Steak And Kidney Pie Recipe Gordon Ramsay

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THE CLASSIC STEAK AND KIDNEY PIE



The Classic Steak and Kidney Pie image

This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!

Provided by MarieRynr

Categories     Savory Pies

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon beef drippings or 1 tablespoon cooking oil
1 1/2 lbs chuck steaks, cut into 1 inch dice
1/2 lb ox kidney (or lamb's, trimmed and diced)
12 ounces puff pastry
2 onions, chopped
3 carrots, peeled and cut into rough dice (5/8 inch)
butter
4 large flat mushrooms, cut into thick slices
2 tablespoons flour
1 teaspoon tomato puree
1 bay leaf
1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules)
Worcestershire sauce
salt and pepper
1 egg, beaten, for glazing

Steps:

  • Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
  • Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
  • Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
  • After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
  • Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
  • Preheat the oven to 220°C/425°F.
  • Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.

STEAK AND KIDNEY PIE



Steak and Kidney Pie image

You will need a 1.5-litre pie dish and a lidded casserole dish that can go on the stovetop.

Provided by Jan Bennett

Categories     main, dinner,

Time 3h50m

Number Of Ingredients 17

30g plain flour
sea salt and freshly ground black pepper
600g braising steak - diced into 2cm pieces
a big knob of unsalted butter
Olive oil - for cooking
1 large onion - chopped
1 good tablespoon tomato puree (paste in the US)
a good dollop of English mustard (Colman's of course)
200ml Black Sheep Ale
*350ml beef stock - made with a Knorr beef stock cube
1 nice-looking bay leaf
a sprig of fresh thyme - leaves only
a good splash of Worcestershire sauce
3 chestnut mushrooms - quartered
4 lambs kidneys - remove all the nasty white bits (best to use scissors) then chopped into pieces
320g ready-made and rolled puff pastry
1 egg yolk - lightly beaten to glaze

Steps:

  • In a shallow bowl or plate mix the flour with a good pinch of salt and pepper.
  • Roll the steak pieces in the seasoned flour to coat evenly, transferring the pieces to another plate as you go.
  • Melt half the butter in a large, heavy-based casserole with a drizzle of olive oil (which will help prevent the butter from burning too quickly).
  • Fry half the steak pieces over medium-to-high heat until browned all over.
  • Remove onto a plate and continue with the remaining meat, adding more oil and butter as necessary, until you've browned all the steak.
  • Now, with the browned steak set aside, add a little more oil to the casserole and fry the onion until softened and a nice light golden colour.
  • Add the tomato puree and stir for a couple more minutes then stir in the mustard.
  • Now pour in the ale and stir for just a minute or so and scrape the bottom of the pan with a wooden spoon to deglaze then add about 250ml of the stock; keep the rest aside in case you need it later.
  • Put the browned meat back into the pan and add the bay leaf, thyme and Worcestershire sauce.
  • Cover the pan with a lid and simmer on the stovetop for about 2 and a half to 3 hours by which time the beef will be lovely and tender. Be sure to check now and add the rest of the stock if you think it needs it.
  • *If you're using OX kidney rather than lambs, then you might want to add them in 10 minutes or so before the end of cooking as they take longer to cook than lambs kidneys.
  • Check it every now and then and giving it all a good stir.
  • Just as it seems nicely done, stir in the mushrooms and kidney and turn off the heat.
  • Transfer the mixture to a pie dish. If you do have gravy left then keep it and heat it up to pour over when you're ready to serve.
  • Brush the lip of the pie dish with a little of the beaten egg.
  • Roll the pastry to about 0.5mm thickness and about 4cm larger all round than the dish.
  • Place it over the top of the pie dish and scrunching and tucking it around the edge of the dish - nothing fancy needed (I can't do fancy) and it'll taste the same however you make it look around the edge!
  • Just make sure you press down the edge to seal. Using the pastry trimmings, you can make leaves if you want to.
  • Make a small hole in the centre of the pie to let the steam escape as it cooks. Insert a few sprigs of thyme in the hole and pop on your pastry leaves.
  • Brush the pastry with the beaten egg then bake for 30-40 minutes until golden brown and crispy.
  • Serve with some nice mash and peas or whatever else you fancy.

A GOOD STEAK & KIDNEY PIE



A good steak & kidney pie image

An old favourite - a traditional steak and kidney pie, comfort food at its best.

