Steak and kidney pie combines slow-cooked beef, kidney and thick onion gravy beneath a golden pastry crust. You’ll find that traditional British combination in Delia Smith Steak and Kidney Pie Recipe, with tender meat and a rich filling wrapped in homemade shortcrust pastry.
Ingredients
For the steak and kidney filling:
- 450g braising steak or chuck steak
- 225g ox kidney, trimmed
- 25g beef dripping
- 2 medium onions, chopped
- 1½ tablespoons plain flour
- 425ml beef stock
- 1 teaspoon Worcestershire sauce
- ½ teaspoon fresh thyme, chopped
- Salt and freshly ground black pepper
For the shortcrust pastry:
- 225g plain flour
- 50g butter
- 50g lard
- 2–3 tablespoons cold water
- A pinch of salt
- Extra flour for rolling
For the glaze:
- 1 egg, beaten
- 1 tablespoon milk
Recipe Information:
- Prep Time: 35 minutes
- Cooking Time: About 3 hours
- Servings: 4–6
- Difficulty: Moderate
- Cuisine: British
How to Make Delia Smith Steak and Kidney Pie
Step 1
Start by preparing the meat. Cut the steak into approximately 2.5cm cubes, removing any tough pieces of fat or gristle. Trim the kidney by cutting away the white central core, then chop it into small pieces. Keeping the kidney pieces smaller than the steak helps distribute their stronger flavour throughout the filling.
Preheat your oven to 140°C (275°F/Gas Mark 1). Heat the beef dripping in a large, ovenproof casserole over medium-high heat. Add the steak in batches and brown it on all sides. Avoid overcrowding the pan because the meat will release moisture and steam instead of browning.
Remove the steak and briefly brown the kidney. Add the onions and cook for about 6 minutes until they begin to soften. Return the meat to the casserole, sprinkle over the flour and stir until everything is coated.
Slowly pour in the beef stock, stirring as you go. Add the Worcestershire sauce, thyme, salt and black pepper. Bring the mixture to a gentle simmer, cover with a lid and transfer to the oven.
Cook for approximately 2 hours, or until the steak becomes tender. Check the gravy before removing the casserole. It should be thick enough to coat the meat without looking dry. If the sauce seems thin, simmer it uncovered on the hob for a few minutes. Allow the filling to cool completely before assembling the pie.
Step 2
While the filling cools, prepare the shortcrust pastry. Place the flour and salt in a mixing bowl, then add the butter and lard cut into small pieces.
Rub the fat into the flour using your fingertips until the mixture looks like fine breadcrumbs. Add cold water gradually, mixing with a knife until the dough begins to come together. You only need enough water to hold the ingredients together, so avoid making the dough sticky.
Gather the pastry into a ball, wrap it and refrigerate for 30 minutes. Resting makes it easier to roll and reduces the chance of the pastry shrinking during baking.
Preheat the oven to 200°C (400°F/Gas Mark 6). Divide the dough into two portions and roll out the first piece on a lightly floured surface.
Line a greased pie dish with the pastry, pressing it gently against the base and sides. Spoon in the cooled steak and kidney filling, spreading the meat evenly so each serving gets a good mixture of steak, kidney and gravy.
Step 3
Roll out the remaining pastry to make the lid. Brush the edges of the pastry base with a little beaten egg mixed with milk, then place the lid over the filling.
Press the edges firmly together and trim off any excess pastry. Crimp the edges with your fingers or a fork to give the pie a neat finish.
Cut a small hole in the middle of the lid to let steam escape. Brush the surface with the remaining egg glaze to help it develop a golden colour.
Place the pie on a preheated baking tray and bake for 10 minutes at 200°C. Reduce the temperature to 180°C (350°F/Gas Mark 4) and continue baking for another 40–45 minutes, until the pastry is crisp and golden and the filling is piping hot.
Leave the finished pie to rest for 10 minutes before serving. I prefer giving it this short rest because the gravy settles slightly, making the portions easier to serve without losing too much filling.
What to Serve With Delia Smith Steak and Kidney Pie
Steak and kidney pie is traditionally served with potatoes, cooked vegetables and sometimes additional gravy. The filling already has a strong beef flavour, so simple side dishes are usually the best choice.
Mashed potatoes are my first choice. Their soft texture goes nicely with the crisp pastry, and they absorb the thick onion gravy. A little butter and milk are enough to make the mash creamy without overpowering the pie.
Steamed peas and carrots are another traditional pairing. Peas bring a little sweetness, while carrots give the plate some colour. Buttered cabbage, broccoli or green beans also go well with the filling.
If you’re making Delia Smith Steak and Kidney Pie Recipe for a family Sunday lunch, I’d serve it with mashed potatoes, steamed greens and a small jug of extra beef gravy. That gives everyone a proper traditional British meal without adding too much to the plate.
Delia Smith Steak and Kidney Pie Nutrition Information
The following nutrition values are approximate for one serving when the pie is divided into six portions.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 500–550 kcal |
| Protein | 25–30g |
| Carbohydrates | 30–40g |
| Total Fat | 28–35g |
| Saturated Fat | 12–15g |
| Fibre | 2–3g |
| Sodium | Varies with seasoning |
Beef and kidney provide protein, iron and vitamin B12. Kidney also contains vitamin A, while the pastry contributes most of the fat and carbohydrates. The exact values depend on the cut of beef, the stock and the size of each portion.
FAQs
What type of steak is best for steak and kidney pie?
Braising steak and chuck steak are both good choices because they contain connective tissue that softens during slow cooking. More expensive cuts such as sirloin are unnecessary for this recipe.
Can I use lamb kidney instead of ox kidney?
Yes. Lamb kidney has a milder flavour and works well with beef. Remove the white centre before chopping it into small pieces.
Why is my steak and kidney pie filling tough?
The steak probably needs more cooking time. Braising cuts should cook gently until the connective tissue softens. If the meat still feels chewy, continue cooking it in the covered casserole before assembling the pie.
Can I prepare the filling a day ahead?
Yes. Cook the filling, cool it promptly and refrigerate it in a covered container. Assemble the pie with the chilled filling the following day. I actually prefer this method because it makes preparation easier.
Can I use puff pastry instead of shortcrust pastry?
Yes. Puff pastry gives the pie a lighter, flaky top, although it changes the traditional texture. You can use puff pastry for the lid and leave out the bottom crust, adjusting the baking time according to the pastry instructions.
How long does leftover steak and kidney pie last?
Store leftovers in a covered container in the refrigerator for up to two days. Reheat in the oven at 180°C until the filling is piping hot throughout. The oven also helps the pastry regain some of its crispness.