Mary Berry’s Steak and Kidney Pie is a classic British dish that combines tender pieces of beef steak and kidney in a rich gravy, all encased in a golden, flaky pastry crust. This hearty pie has been a staple in British cuisine for generations, offering comforting flavors perfect for a family meal or Sunday dinner. The slow-cooked filling ensures the meat is tender and flavorful, while the crispy puff pastry adds a satisfying crunch to each bite.
What is Mary Berry Steak and Kidney Pie?
Mary Berry’s Steak and Kidney Pie is a savory dish made from diced beef and lamb kidneys, slowly braised in a rich, flavorful gravy and topped with puff pastry. The filling is typically seasoned with onions, stock, and Worcestershire sauce, making the pie robust and satisfying. It’s a traditional British comfort food that’s beloved for its hearty, filling nature.
Other Popular Recipes
- Jamie Oliver Chicken and Chickpea Curry
- Mary Berry Chicken and Ham Pie
- James Martin Chicken And Ham Pie
Why You Should Try This Recipe
- Traditional British comfort food: This is a timeless dish that’s perfect for a filling family meal.
- Hearty and satisfying: The rich, slow-cooked filling is incredibly comforting, especially on a cold day.
- Simple ingredients: Uses everyday ingredients to create a delicious and comforting meal.
- Perfect for batch cooking: You can easily make extra to freeze or enjoy the next day.
- Classic pub-style meal: A great way to recreate a beloved British dish at home.
Ingredients Needed to Make Mary Berry Steak and Kidney Pie
- 500g (1 lb) beef stewing steak – diced, for tender bites.
- 250g (8.8 oz) lamb kidneys – trimmed and diced, for the classic kidney flavor.
- 1 large onion – finely chopped, for sweetness and depth.
- 2 tablespoons plain flour – to thicken the filling.
- 500ml (17 fl oz) beef stock – for a rich, savory base.
- 1 tablespoon Worcestershire sauce – adds a tangy, umami flavor.
- 2 bay leaves – for an extra layer of flavor.
- Salt and pepper – to taste.
- 2 tablespoons vegetable oil – for browning the meat.
- 1 sheet of ready-rolled puff pastry – for a golden, flaky topping.
- 1 egg – beaten, for brushing the pastry.
Equipment
- Large frying pan
- Casserole dish
- Sharp knife
- Chopping board
- Rolling pin (optional, for pastry)
- Pastry brush
- Measuring cups and spoons
Instructions to Make Mary Berry Steak and Kidney Pie
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the pie.
- Brown the steak and kidneys: Heat the oil in a large frying pan over medium-high heat. Add the diced beef steak and lamb kidneys, season with salt and pepper, and cook until browned on all sides. Remove from the pan and set aside.
- Cook the onions: In the same pan, add the chopped onion and cook until softened. Stir in the flour and cook for an additional minute to thicken.
- Create the gravy: Gradually add the beef stock and Worcestershire sauce to the pan, stirring constantly to avoid lumps. Add the bay leaves and bring the mixture to a simmer.
- Combine the meat and gravy: Return the browned steak and kidneys to the pan, stir well, and simmer on low heat for 20-30 minutes to allow the flavors to meld. Remove the bay leaves before assembling the pie.
- Assemble the pie: Transfer the steak and kidney mixture into a casserole dish. Roll out the puff pastry if needed and place it over the filling, trimming any excess. Crimp the edges to seal and brush with beaten egg for a golden finish.
- Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve hot: Allow the pie to cool slightly before serving. Enjoy it with mashed potatoes or steamed vegetables for a complete meal.
What Goes Well With Mary Berry Steak and Kidney Pie
- Mashed potatoes: Creamy mashed potatoes are the perfect side to complement the rich pie filling.
- Steamed vegetables: Broccoli, green beans, or carrots add a light and healthy balance to the meal.
- Gravy: Serve with extra gravy on the side for those who love their pies extra saucy.
- Pickled red cabbage: The tangy flavor of pickled cabbage cuts through the richness of the pie.
- Crusty bread: Great for soaking up the leftover gravy and filling.
Expert Tips for Making the Best Mary Berry Steak and Kidney Pie
- Don’t skip browning the meat: Browning the steak and kidneys before slow-cooking enhances the flavor of the dish.
- Use good-quality stock: A rich beef stock adds depth to the gravy and enhances the overall flavor of the pie.
- Chill the pastry: Keep the puff pastry chilled until ready to use for the best results when baking.
- Season generously: Be sure to taste and adjust the seasoning throughout the cooking process to bring out the full flavor of the dish.
- Let the filling cool slightly: Before adding the pastry, allow the filling to cool a little to prevent the pastry from becoming soggy.
Easy Variations of Mary Berry Steak and Kidney Pie
- Swap the kidneys: If you’re not a fan of kidneys, you can omit them and use more beef or substitute them with mushrooms for a different texture.
- Add mushrooms: Mushrooms add a hearty, earthy flavor that complements the beef and kidneys well.
