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Mary Berry Steak And Kidney Pie

Mary Berry Steak And Kidney Pie

  • Author: Ekani Ella
  • 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

Scale
  • 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

  1. Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the pie.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve hot: Allow the pie to cool slightly before serving. Enjoy it with mashed potatoes or steamed vegetables for a complete meal.

Did you make this recipe?

Find it online: https://britishbakingrecipes.co.uk/mary-berry-steak-and-kidney-pie/