Delia Smith Steak and Kidney Pie

Delia Smith Steak and Kidney Pie is a deeply comforting British classic, filled with tender chunks of beef, rich kidney, and a thick, savoury gravy tucked beneath golden pastry. The filling is slow cooked until meltingly soft, giving every bite a hearty, full-bodied flavour. It is a medium-difficulty recipe that rewards patience with incredible texture and depth. Allow around 2 hours 30 minutes from start to finish, including slow cooking and baking time.

Ingredients

For the Filling

• 750g braising steak, trimmed and cut into 2.5cm chunks
• 300g ox kidney, trimmed and cut into small pieces
• 2 tbsp plain flour
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp vegetable oil or beef dripping
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 300ml good beef stock
• 150ml dark ale or stout
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• 1 bay leaf

For the Pastry

• 225g plain flour
• 100g cold butter, diced
• Pinch of salt
• 3 to 4 tbsp cold water
• 1 egg, beaten, for glazing

How to Make Delia Smith Steak and Kidney Pie

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Coat the meat: Mix the flour with salt and pepper in a bowl. Toss the steak and kidney in the seasoned flour until lightly coated.
• Brown the meat: Heat the oil in a large ovenproof casserole. Fry the meat in batches until browned on all sides. Do not overcrowd the pan. Remove and set aside.
• Cook the onions: In the same pan, add the chopped onion and cook gently for 5 minutes until softened. Stir in the garlic and cook for another minute.
• Build the gravy: Return the meat to the pan. Pour in the beef stock and ale. Add Worcestershire sauce, thyme, and bay leaf. Stir well and bring to a gentle simmer.
• Slow cook: Cover with a lid and transfer to the oven. Cook for 1 hour 30 minutes, or until the meat is tender and the gravy thickened. Remove the bay leaf and allow the filling to cool slightly.
• Make the pastry: Rub the cold butter into the flour and salt until the mixture resembles fine breadcrumbs. Add cold water a tablespoon at a time and bring together into a firm dough. Wrap and chill for 20 minutes.
• Assemble the pie: Spoon the cooled filling into a 23cm pie dish. Roll out the pastry to fit the top. Lay it over the filling, trim the edges, and press to seal. Cut a small slit in the centre to allow steam to escape. Brush with beaten egg.
• Bake: Increase the oven temperature to 200°C or 180°C fan. Bake for 30 to 35 minutes until the pastry is golden brown and crisp.
• Rest and serve: Leave the pie to stand for 10 minutes before serving so the filling settles and thickens slightly.

Tips

How do I stop the filling from being watery?

Allow the stew to reduce properly during slow cooking. The gravy should coat the back of a spoon before assembling the pie.

Why is my kidney tough?

Trim away the white core carefully and avoid overcooking at high heat. Gentle slow cooking keeps it tender.

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead. In fact, the flavour improves overnight in the refrigerator.

How do I get crisp pastry on top?

Make sure the filling is not too hot when adding the pastry. Brushing generously with egg wash also helps achieve a rich golden finish.

Serving Suggestions

• Creamy mashed potatoes
• Buttered peas or green beans
• Steamed carrots
• Extra gravy on the side

Storage

Room Temperature

Keep covered for up to 2 hours after baking. Do not leave out longer.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly until piping hot.

Freezing

Freeze cooled pie for up to 3 months. Wrap tightly in foil and place in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 35g
• Fat: 28g
• Saturated Fat: 12g
• Sodium: 680mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Steak and Kidney Pie

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Traditional British steak and kidney pie with tender beef, rich gravy, and crisp golden pastry.

Ingredients

• 750g braising steak, diced

• 300g ox kidney, trimmed and diced

• 2 tbsp plain flour

• 1 large onion, chopped

• 300ml beef stock

• 150ml dark ale

• 1 tbsp Worcestershire sauce

• 225g plain flour

• 100g cold butter

• 1 egg, beaten

Directions

• Preheat oven to 170°C (150°C Fan).
• Brown floured steak and kidney in hot oil.
• Add onion, stock, ale and seasoning. Simmer.
• Cover and cook in oven for 90 minutes until tender.
• Prepare pastry and chill for 20 minutes.
• Fill pie dish, top with pastry and glaze with egg.
• Bake at 200°C for 30 to 35 minutes until golden.

Notes

• Cool filling slightly before topping with pastry.
• For extra flavour, prepare filling a day ahead.
• Ensure pastry is well sealed to prevent leaks.