If you’re looking for a traditional British comfort food classic, this Mary Berry Steak and Kidney Pie Recipe is hard to beat. Tender chunks of beef steak and kidney are slow-cooked in a rich, savory gravy, then topped with crisp golden puff pastry. The filling is deeply flavorful with a melt-in-the-mouth texture, while the pastry adds a light, flaky finish. This is a moderately easy recipe that takes around 2 hours and 45 minutes from start to finish, making it ideal for a hearty family dinner or weekend meal.
Ingredients
For the Steak and Kidney Filling
- 700g braising steak, cut into bite-sized cubes
- 250g lamb or beef kidney, trimmed and diced
- 2 tablespoons plain flour
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 500ml beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
For the Pastry Topping
- 375g ready-rolled puff pastry
- 1 egg, beaten
- Butter for greasing the pie dish
How to Make Mary Berry Steak and Kidney Pie Recipe
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry browns beautifully.
- Prepare the meat: Place the diced steak and kidney in a bowl. Sprinkle over the flour, salt, and pepper, then toss until evenly coated.
- Brown the meat: Heat the oil in a large casserole or heavy-based pan. Brown the steak and kidney in batches until nicely colored on all sides.
- Cook the vegetables: Add the chopped onion and carrots to the pan. Cook for 5 minutes until they begin to soften.
- Make the gravy: Pour in the beef stock and Worcestershire sauce. Add the thyme and bay leaf. Bring to a simmer and stir well.
- Slow cook the filling: Cover and simmer gently for about 1½ hours, stirring occasionally, until the meat is tender and the gravy has thickened.
- Prepare the pie dish: Remove the bay leaf. Transfer the filling to a greased pie dish and allow it to cool for 15 minutes.
- Add the pastry: Lay the puff pastry over the dish, trim any excess, and press the edges firmly to seal.
- Brush and vent: Brush the pastry with beaten egg and cut a small slit in the center to allow steam to escape.
- Bake the pie: Bake for 30 to 35 minutes until the pastry is puffed, crisp, and golden brown.
- Rest and serve: Leave the pie to rest for 5 minutes before serving with your favorite sides.
Tips for the Best Mary Berry Steak and Kidney Pie
How do I keep the pastry crisp?
Allow the filling to cool slightly before adding the pastry. Hot filling can create steam that softens the pastry base.
What is the best cut of steak to use?
Braising steak, chuck steak, or stewing beef work best because they become tender during slow cooking.
How can I make the gravy richer?
Add a splash of red wine or a teaspoon of tomato purée during cooking for extra depth of flavor.
Can I prepare the filling in advance?
Yes. The filling can be made a day ahead and stored in the refrigerator before assembling the pie.
Serving Suggestions
- Creamy mashed potatoes
- Buttered peas
- Steamed green beans
- Roasted root vegetables
- Traditional mushy peas
- Simple green salad
Storage
Room Temperature
Do not leave the pie at room temperature for more than 2 hours after cooking.
Refrigerator
Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.
Freezing
Freeze the baked pie or filling for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Calories: 620 kcal
- Carbohydrates: 28g
- Protein: 42g
- Fat: 37g
- Saturated Fat: 13g
- Sodium: 890mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make steak and kidney pie ahead of time?
Yes, you can prepare the filling up to one day in advance and store it in the refrigerator before topping with pastry and baking.
Can I use puff pastry instead of shortcrust pastry?
Yes, puff pastry is commonly used for the topping and creates a light, flaky finish that pairs perfectly with the rich filling.
How do I know when the steak is tender enough?
The steak should easily break apart with a fork after simmering. If it still feels tough, continue cooking for a little longer.
Can I freeze steak and kidney pie?
Yes, the pie freezes very well for up to three months. Thaw overnight before reheating.
What can I serve with steak and kidney pie?
Mashed potatoes, peas, roasted vegetables, and gravy are all excellent accompaniments.
Mary Berry Steak and Kidney Pie Recipe
Course: Main CourseCuisine: BritishDifficulty: Medium6
servings25
minutes2
hours145
minutes620
kcal2
hours25
minutesTraditional British steak and kidney pie with tender beef, kidney, rich gravy, and flaky puff pastry.
Ingredients
700g braising steak, diced
250g lamb or beef kidney, trimmed and diced
2 tbsp plain flour
2 tbsp vegetable oil
1 large onion, chopped
2 carrots, diced
500ml beef stock
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Salt and black pepper
375g ready-rolled puff pastry
1 egg, beaten
Butter for greasing dish
Directions
- Preheat oven to 200°C (180°C fan).
- Coat steak and kidney with flour and seasoning.
- Heat oil and brown the meat in batches.
- Cook onion and carrots until softened.
- Add stock, Worcestershire sauce, thyme and bay leaf. Simmer for 1½ hours until tender.
- Transfer filling to a pie dish and allow to cool slightly.
- Cover with puff pastry and seal edges.
- Brush with beaten egg and cut a small steam hole.
- Bake for 30–35 minutes until golden brown.
Notes
- Allow filling to cool before adding pastry.
- Use good-quality beef stock for deeper flavor.
- Leftovers reheat beautifully the next day.
