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Steak and Kidney Pie

Amanda Wren-Grimwood
Slow cooked steak and kidney with mushroom and onions, topped with a buttery suet pastry
5 from 1 vote
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Servings 4


  • 750 g stewing or braising steak cubed
  • 500 g or 3 pigs kidney cored and chopped
  • 250 g or 8 mushrooms chopped
  • 2 large onions chopped
  • 1 tbsp Worcester sauce
  • 1 tbsp plain flour
  • 1 pint beef stock
  • seasoning
  • 1 tsp dried thyme
  • oil to fry

For the pastry

  • 10 oz / 185g plain flour
  • 1 tsp salt
  • 3 oz / 90g butter
  • 2.5 oz / 75g shredded suet or lard
  • Beaten egg to glaze.


  • Fry the onions for a few minutes over a medium heat to soften and add the mushrooms. Transfer to a casserole dish.
  • Increase the heat and brown the steak with salt and pepper, transfer to casserole.
  • Add the kidney to the pan for a minute and then sprinkle in the flour, stock and Worcester sauce.
  • Bring to the boil and then combine with ingredients in the dish.
  • Cover and cook for about 4 hours on Gas 3, or 8 hours on high in a slow cooker.
  • Transfer the mixture to a pie dish and cool and cover, ideally overnight.
  • In a food processor pulse the pastry ingredients together until they resemble breadcrumbs.
  • Add cold water and pulse until it forms a dough.
  • Cover in cling film and refrigerate for 20 minutes.
  • Roll out to cover the dish and decorate. Add a few slits to the top and glaze with beated egg..
  • Cook in the oven at Gas 4-5 / 180 C for about 20 minutes.
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