Hamdi Saidani Jamie Oliver traditional British Steak and Kidney Pie is one of the best and easiest recipes to follow. This Steak and Kidney Pie is made with beef chuck steak, kidney lamb, onions, carrots, and other flavorful ingredients. This quick recipe takes about 2 hours to complete cooking and can serve about 6 persons. Please feel free to leave your feedback about the recipe.
What Is Steak And Kidney Pie
Steak and Kidney Pie is a delicious pie filled with diced beef and kidney, typically from a lamb or pig. The top of the pie is usually baked to a golden brown, and the filling is rich and savory, offering a unique taste that combines the flavors of the meat and kidney. People often eat Steak and Kidney Pie for dinner with vegetables or salad.
Where Did Steak And Kidney Pie Originate
Steak and Kidney Pie comes from the United Kingdom. It started as a meat pie in medieval times. People added kidneys to the pie in the 19th century. Now, it’s a favorite dish in Britain and many other places.
What Is In Steak And Kidney Pie
Steak and Kidney Pie has diced beef steak and kidney in it. The kidney is usually from a lamb or pig. The pie also has chopped onions and herbs. Sometimes, people add Worcestershire sauce for more flavor. The filling goes inside a puff pastry and is baked until it’s golden brown. The pie is rich, meaty, and very satisfying.
Jamie Oliver Steak and Kidney Pie Ingredients
- 1 tablespoon beef drippings or cooking oil
- 1 1⁄2 lbs chuck steaks, cut into 1 inch dice
- 1⁄2 lb ox kidney (or lamb’s, trimmed and diced)
- 24 ounces puff pastry (12 ounces for the bottom crust, 12 ounces for the top)
- 2 onions, chopped
- 3 carrots, peeled and cut into rough dice (5/8 inch)
- Butter
- 4 large flat mushrooms, cut into thick slices
- 2 tablespoons flour
- 1 teaspoon tomato puree
- 1 bay leaf
- 1 pint veal stock (or water and stock cube or granules)
- Worcestershire sauce
- Salt and pepper
- 1 egg, beaten, for glazing
How To Make Jamie Oliver Steak and Kidney Pie
- Preheat your oven to 220°C/425°F.
- Roll out half of the puff pastry to fit your pie dish. Lay it in the dish and press it into the corners. Trim off any excess pastry hanging over the edge. Prick the bottom with a fork to prevent it from puffing up during baking.
- Bake the bottom crust in the preheated oven for about 10-15 minutes, or until it’s lightly golden. This is called “blind baking” and it helps to prevent the bottom crust from becoming soggy.
- While the bottom crust is baking, heat a large frying pan with a bit of the beef drippings or oil. Season the cubed beef with salt and pepper. Sear the beef in the pan until it’s well browned and sealed. Remove the beef from the pan and place it into a large saucepan.
- If needed, add a bit more oil to the frying pan. Season the kidneys and quickly sear them in the hot pan. Transfer them to the saucepan with the beef.
- Melt a small amount of butter in the pan and sauté the onions and carrots for 2-3 minutes. This will help to lift any remaining flavors from the meat. Transfer the onions and carrots to the saucepan with the meat.
- Briefly fry the mushroom slices in a bit more butter, then set them aside.
- Place the saucepan on medium heat, stir in the flour, and cook for 2-3 minutes. Add the tomato puree, bay leaf, and mushrooms. Pour in the stock and bring the mixture to a simmer, skimming off any impurities that rise to the surface. The meat should be just covered with the stock; if it’s not, add a bit more stock or water. Let the mixture simmer gently, partially covered, for 1 1/2 to 2 hours. You may need to skim it several times during the cooking process.
- After 1 1/2 hours, check the meat for tenderness. If it’s not quite tender enough, let it cook for an additional 30 minutes. If the meat is simmering gently, you won’t need to add any additional stock or water. The sauce will have reduced, thickening its consistency and intensifying its flavor.
- Taste the mixture for seasoning, adding a dash or two of Worcestershire Sauce if needed. Transfer the mixture to the pre-baked pie crust and let it cool until it’s lukewarm.
- Roll out the remaining puff pastry to create the top crust. Cut a strip of pastry to fit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush the strip with egg. Make sure the pastry top is larger than the dish, then place it on top. Push down around the sides, trim the excess, and crimp the edges for a neat finish. Brush the top with egg wash.
- Bake the pie in the preheated oven for about 30 to 40 minutes, or until the top crust is golden brown. Let it cool for a few minutes before serving. Enjoy your Steak and Kidney Pie with a bottom crust!
Recipe Tips:
- Serving the Pie: You can serve the pie straight from the dish. Just cut it and lift out the slices with a pie server.
- Removing the Pie: If you want to present the whole pie outside of the dish, it’s a bit more challenging, especially with a soft filling like Steak and Kidney Pie. One way to do this is to use a pie dish with a removable bottom. After the pie has cooled a bit, you can carefully lift it out of the dish. Be aware that this can be tricky and there’s a risk the pie might break apart.
- Pie Dish Choice: For a Steak and Kidney Pie with a bottom crust, a metal or ceramic pie dish works well, also Metal pie dishes conduct heat quickly which helps to avoid a soggy bottom crust.
