Entrée: United Kingdom – Steak and Kidney Pie with Lamb Kidney

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 5 min

Total 2 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 4 to 1 3 / 4 lb (600–800 g) lamb stew meat, cut into 3 / 4 to 1 inch (2–3 cm) pieces
9 oz (250 g) lamb kidneys, trimmed and quartered
1 large onion, chopped
2 cloves garlic, minced
2 tbsp (15 g) flour (for dusting)
2 cup (500 ml) beef or lamb stock (or a mix)
2 / 3 cup (150 ml) stout or ale (optional)
2 tbsp (30 ml) vegetable oil
1 to 2 tsp (5 to 10 ml) Worcestershire sauce
1 tsp (5 ml) fresh thyme leaves (or 1 / 2 tsp (2.5 ml) dried)
Salt and pepper to taste
Shortcrust or puff pastry for lid and base
1 egg, beaten (for glaze)

Show original ingredient measurements

1 1 / 4 to 1 3 / 4 lb (600–800 g) lamb stew meat, cut into 3 / 4 to 1 inch (2–3 cm) pieces
9 oz (250 g) lamb kidneys, trimmed and quartered
1 large onion, chopped
2 cloves garlic, minced
2 tbsp (15 g) flour (for dusting)
2 cup (500 ml) beef or lamb stock (or a mix)
2 / 3 cup (150 ml) stout or ale (optional)
2 tbsp (30 ml) vegetable oil
1 to 2 tsp Worcestershire sauce
1 tsp fresh thyme leaves (or 1 / 2 tsp dried)
Salt and pepper to taste
Shortcrust or puff pastry for lid and base
1 egg, beaten (for glaze)

Instructions

1. Preheat oven to 200°C (400°F). Pat meat and kidneys dry, season and lightly dust with flour.
2. Brown lamb stew meat in oil in a heavy pan, remove and brown kidneys briefly; set both aside.
3. In same pan, sauté onion and garlic until soft, stir in flour and cook a minute.
4. Return meat and kidneys to pan, add stock, ale (if using), Worcestershire and thyme; bring to a simmer, cover and cook gently for 1–1½ hours until meat is tender and sauce is thickened.
5. Transfer filling to a pie dish, roll pastry for base and lid (or line dish with pastry), fill with meat and gravy, top with pastry, trim and glaze with beaten egg; cut a vent.
6. Bake in preheated oven for 25–35 minutes until pastry is golden and crisp. Rest a few minutes before serving.