Steak and Kidney Pie

Steak and Kidney Pie

Steak and Kidney Pie

Prep Time
15 Minutes
A delicious Yorkshire Dales Steak and Kidney Pie flavoured with Mixed Herbs, Thyme, Onion Salt and Black Pepper in a puff pastry garnished with Sesame Seeds.
  • 2 tablespoons oil

  • 450 gram (1 pound) lean stewing steak, cubed

  • 275 gram (10 ounce) lambs kidneys, cored and quartered

  • 175 gram (6 ounce) onions, sliced

  • 25 gram (1 ounce) plain flour

  • 450 millilitre (¾ pint) beef stock

  • 1½ teaspoon Mixed Herbs

  • ½ teaspoon Dried Thyme

  • ¼ teaspoon Onion Salt

  • ¼ teaspoon Ground Black Pepper

  • 2 teaspoon tomato purée

  • 225 gram (8 ounce) mushrooms, sliced

  • 200 gram (7 ounce) packet puff pastry

  • Beaten egg, to glaze

  • Sesame Seed , , to garnish


  • 1 Heat the oil in a large frying pan and fry the meat, kidneys and onion until lightly browned. Add the flour and cook for 1 minute, stirring. Blend in the stock, Herbs, Onion Salt, Pepper and tomato purée. Add the mushrooms and bring to the boil, stirring. Cover and simmer very gently for 2 hours or until the meat is tender, stirring occasionally. Transfer to a 1.1 litre (2 pint) pie dish and allow to cool.
  • 2 Roll out the pastry and make a pie lid in the usual way. Brush with beaten egg and sprinkle lightly with Sesame Seeds. Bake for 20-25 minutes or until the pastry is risen and golden brown.
  • 3 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.