Jamie Oliver’s steak and kidney pie is a classic British dish that combines tender cuts of beef and kidney in a rich, savory gravy, all encased in crisp, golden pastry. This hearty pie works so well because the slow cooking melds the flavors perfectly, creating a comforting meal that’s ideal for family dinners or weekend feasts.
Ingredients
- 500g stewing beef, cut into 2cm cubes
- 300g lamb or beef kidneys, cleaned and chopped
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 carrot, diced
- 1 celery stalk, diced
- 150ml red wine (optional, but recommended for depth)
- 300ml beef stock
- 2 tbsp tomato purée
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 350g shortcrust pastry (for the base)
- 350g puff pastry (for the lid)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the kidneys: Rinse the kidneys under cold water and trim away any white core or sinew. Chop into bite-sized pieces and soak in cold water with a splash of vinegar for 15 minutes to reduce strong flavor, then drain and pat dry.
- Brown the meat: Toss the beef and kidney pieces in the plain flour seasoned with salt and pepper. Heat the olive oil in a large heavy-based pan over medium-high heat. Brown the meat in batches, setting aside once nicely caramelized.
- Sauté the vegetables: In the same pan, add the onion, garlic, carrot, and celery. Cook gently for 5-7 minutes until softened and aromatic.
- Deglaze and simmer: Pour in the red wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce by half, then stir in the tomato purée, Worcestershire sauce, thyme, and bay leaf.
- Add meat and stock: Return the browned beef and kidneys to the pan. Pour over the beef stock, bring to a simmer, then cover and let it cook gently for 1.5 to 2 hours until the meat is tender and the sauce is thickened.
- Preheat the oven: Set your oven to 200°C (fan 180°C) / 400°F / Gas Mark 6.
- Prepare the pie dish: Roll out the shortcrust pastry and line a deep 20cm pie dish, trimming any excess. Spoon the cooled filling into the pastry case, removing the bay leaf.
- Top with puff pastry: Roll out the puff pastry to cover the pie. Place it over the filling, pressing the edges to seal with the base pastry. Trim and crimp the edges. Cut a small slit or shape in the top to allow steam to escape.
- Egg wash and bake: Brush the top with beaten egg for a golden finish. Bake in the preheated oven for 35-40 minutes until the pastry is puffed and golden brown.
- Rest before serving: Let the pie rest for 10 minutes after baking to set the filling and make it easier to slice.
Tips
- Kidney choice: Lamb kidneys are milder and more tender than beef kidneys, making them a great choice if you’re new to this dish.
- Flour coating: Tossing the meat in flour before browning helps thicken the sauce naturally as it cooks.
- Pastry mix: Using shortcrust pastry for the base ensures a sturdy bottom, while puff pastry on top adds a flaky, golden crust.
- Rest the pie: Allowing the pie to rest after baking makes slicing cleaner and helps the gravy thicken slightly.
Serving Suggestions
Serve this steak and kidney pie with classic sides such as creamy mashed potatoes or buttery roast potatoes. Steamed or roasted seasonal vegetables like carrots, peas, or green beans complement the rich filling well. For a lighter touch, a crisp green salad with a tangy vinaigrette balances the pie’s richness.
Variations
If you’d like to tweak the recipe, try adding mushrooms or pearl onions into the filling for extra texture and flavor. For a spicier twist, include a pinch of smoked paprika or cayenne pepper. You can also substitute the kidney with mushrooms entirely for a vegetarian version, using a mix of chestnut and portobello mushrooms with vegetable stock and soy sauce to mimic the umami depth.
Storage and Reheating
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a preheated oven at 180°C (fan 160°C) / 350°F for 25-30 minutes until heated through. Avoid microwaving as this can make the pastry soggy. For longer storage, the pie can be frozen before baking for up to 1 month; thaw overnight in the fridge and bake as directed, adding 10-15 minutes to the cooking time.
Frequently Asked Questions
Can I use other types of meat instead of beef and kidney?
While beef and kidney are traditional, you can substitute the kidney with other offal like heart or omit it entirely for a beef-only stew. For a milder flavor, chicken livers can work but will change the texture and cooking time.
How do I clean kidneys properly?
Kidneys have a strong flavor that some find off-putting; to reduce this, trim away the white core and soak them in cold water with a splash of vinegar or milk for 15-30 minutes before cooking. Rinse well afterwards and pat dry.
Is it necessary to use both shortcrust and puff pastry?
Using shortcrust for the base provides a firm foundation that holds the filling well, while puff pastry on top creates a light, flaky crust. You can use all shortcrust or all puff if preferred, but the texture and structure will differ.
Can I make the filling in advance?
Yes, the filling can be prepared up to 2 days ahead and stored in the fridge. This can save time on the day you bake the pie. Just bring it back to room temperature before assembling and baking.
What’s the best way to avoid a soggy pie bottom?
Blind-baking the shortcrust base for 10 minutes before adding the filling helps prevent sogginess. Also, ensure the filling is thick and not too watery before spooning it into the pastry.
Can I make this pie gluten-free?
To make a gluten-free version, substitute the plain flour with a gluten-free flour blend for coating the meat and thickening the sauce. Use gluten-free pastry available in stores or make your own with gluten-free flour. Always check other ingredients like Worcestershire sauce for gluten content.
Jamie Oliver’s steak and kidney pie is a rewarding recipe that brings classic British comfort food to your table with rich flavors and satisfying textures. With these tips and variations, you can tailor it to your taste and occasion, making it a timeless dish to enjoy year-round.
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