Provided by Ruth Watson

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 14

250g plain flour, plus extra for rolling
140g cold unsalted butter, roughly cubed
1 large egg yolk
1 small egg whisked with 1 tbsp milk, for the egg wash
1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig's and lamb's kidneys aren't suitable as they only need short cooking
1kg trimmed British top rump beef
250g flat mushrooms, unpeeled but wiped with a damp cloth
3 tbsp groundnut or vegetable oil
100g unsalted butter
1 large onion, peeled and thickly chopped
50-85g plain flour, depending on how thick you like your gravy
600ml off-the-boil water
1 tbsp Marigold Swiss vegetable bouillon powder
1 large bay leaf

Steps:

  • It's important to cook the meat a day ahead, so that you can discard any fat that has risen to the top, and so that the pastry doesn't slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour.
  • Cut button-mushroom-sized lobes of kidney from the white central core (discarding). Cut the beef into bite-sized cubes and cut the mushrooms into chunks.
  • Heat 1 tbsp of the oil in a large, heavy frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.
  • Wipe out the frying pan and return it to a low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden. Transfer to a large casserole, using a slotted spoon.
  • Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured.Return the frying pan to a mediumhigh heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.
  • Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy. Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify - it can then be skimmed off and discarded.
  • In the morning - return the pastry to cool room temperature, then roll it out thinly on a wellfloured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish - they should cover the flat rim and about halfway down the insides.
  • Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish. Don't overfill: reserve any excess gravy to serve hot with the pie.
  • Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.
  • Finally, an hour before serving - preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20° after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 3 grams fiber, Protein 54 grams protein, Sodium 1 milligram of sodium

GORDON RAMSAY'S SHEPHERD'S PIE



Gordon Ramsay's Shepherd's Pie image

I found this on a blog on the internet site I can do that. This is a recipe that author "Oggi" adapted from Gordon Ramsay's show "Kitchen Nightmares" where he tried to save the restaurant. This recipe ended up being the signature dish of the restaurant.

Provided by chefRD

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs extra lean ground beef (or lamb)
2 tablespoons olive oil
1 large onion, grated
1 large carrot, grated
3 garlic cloves, finely minced
2 tablespoons Worcestershire sauce
1 1/2 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon chopped rosemary
1 cup red wine
1 1/2 lbs yukon gold potatoes, peeled and quartered
water
1/2 teaspoon salt
1/4 cup heavy cream or 1/4 cup half-and-half cream
2 tablespoons butter
salt
1 cup chicken broth
2 teaspoons salt (to taste)
3 tablespoons parmesan cheese (grated-for mashed potato topping)

Steps:

  • Prepare the mashed potatoes:.
  • Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
  • Prepare the filling:.
  • Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
  • In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
  • Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
  • Transfer beef to a deep dish.
  • Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
  • Bake in a 400° F oven for 20 minutes or broil until top is brown.

Nutrition Facts : Calories 734.1, Fat 31.1, SaturatedFat 13.9, Cholesterol 179.5, Sodium 2057.9, Carbohydrate 45.4, Fiber 4.5, Sugar 6.1, Protein 55.8

STEAK AND KIDNEY PIE II



Steak and Kidney Pie II image

This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water.

Provided by Glenda

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Yield 6

Number Of Ingredients 13

1 recipe pastry for a 9 inch single crust pie
1 pound beef kidney
2 pounds round steak, cubed
2 tablespoons lard
2 onions, chopped
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
2 cups water
4 cups diced potatoes
6 tablespoons all-purpose flour

Steps:

  • Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
  • In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
  • Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
  • Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
  • Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
  • Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.

Nutrition Facts : Calories 657.8 calories, Carbohydrate 41.8 g, Cholesterol 403.2 mg, Fat 30.9 g, Fiber 4.3 g, Protein 50.6 g, SaturatedFat 10.4 g, Sodium 1168.9 mg, Sugar 2.6 g

STEAK AND KIDNEY PIE



Steak and Kidney Pie image

Provided by Food Network

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2 inch cubes
1/4 teaspoon salt
1 egg
2 to 3 tablespoons iced water
5 tablespoons oil
1 pound well marbled steak, cut into 1 inch cubes
12 ounces trimmed veal kidney (about 2 kidneys), cut into 1 inch cubes
Salt and freshly ground black pepper
10 ounces mushrooms, quartered 3 onions, chopped
3 tablespoons flour
2 tablespoons Worcestershire sauce
2 cups hot water
Milk, for brushing pastry
Sea salt
Freshly cracked black pepper

Steps:

