Page title and description

Meat mains
Steak and kidney pie
Ingredients
- 1 tbsp oil for frying, e.g. vegetable or sunflower
- 450g steak and kidney pack
- 1 large onion, finely sliced
- 1 tbsp plain flour
- 450ml beef stock
- 1 bay leaf
- splash Worcestershire sauce
- 160g self raising flour
- 80g suet
- about 75ml water, to mix
- salt and pepper
Method
Prep time:
20 min
PT20M
Cooking time:
2h
30 min
PT2H30M
-
Step 1
Preheat oven to 220°C/Gas 8. -
Step 2
Heat the oil and fry the steak until browned, in batches if necessary. Remove with a slotted spoon into a dish and keep to one side. -
Step 3
Fry the kidney until browned, remove from the pan and reserve with the steak. -
Step 4
Add a little more oil if needed, and fry the onion for a few minutes to soften. -
Step 5
Put all the meat back into the pan, stir in the flour and cook, stirring continuously, for a couple of minutes. -
Step 6
Add the stock, bay leaf and Worcestershire sauce, and season with salt and pepper. -
Step 7
Bring to the boil, reduce the heat to a bare simmer and cook for about 1½ hours. -
Step 8
Check the meat is tender and cook for another half an hour if needed. Next, put the meat into a pie dish and reduce the sauce if necessary. -
Step 9
To make the pastry, mix the flour, suet and some salt and pepper in a large bowl. Using your hands, mix in just enough cold water to bring the pastry together; it should be slightly sticky. -
Step 10
Leave for 5 minutes, then roll out to a thickness of about ¾-1cm. Wet the edge of the pie dish and lay the pastry on top, pressing down to seal. -
Step 11
Make a small slit in the middle to let the steam out, then cook in the oven for about 40 minutes, until the pastry is cooked through and turning golden.