t skip this step.
- Let the filling cool slightly: Letting the filling cool before adding the pastry ensures the pastry stays crisp and doesn’t get soggy.
- Season well: Taste the filling before assembling the pie to ensure it’s seasoned properly.
Easy Variations of Jamie Oliver Steak and Kidney Pie
- No kidney option: If you prefer, you can omit the kidneys and just use more steak for a steak pie.
- Vegetable addition: Add mushrooms, carrots, or peas to the filling for extra texture and flavor.
- Shortcrust pastry: Swap the puff pastry for shortcrust pastry if you prefer a more traditional pie crust.
- Cheesy top: Sprinkle some grated cheese on the pastry for a cheesy twist.
Best Practices to Store Jamie Oliver Steak and Kidney Pie
- Refrigerate leftovers: Store leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze for later: The pie can be frozen before or after baking. Wrap tightly in cling film and foil, and freeze for up to 3 months. If baking from frozen, add an extra 10-15 minutes to the cooking time.
Best Practices to Reheat Jamie Oliver Steak and Kidney Pie
- Oven method: Reheat the pie in the oven at 180°C (350°F) for 15-20 minutes, or until the filling is warmed through and the pastry is crisp.
- Microwave method: For quicker reheating, microwave individual slices, though the pastry may lose some crispness.
How Can I Make Jamie Oliver Steak and Kidney Pie Healthier?
- Use leaner cuts: Opt for lean cuts of steak or trim any excess fat from the meat.
- Add more vegetables: Boost the nutritional value by adding more vegetables like carrots or mushrooms to the filling.
- Use whole-wheat pastry: Swap traditional puff pastry for whole-wheat pastry to add fiber.
Nutrition Value (per serving):
- Calories: 550
- Fat: 35g
- Saturated Fat: 18g
- Carbohydrates: 35g
- Protein: 30g
- Fiber: 3g
FAQs
Can I freeze Jamie Oliver’s Steak and Kidney Pie?
Yes, you can freeze both the unbaked and baked versions of the pie. If freezing before baking, assemble the pie, wrap it tightly, and freeze for up to 3 months. If freezing after baking, allow the pie to cool completely before wrapping and freezing. To bake from frozen, add 10-15 minutes to the cooking time.
What can I use instead of kidneys in Steak and Kidney Pie?
If you’re not a fan of kidneys, you can replace them with additional steak or mushrooms for a similar hearty texture. This substitution keeps the rich flavor without the kidney taste.
How do I keep the pastry from becoming soggy?
To avoid a soggy bottom, allow the filling to cool slightly before adding it to the pie crust. This helps prevent the heat from softening the pastry too quickly. Additionally, baking the pie at a higher temperature for the first few minutes can help set the crust.
What is the best type of steak to use in a steak and kidney pie?
Stewing steaks, such as chunks or brisket, is ideal for steak and kidney pie because they become tender and flavorful after slow cooking. These cuts are perfect for long, slow cooking methods like in pies.
Final Words
Jamie Oliver’s Steak and Kidney Pie is a true British classic, offering the perfect balance of rich, savory filling and golden, flaky pastry.
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Print
Jamie Oliver Steak and Kidney Pie
- Prep Time: 30
- Cook Time: 120
- Total Time: 2 hours 30 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Steak and Kidney Pie is a savory pie filled with slow-cooked steak and kidneys, simmered in a rich gravy made with onions, stock, and herbs. The filling is encased in a crisp, golden pastry, creating a comforting dish that’s packed with flavor and texture. It’s a beloved British staple that’s perfect for feeding the family.
Ingredients
- Stewing steak (500g / 1.1 lb): Diced, for tender chunks of meat.
- Lamb kidneys (250g / 9 oz): Trimmed and diced, adding richness to the filling.
- Onion (1 large): Finely chopped, to add sweetness and depth.
- Plain flour (2 tbsp): For coating the meat and thickening the gravy.
- Beef stock (500ml / 2 cups): For a rich, savory gravy.
- Worcestershire sauce (2 tbsp): Adds depth and umami to the gravy.
- Butter (50g / 3.5 tbsp): For sautéing and adding richness to the dish.
- Puff pastry (1 sheet): Ready-made, for a golden, flaky crust.
- Bay leaves (2): For added flavor in the filling.
- Fresh thyme (1 tsp): Optional, for a subtle herb flavor.
- Salt and pepper: To taste, for seasoning.
- Egg (1, beaten): For brushing the pastry to give it a golden finish.
Instructions
1. Prepare the Meat:
- Season and coat the meat: In a mixing bowl, season the diced steak and kidney with salt and pepper, then toss in the flour until the meat is well coated.
- Brown the meat: In a large frying pan, heat the butter over medium heat. Add the steak and kidney pieces, browning them on all sides for about 5 minutes. Remove the meat from the pan and set aside.
2. Sauté the Onions:
- Cook the onions: In the same pan, add the chopped onions and sauté for about 5 minutes until soft and golden.
3. Make the Gravy:
- Add stock and Worcestershire sauce: Pour in the beef stock and Worcestershire sauce, stirring to scrape up any browned bits from the pan.
- Add herbs: Stir in the bay leaves and thyme (if using), and bring the mixture to a simmer.
- Return the meat: Add the browned steak and kidney back into the pan. Cover and simmer gently for 1-1.5 hours, or until the meat is tender and the gravy has thickened.
4. Assemble the Pie:
- Preheat the oven: Set the oven to 200°C (400°F).
- Transfer the filling: Once the meat is tender, transfer the steak and kidney filling into a pie dish.
- Top with puff pastry: Roll out the puff pastry and place it over the top of the pie dish. Trim any excess pastry and press down the edges to seal.
- Brush with egg: Brush the beaten egg over the pastry to give it a golden finish.
5. Bake the Pie:
- Bake: Place the pie in the oven and bake for 20-25 minutes, or until the pastry is golden and puffed.
- Cool slightly: Let the pie cool for a few minutes before slicing and serving.
