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Steak & kidney pie


  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a thin layer of oil in a large heavy-bottomed pot (that can go into the oven) or casserole.
  • Flour and season the steak and kidneys and then brown, in 2-3 lots. Remove and wipe out the pot. 
  • Heat a little fresh oil with the butter in the pot and gently saute the onion until tender. Add the mushrooms and toss for a few minutes until well coated. Then add 2 tbsp flour and continually stir until cooked. Add the red wine, tomato paste, stock and seasonings. Mix well and bring to the boil.
  • Return the steak and kidneys to the pot with more stock to cover if needed. Put on the lid and cook in the oven for 1½-2 hours until very tender. Taste for seasoning and allow to cool a little.
  • Cut the pastry sheet in a large round and fill the pie dish (or gratin) with the pie mixture.
  • Beat the egg and milk. Then paint around the edges of the dish and cover with the pastry round. Brush with more egg wash and cook in the middle of the oven until golden brown.
  • Serve with mash and/or a simple green salad on the side.
  • nb. The pie mixture can be cooked over a very gentle heat, rather than in the oven, if you prefer.


  • olive oil
  • 900 gm stewing steak, cubed
  • 400 gm kidneys, cleaned, cored & cut into large pieces
  • plain flour
  • freshly ground salt & pepper
  • a good knob of butter
  • 1 large onion, chopped
  • 10 button mushrooms, quartered
  • 400 ml red wine
  • 1 tbsp tomato paste
  • 400 ml beef stock
  • 1 frozen puff pastry sheet
  • 1 egg
  • ¼ cup 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
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm