Farmhouse Steak and Kidney Pie
Farmhouse Steak and Kidney Pie. Enjoy the rich, comforting flavors that make this dish a timeless favorite.
Ingrédients
- 500 g beef steak, cubed (stewing beef or chuck)
- 250 g lamb or beef kidneys, cleaned and chopped
- 2 onions, chopped
- 2–3 tbsp oil or butter
- 2 tbsp flour
- 2 cups beef stock
- 1 tbsp Worcestershire sauce (optional)
- 1 tsp black pepper
- 1–2 tsp salt (to taste)
- 1 tsp dried thyme or mixed herbs
- 1 bay leaf
- 1–2 carrots, chopped (optional)
- 2 sheets puff pastry (store-bought) or homemade (for the pastry)
- 1 egg (for egg wash) (for the pastry)
Instructions
- Clean kidneys well by removing the core and soaking in salted water or milk for 30 minutes. Rinse and chop.
- Heat oil or butter in a pot and brown the beef cubes in batches. Remove and set aside.
- In the same pot, sauté onions until soft and golden.
- Add kidneys and cook for a few minutes until lightly browned.
- Sprinkle flour over the meat and stir well to coat.
- Slowly add beef stock while stirring to avoid lumps.
- Add beef back into the pot along with herbs, pepper, salt, bay leaf, and Worcestershire sauce.
- Simmer on low heat for 60–90 minutes until meat is tender and gravy is thick. Add carrots if using.
- Let the filling cool slightly.
- Pour filling into a pie dish, cover with puff pastry, and seal edges.
- Brush with beaten egg and cut small slits on top for steam.
- Bake at 180°C for 30–40 minutes or until golden brown and crisp.
- Rest for 10 minutes before serving.
