Jamie Oliver Steak And Kidney Pie

Steak and kidney pie. That name alone punches you in the gut, in a good way. It’s not shy. It’s not dressed up. Jamie Oliver’s version? It grabs your attention with thick, almost indecent gravy and a crust that snaps under your fork like a brittle secret. I made this on one of those grey Saturdays where you feel like cooking is the only thing that’ll make sense. And oh, it did. (inspired by Jamie Oliver)

Ingredients Needed

Pastry stuff:

• 300g puff pastry, cold, no shortcuts
• 1 whole egg and another yolk, whisked till it glows

The filling—the real deal:

• A good pour of vegetable oil
• 700g braising steak, hacked into rough chunks
• 200g lamb kidney, cleaned up but still a bit wild
• 2 onions, chopped like you mean it
• 30g plain flour, not fancy
• 850ml of strong, honest beef stock
• Salt and black pepper, however much your soul says
• Big splash of Worcestershire, no measuring, just feel it

How To Make Jamie Oliver Steak And Kidney Pie

1. Crank your oven. Full whack. 220°C. No gently does it here.
2. Grab your biggest, meanest pan. Get it hot—like angry hot. Oil in. Then meat. In batches, don’t crowd them or they’ll sulk and go grey. You want noise. Spitting. Browned bits stuck to the bottom. Season. Move the meat out.
3. Onions go in. They soften like they’re letting go of the day. Stir, don’t rush. Let them catch a little.
4. Toss the meat back. Snow a layer of flour over. Stir it in until it disappears. Then in with the stock. A good slosh. Stir it to life. It’ll hiss. Bubbling now. Smells like something primal.
5. Turn it low. No lid. Let it murmur away for an hour and a half. If it thickens too much, you know what to do. Bit more stock. Then the Worcestershire – it wakes everything up. Cool it down. It matters. Hot filling ruins pastry like heartbreak ruins good songs.
6. Into the dish with that glorious stew. Pastry over the top like a warm hug. Trim it, tuck it in, crimp like you’re patching a quilt. Egg wash over—don’t be stingy.
7. Bake. 30 to 40 minutes. It should puff, blister, shine. Leave it a minute. Then cut in. Let the steam hit your face. You earned that.

Why I Love This Recipe

Because it’s gutsy. It’s not for the polite. It’s for nights with rain against the window and muddy boots by the door. I made this when I needed a win. We tore into it like wolves. It tasted like tradition and defiance and gravy all at once.

Recipe Tips

• Kidneys, Trim them like you mean it. Grit ruins everything.
• Sear your meat till it talks back.
• Bit of red wine to lift the sauce—worth it.
• Thyme if you’ve got it, but don’t stress.
• Let it all cool down. Hot mix + pastry = sadness.

How To Store This Jamie Oliver Steak And Kidney Pie

• Room temp: Two hours, tops. Then wrap it or eat it. That’s your window.
• Fridge: Foil it. Lid it. Whatever. Just airtight. You’ve got three days.
• Freezer: Wrap it like it’s precious. Because it is. Two months max.
• Reheating: Oven wins. 175°C. Foil on. 20 mins. Microwave? Only if you must. It works, kind of. Just know your crust will sulk.

Let’s Answer a Few Questions!

Which kidneys, then?
Lamb’s the classic. Milder. Beef’s a bit much for me. Your call.

Can I prep ahead?
Absolutely. The day before even makes it better. That flavour has time to brood.

Hate kidney. Can I skip it?
Sure. Double down on the beef. You’ll still want to lick the plate.

Can I throw veg in?
Yeah. Mushrooms, carrots… they soak it up beautifully.

Nutrition Facts (per serving)

• Calories: 654
• Carbs: 37g
• Protein: 43g
• Fat: 37g
• Sugar: 4.6g
• Fibre: 2.6g
• Sodium: 565mg

Try More Recipe:

• Jamie Oliver Mulled Wine Ham
• Jamie Oliver Prawn And Chorizo Orzo
• Jamie Oliver Venison Stew