Jamie Oliver Steak and Kidney Pie is made with puff pastry, vegetable oil, braising steak, lamb kidney, onions, plain flour, beef stock, salt, black pepper, and Worcestershire sauce. This traditional British Steak and Kidney Pie recipe creates a tasty dinner that takes about 2 hours and 30 minutes to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Steak And Kidney Pie Recipe:
- Traditional British Dish: This recipe gives you a real taste of British comfort food with tender meat and a tasty pie.
- Rich Taste: The mix of steak, kidney, and a flavorful sauce makes this pie very delicious.
- Crispy Pastry on Top: The pie has a crispy pastry lid that tastes great with the meaty filling inside.
- Filling Meal: This pie fills you up well, making it perfect for when you are very hungry.
- Good for Special Dinners: You can make this pie for everyday meals or when you have guests over. It looks good and tastes even better.
What Is Steak And Kidney Pie?
Steak and kidney pie is a traditional British dish made from diced steak, kidney (usually lamb or beef), and gravy enclosed in a pastry shell, typically baked until golden and crisp.
What’s The Difference Between Steak And Kidney Pie And Pudding?
The main difference lies in the casing and cooking method. Steak and kidney pie is baked with a pastry crust, while steak and kidney pudding is made with a suet crust and is steamed.
🍖 Jamie Oliver Steak And Kidney Pie Ingredients
The base Ingredients:
- 300g puff pastry
- 1 whole egg and 1 egg yolk, beaten together
The Filling Ingredients:
- 2 tbsp vegetable oil
- 700g braising steak, diced
- 200g lamb kidney, diced
- 2 medium onions, diced
- 30g plain flour
- 850ml beef stock
- Salt and freshly ground black pepper, to taste
- A dash of Worcestershire sauce
🥧 How To Make Jamie Oliver Steak And Kidney Pie
- Preheat the Oven: Set your oven to 220°C (425°F).
- Brown the Meat: In a large frying pan, heat 2 tablespoons of vegetable oil. Brown the beef and kidneys well, seasoning with salt and pepper. Remove them and set aside.
- Cook the Onions: In the same pan, sauté the onions for 3-4 minutes until soft.
- Make the Filling: Return the beef and kidneys to the pan. Sprinkle with flour and stir to coat evenly. Pour in the beef stock and mix well. Bring to a boil.
- Simmer: Reduce the heat and let it simmer uncovered for 1½ hours. If the liquid reduces too much, add a bit more stock. Remove from heat, season with Worcestershire sauce, and let it cool completely.
- Prepare the Pie: Spoon the cooled filling into a pie dish. Roll out the pastry to about 5mm thick, making it slightly larger than the dish. Cover the dish with pastry, trim the edges, and crimp to seal.
- Bake: Brush the pastry with the beaten egg mixture. Bake for 30-40 minutes until golden-brown and puffed.
- Serve: Let the pie stand for a few minutes before serving. Enjoy it hot, ideally with a side of steamed vegetables or a simple salad.
💭 Recipe Tips:
- Prepare the Meat Well: Remove any extra fat and tough parts from the steak and kidneys for a better taste and texture.
- Brown the Meat Properly: Cook the meat in small amounts at a time. This will help it get a nice, rich brown color and add more flavor.
- Make the Gravy Right: After putting flour on the meat, cook it for a short time before you add the stock. This gets rid of the floury taste and makes the sauce smooth.
- Keep the Heat Right: Cook the filling on low heat so it simmers slowly. This helps the flavors come out better without losing too much liquid. If it gets too thick, just add a little more stock.
- Cool the Filling Before Baking: Let the meat mixture cool down all the way before you put the pastry on top. This keeps the pastry crispy and not soggy when baked.
🍛 What To Serve With Steak And Kidney Pie?
Steak and Kidney Pie pairs well with mashed potatoes, steamed green beans, roasted carrots, and buttered peas. It also can be served alongside a crisp green salad, Yorkshire puddings, red cabbage coleslaw, and Beetroot Relish.
🎚 How To Store Leftovers Steak And Kidney Pie?
