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.
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
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
- 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.