World Flavors Cookbook

Steak and Kidney Pie

A rich and savory pie filled with slow-cooked beef and lamb kidney in a thick gravy, covered with a flaky pastry crust.

Cuisine: England

Ingredients

• 700g beef chuck, cubed
• 200g lamb kidneys, cleaned and chopped
• 2 onions, chopped
• 2 tbsp flour
• 500ml beef stock, Worcestershire sauce
• Flaky or puff pastry dough
• Egg wash

Instructions

1. Brown beef and kidneys in batches.
2. Sauté onions, return meat to pan, and stir in flour.
3. Add stock and seasonings. Simmer for 1.5 hours until tender.
4. Transfer to a pie dish.
5. Cover with pastry, seal the edges, and brush with egg wash.
6. Bake at 200°C for 25-30 minutes until the pastry is golden.