- In the fridge: Store the cooled pie in an airtight container in the refrigerator for up to 3 days.
- In the freezer: Wrap the pie nicely or put it in a container that’s safe for the freezer. You can keep it frozen for 2 months. Thaw the frozen Steak And Kidney Pie in the fridge overnight before reheating.
🥵How To Reheat Leftovers Steak And Kidney Pie?
- In The Oven: Preheat your oven to 175°C (350°F). Place the pie in an oven-safe dish and cover lightly with foil. Heat for 20-25 minutes or until hot throughout. In The Microwave: Place a slice of the pie on a microwave-safe plate and cover with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes, checking and turning halfway through.
FAQ’S:
What Kidney Is In Steak And Kidney Pie?
Lamb kidney is most commonly used in steak and kidney pie due to its tender texture and rich flavor, though beef kidney can also be used.
How Do I Make The Pastry Crust Extra Crispy?
To achieve an extra crispy pastry crust, brush the top of the pie with a beaten egg or egg yolk before baking, and make sure to bake it at a high temperature (at least 220°C/425°F) until it’s golden brown.
How Do I Prevent The Pastry From Becoming Soggy?
To keep the pastry from getting soggy, cool your filling before putting it into the crust. Also, you can brush the inside bottom crust with beaten egg white before adding the filling. This helps stop the moisture from making the pastry soft.
More Jamie Oliver Recipe:
Jamie Oliver Steak And Kidney Pie Nutrition Facts
- Calories: 654
- Total Fat: 37g
- Saturated Fat: 8.2g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 14g
- Monounsaturated Fat: 11g
- Cholesterol: 261mg
- Sodium: 565mg
- Total Carbohydrates: 37g
- Dietary Fiber: 2.6g
- Sugars: 4.6g
- Protein: 43g
- Potassium: 793.2mg
Jamie Oliver Steak And Kidney Pie
Description
Jamie Oliver Steak and Kidney Pie is made with puff pastry, vegetable oil, braising steak, lamb kidney, onions, plain flour, beef stock, salt, black pepper, and Worcestershire sauce. This traditional British Steak and Kidney Pie recipe creates a tasty dinner that takes about 2 hours and 30 minutes to prepare and can serve up to 6 people.
Ingredients
The base Ingredients:
The Filling Ingredients:
Instructions
- Preheat the Oven: Set your oven to 220°C (425°F).
- Brown the Meat: In a large frying pan, heat 2 tablespoons of vegetable oil. Brown the beef and kidneys well, seasoning with salt and pepper. Remove them and set aside.
- Cook the Onions: In the same pan, sauté the onions for 3-4 minutes until soft.
- Make the Filling: Return the beef and kidneys to the pan. Sprinkle with flour and stir to coat evenly. Pour in the beef stock and mix well. Bring to a boil.
- Simmer: Reduce the heat and let it simmer uncovered for 1½ hours. If the liquid reduces too much, add a bit more stock. Remove from heat, season with Worcestershire sauce, and let it cool completely.
- Prepare the Pie: Spoon the cooled filling into a pie dish. Roll out the pastry to about 5mm thick, making it slightly larger than the dish. Cover the dish with pastry, trim the edges, and crimp to seal.
- Bake: Brush the pastry with the beaten egg mixture. Bake for 30-40 minutes until golden-brown and puffed.
- Serve: Let the pie stand for a few minutes before serving. Enjoy it hot, ideally with a side of steamed vegetables or a simple salad.
Notes
- Prepare the Meat Well: Remove any extra fat and tough parts from the steak and kidneys for a better taste and texture.
- Brown the Meat Properly: Cook the meat in small amounts at a time. This will help it get a nice, rich brown color and add more flavor.
- Make the Gravy Right: After putting flour on the meat, cook it for a short time before you add the stock. This gets rid of the floury taste and makes the sauce smooth.
- Keep the Heat Right: Cook the filling on low heat so it simmers slowly. This helps the flavors come out better without losing too much liquid. If it gets too thick, just add a little more stock.
- Cool the Filling Before Baking: Let the meat mixture cool down all the way before you put the pastry on top. This keeps the pastry crispy and not soggy when baked.