What Does Steak And Kidney Pie Taste Like
Steak and Kidney Pie tastes like a mix of hearty beef and a slightly earthy kidney. The crust is buttery and flaky, which adds a nice crunch. It’s a rich and savory dish.
What To Serve With Steak And Kidney Pie
Jamie oliver Steak and Kidney Pie goes well with Potatoes Anna, White Bean Dip, Celery Soup or Sweet Potato Fritters.
How to Store Steak and Kidney Pie
After the pie cools down, put it in an airtight container. You can keep it in the fridge for 3-4 days.
Can I Freeze Steak and Kidney Pie
Yes, you can freeze Steak and Kidney Pie. Make sure it’s fully cooled, then put it in a freezer-safe container. It can stay in the freezer for up to 3 months. To eat it, thaw it in the fridge overnight and reheat it in the oven.
How To Reheat Steak and Kidney Pie
To reheat Steak and Kidney Pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any drips and heat it for about 20-25 minutes, or until it’s hot all the way through.
How To Make It Gluten-Free
To make this Steak and Kidney Pie recipe gluten-free, simply replace the regular flour with a gluten-free flour blend, and use a gluten-free puff pastry for the crust. Ensure all other ingredients, like stock cubes and Worcestershire sauce, are also gluten-free.
How To Make It Keto
The traditional Steak and Kidney Pie is not keto-friendly due to the flour and pastry. For a keto Steak and Kidney Pie, use a low-carb crust like almond flour and thicken the filling with xanthan gum.
Vegan And Vegetarian Steak and Kidney Pie
- Vegan: To make a vegan Steak and Kidney Pie, replace the beef and kidney with hearty vegetables like mushrooms or vegan meat substitutes. Use vegan puff pastry and plant-based oil instead of beef drippings.
- Vegetarian: For a vegetarian Steak and Kidney Pie, replace the beef and kidney with a mix of mushrooms and perhaps some hearty beans for texture. Use vegetarian puff pastry and cooking oil instead of beef dripping.
Steak and Kidney Pie Calories And Nutrition Facts
- Calories: 523
- Total Fat: 21.3g
- Saturated Fat: 11.2g
- Trans Fat: 0.4g
- Cholesterol: 52mg
- Sodium: 829mg
- Total Carbohydrate: 57.5g
- Dietary Fiber: 4.4g
- Sugars: 3.4g
- Protein: 20.3g
Try More Recipes:
- Shepherd’s Pie
- Vegetarian Cottage Pie
- Steak Pie
- Steak And Mushroom Pie
- Cheeseburger Pie
- Mince And Onion Pie
Jamie Oliver Steak And Kidney Pie
Description
Jamie Oliver traditional British Steak and Kidney Pie is one of the best and easiest recipes to follow. This Steak and Kidney Pie is made with beef, kidney lamb, onions, carrots, and a host of other flavorful ingredients. This quick recipe takes about 2 hours to complete cooking and can serve about 6 persons. Please feel free to leave your feedback about the recipe.
Jamie Oliver Steak And Kidney Pie Ingredients
How To Make Jamie Oliver Steak And Kidney Pie
- Preheat oven to 220°C/425°F. Roll out half of the puff pastry to fit your pie dish. Bake the bottom crust for about 10-15 minutes, or until it’s lightly golden.
- While the bottom crust is baking, heat a large frying pan with a bit of the beef drippings or oil. Sear the beef and kidneys separately in the pan and then transfer them to a large saucepan.
- Sauté the onions and carrots in the pan with some butter. Transfer them to the saucepan with the meat.
- Place the saucepan on medium heat, stir in the flour, and cook for 2-3 minutes. Add the tomato puree, bay leaf, and mushrooms. Pour in the stock and bring the mixture to a simmer. Let it simmer gently, partially covered, for 1 1/2 to 2 hours.
- Transfer the mixture to the pre-baked pie crust and let it cool until it’s lukewarm.
- Roll out the remaining puff pastry to create the top crust. Cut a strip of pastry to fit around the rim of the dish. Brush the rim of the pie dish with some beaten egg and apply the strip. Place the top crust, trim the excess, and crimp the edges. Brush the top with egg wash.
- Bake the pie in the preheated oven for about 30 to 40 minutes, or until the top crust is golden brown. Let it cool for a few minutes before serving.
Notes
- Serving the Pie: You can serve the pie straight from the dish. Just cut it and lift out the slices with a pie server.
- Removing the Pie: If you want to present the whole pie outside of the dish, it’s a bit more challenging, especially with a soft filling like Steak and Kidney Pie. One way to do this is to use a pie dish with a removable bottom. After the pie has cooled a bit, you can carefully lift it out of the dish. Be aware that this can be tricky and there’s a risk the pie might break apart.
- Pie Dish Choice: For a Steak and Kidney Pie with a bottom crust, a metal or ceramic pie dish works well, also Metal pie dishes conduct heat quickly which helps to avoid a soggy bottom crust.
- Steak and Kidney Pie can keep it in the fridge for 3-4 days.
- Steak and Kidney Pie can stay in the freezer for up to 3 months.
