Steak Kidney Pie The Way My Mother Made It Recipes

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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

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.

THE ULTIMATE STEAK AND KIDNEY PIE



The Ultimate Steak and Kidney Pie image

Steak and kidney pie is a favorite in Britain. This recipe produces a golden pastry with a hearty, meaty filling, perfect for colder months.

Provided by Elaine Lemm

Categories     Dinner     Lunch     Entree     Pie

Time 3h45m

Number Of Ingredients 20

For the Filling:
1/3 cup all-purpose flour
Salt (to taste)
Black pepper (to taste)
1 1/2 pounds beef chuck steak (or other tough beef; cut into 1-inch cubes)
1/2 pound/250 grams beef kidney (cleaned and chopped into 1-inch cubes)
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
2 large onions (thinly sliced)
2 carrots (cut into 1-inch cubes)
3 1/2 cups beef stock (hot)
For the Pastry:
2 1/4 cups all-purpose flour
Pinch of salt
8 tablespoons (1 stick) butter (cubed; or an equal mix of butter and lard)
2 to 3 tablespoons water (cold)
For Glazing:
1 large egg (beaten)
1 pound green beans (steamed)
1 pound broccoli (steamed)

Steps:

  • Gather the ingredients.
  • Add the steak, kidney, flour, salt, and pepper to a large bowl. Toss until well coated.
  • In a large Dutch oven or other heavy-duty pot, heat the 2 tablespoons butter and 1 tablespoon oil on medium-high heat.
  • When the butter melts, add the meat to the pan, in batches if necessary. Cook until golden brown, 5 to 7 minutes per batch. Refresh the butter and oil in the pan between batches as needed. Remove the meat to a plate as it becomes done. Set aside.
  • If the pan is dry, refresh with 1 tablespoon oil. Add the onions and carrots. Cook until they begin to soften, about 5 minutes.
  • Return the meat to the pan with any accumulated juices from the plate. Add the stock and stir to combine.
  • Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is tender and the sauce has thickened, about 1 1/2 hours. Remove the cover and continue to cook to thicken the sauce, stirring frequently, 30 minutes more.
  • Adjust the seasoning with salt and pepper to taste. Remove from the heat, place into a 6-cup deep pie dish, and let cool completely.
  • Gather the ingredients.
  • Put the flour, salt, and butter in a large bowl.
  • Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
  • Add 2 tablespoons of water to the mixture. Using a cold knife, stir until the dough binds together. Add more water, a teaspoon at a time if the dough is too dry.
  • Form the dough into a disk, wrap, and chill for about 30 minutes.
  • Position a rack in the center of the oven and heat to 400 F. Roll out the pastry to 1/8-inch thick and wide enough to cover the pie dish.
  • Cut a tiny hole in the center to slip over a steam funnel if using. Alternatively, cut 3 to 4 (1-inch) slits in the center of the dough to vent the filling while baking.
  • Brush the rim of the pie dish with water and place a pie funnel in the center of the filling, if using.
  • Place the pastry over the dish and funnel (if using), pressing it down, trimming to fit the rim of the dish.
  • Crimp the edges of the dough using your thumb and first finger.
  • Beat the egg with 1 tablespoon of water. Brush the top of the pie with the egg wash.
  • Bake until the pastry is crisp and golden, about 40 minutes.
  • Serve immediately.

Nutrition Facts : Calories 588 kcal, Carbohydrate 29 g, Cholesterol 350 mg, Fiber 2 g, Protein 39 g, SaturatedFat 17 g, Sodium 471 mg, Sugar 3 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g

MUM'S STEAK AND KIDNEY PIE



Mum's steak and kidney pie image

A really delicious and foolproof steak and kidney pie!

Provided by hot-pink

Time 3h

Yield Serves 4

Number Of Ingredients 7

1 large onion, diced
Approx. 2lb (907g) stewing or braising steak, cut into rough 1 inch cubes
3-4 kidneys (lambs or pigs), diced without cores (ask your butcher to do this if possible)
3 beef stock cubes
6-8 tsp beef gravy granules
500g packet ready made pastry (we like Jus-Rol)
a little milk or water

Steps:

