Individual Steak and Kidney Pies

A delicious and classic savoury pie filled with braising or stewing steak, kidney, vegetables, beef stock, ale and finished with a pastry topping.

Prep Time: 20 mins

Cook Time: 2 hours 45 minutes

Serves: 4 people

Ingredients

  • 450g lean beef braising or stewing steak, cut into 2.5cm cubes
  • 225g ox kidney, cored and cut into small chunks
  • 1 tablespoon sunflower oil
  • 1 onion, peeled and sliced
  • 100g chestnut mushrooms, quartered
  • 1 tablespoon plain flour
  • 450ml good, hot beef stock
  • 1 sachet bouquet garni
  • 200ml stout or brown ale
  • 500g prepared shortcrust pastry
  • 1 egg, beaten

Method

  1. Heat the oil in a large casserole dish and cook the beef for 3-4 minutes until brown.
  2. Add the onion and mushrooms and cook for 4-5 minutes until coloured. Add the kidneys and cook for 1-2 minutes. Sprinkle over the flour.
  3. 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 4 x 300ml individual pie dishes.
  4. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.  Roll out the pastry and cut out four lids 1cm larger than the surface of each dish. Dampen the edges of each dish with a little water and place the pastry lid on top of the meat filling.
  5. 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.
  6. Serve with fat chips and seasonal vegetables or salad.