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.
- Prep Time: 30
- Cook Time: 120
- Total Time: 2 hours 30 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
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.