  • Preheat oven to 190c/fan 170c/gas 5. Put onion, steak and kidneys into a large casserole dish. Pour over boiling water until meat is completely covered (this will seal the meat). Crumble the stock cubes into the dish and stir well. Place in the pre-heated oven for 2 hours.
  • 20 minutes before the end of the two hours, remove the dish from the oven and sprinkle the gravy granules into the mixture, until the mixture is thickened to your liking. Stir, then return to oven for the final 20 minutes.
  • While the meat is finishing, cut the block of pastry in half. Take the first half, and roll out on a floured surface to about 5mm (this can be adapted to your liking, but make sure there is enough to line your pie dish with some excess). Using a 9-inch pie dish, line the bottom with the pastry, making sure there are no gaps between the tin and pastry, and the pastry is pressed firmly against the sides of the tin. Take the second half of the pastry, and roll out on your floured surface, to roughly the same thickness, ensuring it will cover the top of the pie with some excess.
  • Remove the meat from the oven, and use a slotted spoon to transfer all the meat to the pie. Add leftover gravy, you can use however much you like but be careful not to use too much as it will boil. Dampen the crust of the pastry with milk or water, then place the lid on top, pressing firmly all round the edges to seal. Trim off the excess pastry, using a sharp knife or kitchen scissors. if you like, you can take a fork, and, using the back, make a pattern round the edge of the pie- as well as being decorative, this will help seal it.
  • Place the pie in the still-hot oven for 20 minutes, or until golden brown. If you like, you can strain any remaining gravy and serve it with the pie.

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

STEAK AND KIDNEY PIE WITH BACON AND MUSHROOMS



Steak and Kidney Pie with Bacon and Mushrooms image

A delicious steak, kidney and potato pie including bacon, mushrooms and red wine. Excellent winter fare.

Provided by Nat P

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 6h50m

Yield 8

Number Of Ingredients 15

½ pound beef kidney
1 tablespoon vegetable oil
¼ cup all-purpose flour
salt and pepper to taste
1 pound beef for stew, cut in 1 inch pieces
4 slices thick sliced bacon, cut into 1 inch pieces
1 medium onion, chopped
1 (6 ounce) package sliced mushrooms
½ cup beef stock
½ cup red wine
4 large potatoes, peeled, cut into 1-inch chunks
2 tablespoons butter
½ cup milk
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten with 2 teaspoons water

Steps:

  • Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
  • Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
  • Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

Nutrition Facts : Calories 767.5 calories, Carbohydrate 65.9 g, Cholesterol 190.3 mg, Fat 42.6 g, Fiber 5.5 g, Protein 27.9 g, SaturatedFat 13.7 g, Sodium 539.4 mg, Sugar 3.9 g

STEAK & KIDNEY PIE: THE WAY MY MOTHER MADE IT!



Steak & Kidney Pie: the Way My Mother Made It! image

I am a Brit living in Florida and brought this recipe with me when I moved here over 25 years ago - and it's still made on a regular basis. The secret is slow cooking the meat to increase the flavour. The addition of a good beer is optional and you may not want to do this if it is for children also. This recipe has a fairly long preparation time and should be cooked a day in advance of when you plan to eat it. A good steak & kidney pie should not be fancied up with exotic herbs, spices or vegetables. Some of my American friends have loved this pie although, on occasion, I had to substitute additional mushrooms (just before baking) for kidneys. You really don't taste the kidneys; they just enhance the flavour.

Provided by The Flying Scotsman

Categories     Savory Pies

Time 3h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

1 lb beef steak
3 -4 ounces lambs kidneys
1 beef stock cube
5 -6 fresh mushrooms, cut into quarters
flour
salt
pepper

Steps:

  • Cut the meat into 1" cubes(approx.).
  • Cut up the kidneys into small pieces.
  • Season the flour with salt & pepper and place into a large Ziploc bag. Place the meat in the bag and move around until it is all coated with the flour
  • Place the meat into a tall sided frying pan.
  • Crumble in the stock cube and cover with just enough water to cover the meat.
  • Cook very slowly at about 200F for about 3 hours.
  • Let it become cold after cooking (covered dish in the fridge is fine).
  • When ready to make the pie, line a pie dish with shortcrust pastry, put in the meat and add the mushrooms.
  • Cover with puff pastry, having wet the shortcrust to encourage the puff pastry to stick to it.
  • Place in a 450F pre-heated oven for 20-30 minutes until the pastry is cooked
  • Serve hot with roast potatoes, carrots and gravy.

