Delia Smith Steak and Kidney Pie Recipe

A classic British steak and kidney pie is hearty, rich, and deeply satisfying. The filling is tender, flavorful, and full of robust meat juices, while the golden pastry on top is crisp and buttery. Perfect for a weekend lunch or a comforting dinner, this recipe is moderately easy for anyone familiar with basic pie-making. Total time, including preparation and baking, is around 2 hours.

Ingredients

For the Filling

• 450g diced beef steak
• 225g kidney, cleaned and chopped
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 300ml beef stock
• 150ml red wine (optional, adds depth of flavor)
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and black pepper to taste

For the Pastry

• 350g plain flour
• 175g unsalted butter, cold and cubed
• 1 tsp salt
• 4–6 tbsp cold water

For the Topping

• 1 egg, beaten, for glazing

How to Make Steak and Kidney Pie

Preparing the Oven

1. Preheat the oven to 200°C (180°C fan).
2. Lightly grease a 20cm (8-inch) pie dish and set aside.

Making the Pastry

1. Place the flour and salt in a large bowl.
2. Rub in the cold butter until the mixture resembles fine breadcrumbs.
3. Gradually add cold water until a firm dough forms.
4. Wrap the dough in cling film and chill for 30 minutes.

Preparing the Filling

1. Toss the beef and kidney in flour to coat evenly.
2. Heat the oil in a large pan over medium heat. Brown the meat on all sides, then remove and set aside.
3. In the same pan, sauté onion and garlic until soft and golden.
4. Return the meat to the pan and add beef stock, red wine, Worcestershire sauce, thyme, salt, and pepper.
5. Simmer gently for 45 minutes until the meat is tender and the sauce has thickened. Allow to cool slightly.

Assembling the Pie

1. Roll out two-thirds of the pastry to line the base and sides of the pie dish.
2. Spoon in the cooled filling evenly.
3. Roll out the remaining pastry to form the lid. Cover the pie and press the edges to seal.
4. Brush the top with beaten egg and make a small slit in the centre for steam to escape.

Baking

1. Place the pie in the preheated oven.
2. Bake for 35–40 minutes until the pastry is golden brown and crisp.
3. Remove from the oven and allow to cool for 10 minutes before serving.

Tips

How can I prevent the pastry from getting soggy?

Ensure the filling is cooled before placing it in the pastry and brush the base lightly with egg before adding the filling.

Can I use other types of meat?

Beef and kidney give the classic flavor, but lamb or mushrooms can be substituted for a milder taste.

How do I thicken the filling?

Coating the meat in flour before browning helps thicken the sauce. You can also simmer uncovered for a few extra minutes.

Can I make this ahead of time?

Yes, assemble the pie and refrigerate for up to 24 hours before baking.

Serving Suggestions

• Serve with creamy mashed potatoes
• Steamed seasonal vegetables
• A simple green salad

Storage

Room Temperature

• Keep covered at room temperature for up to 2 hours.

Refrigerator

• Store in an airtight container for up to 3 days. Reheat in the oven at 180°C until hot.

Freezing

• Freeze unbaked pies for up to 3 months. Bake from frozen, adding an extra 10–15 minutes to cooking time.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 35g
• Protein: 38g
• Fat: 28g
• Saturated Fat: 12g
• Sodium: 450mg

Values are estimates and may vary depending on ingredients and portion sizes.

FAQs

Delia Smith Steak and Kidney Pie

Recipe by Sherry AvilaCourse: Main CourseCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Hearty British steak and kidney pie with tender slow-cooked beef and kidney in a rich gravy beneath a crisp pastry lid — a classic comfort dish.

Ingredients

• 900g diced braising steak

• 300g beef kidney, trimmed and diced

• 2 tbsp plain flour, seasoned

• 2 tbsp Worcestershire sauce

• 2 large onions, chopped

• 2 carrots, sliced

• 500ml beef stock

• 150ml stout or ale (optional)

• Salt and black pepper

• Ready-rolled shortcrust pastry

• 1 egg, beaten (for glaze)

Directions

• Preheat the oven to 160°C (140°C fan/gas mark 3).
• Dredge the steak and kidney pieces in seasoned flour.
• Heat a little oil in a heavy ovenproof pot and brown the steak and kidney in batches.
• Add the onions and carrots and cook for a few minutes until softened.
• Stir in Worcestershire sauce, then add the beef stock and stout (if using). Season with salt and pepper.
• Bring to a simmer, cover with a lid, and cook in the oven for about 2½–3 hours until the meat is very tender.
• Remove the pot from the oven and let the filling cool slightly.
• Spoon the cooled filling into a deep pie dish.
• Roll out the pastry to cover the dish, place it on top and trim the edges. Brush the surface with beaten egg.
• Bake in a hot oven at 200°C (180°C fan/gas mark 6) for 30–35 minutes until the pastry is golden and crisp.

Notes

• Ensure the filling is thick and not too runny before topping with pastry.
• Serve with mashed potatoes and peas for a classic meal.
• Leftovers reheat well and pie can be made ahead.