- Make it gluten-free: Use gluten-free flour to thicken the gravy and opt for a gluten-free pastry.
- Add carrots: For extra flavor and texture, add diced carrots to the filling.
- Try shortcrust pastry: For a sturdier base, use shortcrust pastry instead of puff pastry.
Best Practices to Store Mary Berry Steak and Kidney Pie
- Refrigerate leftovers: Store any leftover pie in an airtight container in the fridge for up to 3 days.
- Freeze for later: You can freeze the pie either before or after baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months.
- Thaw before reheating: If frozen, thaw in the fridge overnight before reheating in the oven.
Best Practices to Reheat Mary Berry Steak and Kidney Pie
- Oven method: Reheat the pie in the oven at 180°C (350°F) for about 15-20 minutes until warmed through.
- Microwave option: Individual slices can be reheated in the microwave, but the pastry may lose its crispness.
How Can I Make Mary Berry Steak and Kidney Pie Healthier?
- Use leaner cuts of beef: Opt for lean cuts of steak to reduce the fat content in the dish.
- Reduce butter: Cut down on the amount of butter or use a light brush of olive oil for the pastry.
- Add more vegetables: Increase the vegetable content by adding carrots, peas, or mushrooms to the filling.
- Use low-sodium stock: To control salt levels, use a low-sodium beef stock for the gravy.
- Serve with lighter sides: Pair the pie with steamed vegetables or a fresh salad to lighten the meal.
Nutrition Value (per serving)
- Calories: 450
- Protein: 28g
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 3g
FAQs
Can I freeze steak and kidney pie before baking?
Yes, steak and kidney pie can be frozen before baking. Assemble the pie as usual, then wrap it tightly in plastic wrap and foil before freezing. When ready to bake, thaw it in the fridge overnight and bake as directed.
What type of kidney is best for steak and kidney pie?
Lamb’s kidneys are traditionally used in steak and kidney pie due to their mild flavor and tender texture. You can also use beef kidneys if you prefer a stronger taste.
How do I stop my pie pastry from going soggy?
To prevent soggy pastry, make sure the filling has cooled slightly before adding the pastry on top. You can also bake the pie on the lower shelf of the oven to help the pastry cook evenly.
Can I make steak and kidney pie without kidneys?
Yes, you can make steak and kidney pie without the kidneys. Simply omit them and add more beef or substitute them with mushrooms for a different texture and flavor.
Final Words
Mary Berry’s Steak and Kidney Pie is a true British classic, offering rich, hearty flavors that are perfect for a comforting meal. With its tender meat, savory gravy, and golden pastry, this pie is sure to become a family favorite.
Serve it with mashed potatoes and vegetables for a complete, satisfying dinner that everyone will love. Try this recipe today for a traditional dish that’s as delicious as it is timeless!
More By British Baking Recipes
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Mary Berry Steak And Kidney Pie
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Steak and Kidney Pie is a savory dish made from diced beef and lamb kidneys, slowly braised in a rich, flavorful gravy and topped with puff pastry. The filling is typically seasoned with onions, stock, and Worcestershire sauce, making the pie robust and satisfying. It’s a traditional British comfort food that’s beloved for its hearty, filling nature.
Ingredients
- 500g (1 lb) beef stewing steak – diced, for tender bites.
- 250g (8.8 oz) lamb kidneys – trimmed and diced, for the classic kidney flavor.
- 1 large onion – finely chopped, for sweetness and depth.
- 2 tablespoons plain flour – to thicken the filling.
- 500ml (17 fl oz) beef stock – for a rich, savory base.
- 1 tablespoon Worcestershire sauce – adds a tangy, umami flavor.
- 2 bay leaves – for an extra layer of flavor.
- Salt and pepper – to taste.
- 2 tablespoons vegetable oil – for browning the meat.
- 1 sheet of ready-rolled puff pastry – for a golden, flaky topping.
- 1 egg – beaten, for brushing the pastry.
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the pie.
- Brown the steak and kidneys: Heat the oil in a large frying pan over medium-high heat. Add the diced beef steak and lamb kidneys, season with salt and pepper, and cook until browned on all sides. Remove from the pan and set aside.
- Cook the onions: In the same pan, add the chopped onion and cook until softened. Stir in the flour and cook for an additional minute to thicken.
- Create the gravy: Gradually add the beef stock and Worcestershire sauce to the pan, stirring constantly to avoid lumps. Add the bay leaves and bring the mixture to a simmer.
- Combine the meat and gravy: Return the browned steak and kidneys to the pan, stir well, and simmer on low heat for 20-30 minutes to allow the flavors to meld. Remove the bay leaves before assembling the pie.
- Assemble the pie: Transfer the steak and kidney mixture into a casserole dish. Roll out the puff pastry if needed and place it over the filling, trimming any excess. Crimp the edges to seal and brush with beaten egg for a golden finish.
- Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve hot: Allow the pie to cool slightly before serving. Enjoy it with mashed potatoes or steamed vegetables for a complete meal.
