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Our classic steak and kidney pie is a nostalgic dish made with our locally sourced British steak & kidney chunks, onion, mushrooms, ale and stock then topped with flaky puff pastry. Serve with creamy mashed potatoes and peas.
Serves: 6 people
Preparation time: 20 minutes
Cooking time: 1 hour 40 minutes
500g locally sourced British steak & kidney cubes
15ml/1tbsp rapeseed or sunflower oil
1 onion, peeled and sliced
100g chestnut mushrooms, quartered
25g/1oz plain flour
450ml/16 fl oz. good, hot beef stock
1 sachet bouquet garni
200ml/7 fl oz.stout or brown ale
Salt and freshly milled black pepper
500g/1lb 2oz prepared puff pastry
1 egg, beaten
Heat the oil in a large casserole dish and cook the steak and kidney chunks for 3-4 minutes until brown.
Add the onion and mushroom and cook for 4-5 minutes until coloured. Sprinkle over the flour.
Add the stock, bouquet garni, stout and seasoning. Bring to the boil, reduce the heat, cover and cook for 2 hours until the meat is tender. Remove the bouquet garni and spoon the mixture into a 1.2L/2pint ovenproof pie dish.
Preheat the oven to Gas mark 6, 200°C/400°F. Roll out the pastry and cut out a circle, large enough to cover the dish. Dampen the edges of each dish with a little water and place the pastry lid on top of the meat filling.
Trim off any excess pastry and lightly press the edges to seal. Brush with beaten egg and bake for 35-40 minutes until the pastry is golden.
Serve with mashed potatoes and peas.