  • Prepare the pastry: In a large bowl, combine flour with butter and salt. Mix lightly with your fingertips until butter forms peasized pieces. Whisk together egg and 1 tablespoon of the water. Add to flour mixture all at once, mixing gently with your fingertips. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  • Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
  • Meanwhile, heat 2 tablespoons of the oil in a casserole or Dutch oven. Add the steak and kidneys, season with salt and pepper, and cook, stirring, until just browned, about 3 minutes. Remove to a plate and reserve. Add 1 more tablespoon of oil to casserole, and add mushroom quarters. Cook over high heat, stirring, until light brown. Reserve on plate with meat. Add the remaining oil to the casserole, and add onions. Cook until well browned, about 5 minutes. Sprinkle the flour over the onions and stir so that the juices soak up the flour. Cook, stirring constantly, about 1 to 2 minutes.
  • Stir the Worcestershire sauce into the hot water, and pour over the hot onion mixture while whisking. Add the reserved meats and mushrooms, and any juices that have collected, and season with salt and pepper. Reduce the heat to low and simmer 3 to 4 minutes or until slightly thickened.
  • Preheat oven to 400 degrees F. Roll out the pastry to a thickness of 1/4inch. Fill a 9inch pie dish with the steak and kidney mixture. Dampen the edges of the dish with water, then fit the pastry on top, pressing it down well all around the edge to seal. Make a steam hole in the center, brush the top with milk and sprinkle with sea salt and freshly cracked black pepper. Bake for 25 minutes, or until pastry is golden.

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From ramsaysfinefoods.com


HOW TO MAKE STEAK AND KIDNEY PIE « MEAT RECIPES - FOOD HOUSE
The Classic Steak and Kidney Pie Recipe. Pre-heat your oven to 350 degrees. Put the pie, turnovers, or pastry on a cookie sheet on foil or parchment, and lightly cover with foil. For a 9-inch pie, heat for 15-20 minutes. A 5-inch pie will take about 12-15 minutes and turnovers will take about 10-12 minutes. Fill a 9inch pie dish with the steak and kidney mixture. Dampen the …
From foodhousehome.com


TRADITIONAL STEAK AND KIDNEY PIE RECIPE - NEWSBREAK
2021-07-23 While the U.S. and the UK may be similar in many ways, sharing the same language and a similar melting pot culture, we do have some significant differences. They drive on the left, we drive on the right, they use the metric system while we're still …
From newsbreak.com


HOW TO MAKE STEAK AND KIDNEY PIE | CHOCHO RECIPES
Gordon Ramsay Recipes Yes Chef Steak And Kidney Pie Gordon Ramsay Recipe Gordon Ramsay Steak . Chop the beef into cubes and cut the white parts out of the kidneys. How to make steak and kidney pie. Cut button-mushroom-sized lobes of kidney from the white central core discarding. To make a gravy sauce for your pie. Return kidney and.
From the-chocho.blogspot.com


STEAK AND KIDNEY PIE RECIPE GORDON RAMSAY - SHARE …
Cut button-mushroom-sized lobes of kidney from the white central core (discarding). Cut the beef into bite-sized cubes and cut the mushrooms into chunks. STEP 3 Heat 1 tbsp of the oil in a large, heavy frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.
From share-recipes.net


THE CLASSIC STEAK AND KIDNEY PIE RECIPE - FOOD NEWS
Bake for 35-40 minutes or until pie is golden brown. Slow Cooker Steak Kidney Pie Recipe Ingredients. 1 ½ pounds (720 g) stewing steak,cubed; 1/2 pound (240 g) ox kidney,cubed; 3 tablespoons cooking oil; 1 tablespoon unsalted butter; 2 yellow onions, peeled and chopped. Add the steak, kidney and remaining coating flour and cook for 5 minutes ...
From foodnewsnews.com


BEEF BOURGUIGNON GORDON RAMSAY RECIPE - DOWNLOAD RECIPE …
2021-12-05 steak and kidney pie recipe gordon ramsay | Deporecipeco from i1.wp.com. Start Audible Podcast. Beef bourguignon with celeriac mash in a bowl. Beef and barley stew a la bourguignon The ingredients needed to make beef bourguignon (one pot): Considered by many to be the mother of all stews, beef bourguignon is a french dish made with beef, bacon lardons, …
From pioneerwomandesign.galeborg.com


STEAK AND KIDNEY PIE RECIPE, GORDON RAMSAY
Kalp ve Damar Cerrahisi (KVC) Uzmanı. +90 (532) 375 96 58; [email protected]
From drilhansanisoglu.com


STEAK AND ALE PIE GORDON RAMSAY RECIPES
Buy diced beef or chop your own from a larger cut to make these top-rated recipes. Enjoy classic boeuf bourguignon, stews, pies, curries and more. Enjoy classic boeuf bourguignon, stews, pies, curries and more.
From tutdemy.com


RECIPE OF GORDON RAMSAY STEAK AND KIDNEY PIE | THE BRITISH MEAL
2020-12-31 The ingredients needed to make Steak and Kidney Pie: Take 320 g stewing beef; Make ready 15 g tesco plain flour; Prepare 245 g kidney; Make ready 200 g wild mushrooms
From britishmeal.netlify.app


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