Nutrition Facts : Calories 18.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 48.3, Sodium 125, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 2.8

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STEAK AND KIDNEY PIE (STEP-BY-STEP) - ZIMBOKITCHEN
2012-11-06 With your steak and kidney set-aside grease your pie dish and set aside. Sprinkle some flour on your board and get your rolling pin ready. Preheat oven to 180 degrees Celsius ( 360 F, gas mark 6) bake. Lay your pastry onto your floured board and cut in half. Roll it into a ball using your hands.
From zimbokitchen.com


STEAK AND KIDNEY PIE RECIPE GORDON RAMSAY - DEPORECIPE.CO
2013-12-10 Steak Mushroom And Stout Pie My Little Larder. Perfect Homemade Pie Crust Recipe 2021 Masterclass. Game Of Thrones Winterfell Steak Kidney Pie Crazy Chef You. Steak And Ale Pie Gordon Ramsay. Best Easiest Way To Cook Tasty Mom S Apple Pie Recipes By Gordon Ramsay Browse Web App.
From deporecipe.co


STEAK AND KIDNEY PIE RECIPE? : UK_FOOD - REDDIT.COM
Ever since my mom and I started watching Pie in the Sky I have wanted to try my hand at making a real homemade steak and kidney … Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts
From reddit.com


STEAK AND KIDNEY PIE RECIPE | PIE RECIPES | PBS FOOD
Ingredients; Pastry for 9-inch double pie crust; 1 lb. lean stewing beef trimmed and cubed; 1 lb. ox kidney cored and chopped; 2 tablespoons salt and freshly ground pepper
From pbs.org


EASIEST WAY TO MAKE TASTY BEEF STEAK AND KIDNEY PIE - FOOD RECIPES
2021-03-26 Cut the round steak into one-inch pieces. heat oil in heavy skillet and brown beef cubes on all sides. Beef steak and Kidney Pie step by step. Make the Filling Place flour in a large bowl, season with salt and ground black pepper, add the cubes of steak and kidney, and toss well in the flour until evenly coated. Heat 2 tablespoons butter and ...
From foodrecipes.buzz


KITCHEN FAIL STEAK AND KIDNEY PIE - HAVEKNIVESWILLCOOK.COM
2011-03-14 So I ordered some grass fed beef kidney and steak from Lewis Waite Farm, and finally had the chance last week to thaw them out and work on the pie. The thing is this: When we made beef kidneys in culinary school, I could barely stand to taste them. Yet Tuppy Glossup and Mr. Whittingsall managed to convince me that Steak and Kidney pie could be ...
From havekniveswillcook.com


STEAK AND KIDNEY MINI PIES... PERFECT FARE FOR BONFIRE NIGHT!
2011-11-02 1. Toss the steak and kidney pieces in flour. Melt some butter in a large saucepan or cast iron casserole dish and brown the meat 4-5 chunks at a time to avoid creating steam in the pan. 2. When all the pieces of meat are browned, return them all to the pan on a low heat and add the mushrooms and stock cube/paste/whatever with enough liquid to ...
From maisoncupcake.com


MUM'S STEAK AND KIDNEY PLATE PIE | RECIPES | DELIA ONLINE
2021-07-31 Put the pastry in a polythene bag and place in the refrigerator to rest. Pre-heat the oven to gas mark 6, 400°F (200°C) and place a baking sheet on a high shelf to pre-heat as well. To make the pie, first cut the pastry in half and, on a lightly floured surface, thinly roll out one half into a circle approximately 11 in (28 cm) in diameter.
From deliaonline.com


STEAK AND KIDNEY PIE (PALEO, AIP) - THE CURIOUS COCONUT
2015-12-14 Remove from pan and strain pan drippings, leaving about 2 TB of fat for cooking veggies. Add mirepoix to heated fat in pan and cook til fragrant, about 3-4 minutes. Next, add mushrooms and garlic, cooking about 2-3 minutes. Add kidney and ground beef back to the pan along with salt, bay leaves, and bone broth.
From thecuriouscoconut.com


STEAK AND KIDNEY PIE WITH BLACK GARLIC AND THYME
2014-01-07 Preheat the oven to 180 c. Heat the oil in a flameproof pot, add the chopped onions carrots and celery and sweat for a few minutes until golden. Add the Black Garlic and allow to cook for a minute or two. Remove with a slotted spoon and place on a plate. Put the flour into a freezer bag, season with salt and pepper, add the beef and kidneys and ...
From kenmarefoodies.com


THE 20 BEST NIGELLA LAWSON RECIPES: PART 2 - THE GUARDIAN
2017-03-28 Pour the milk over, drop in the parsley stalks, put in the 2 tomato halves, then find a space to crack in the egg. Drain the peas, add them and …
From theguardian.com


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