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Steak & kidney pie with English mustard gravy


  • Seal the beef in hot oil and drain well.
  • Then remove any excess oil from the pot and gently saute the onion, celery, carrots and garlic until softish. Then add the flour and briefly cook, continually stirring.
  • Add the stock, tomatoes and mustard to the pot. Mix well, season and return the beef with the kidneys and parsley. Stir well and bring to the boil. Turn the heat down, cover and gently simmer for about 1½ hours until tender. Then remove from the heat and allow to cool a little.
  • When ready, preheat oven to 190°-200°C.
  • Transfer the mixture to a gratin (pie) dish and top with a pastry sheet, cutting off any edges.
  • Cut leaf shapes out of the remaining pastry sheet.
  • Then cut soft lines (not all the way through) on the pastry top and arrange the pastry leaves on top of the pie.
  • Mix together the egg and milk and generously brush the pastry with the egg wash and cook in the oven for about 30 mins until risen and golden brown.
  • Serve with a simple green salad on the side.


  • 1.5 kg beef, cubed
  • olive oil
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 1 garlic clove, crushed
  • 3 tbsp plain flour
  • ¾ litre beef stock
  • 2 cans diced tomatoes, drained a little
  • 1-2 heaped tbsp English mustard
  • freshly ground salt & pepper
  • 5 lamb's kidneys, halved, cored & chopped
  • 3 tbsp freshly chopped parsley
  • 2 puff pastry sheets
  • 1 egg
  • 4 tbsp milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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