It would be fair to say that steak and kidney pie is the meat pie of all meat pies in traditional British cooking.
It is a hearty dish, particularly popular during the cold winter months that once eaten will warm you up and leave you full and satisfied afterwards.
As with steak pie
, steak and kidney pie can be made with either shortcrust or puff pastry, but that will depend on personal taste.
The pastry is usually only used as a topping or cover for the pie and does not enclose all of the ingredients within it. However, most manufacturers of pre-prepared foods make steak and kidney pies using a pastry shell and lid, for packaging purposes.
The filling of the pie consists of diced rump or braising steak together with diced ox, lamb or pig's kidney in a thick beef gravy-type sauce. Mushrooms are added to the filling, which is flavoured with onion, garlic, bay leaves and thyme.
The gravy is often flavoured with red wine, ale or Worcestershire sauce. The filling may be cooked a day in advance, so that the flavours marinate together, or for time purposes.
Both steak and kidneys are rich in protein and iron and therefore excellent for sufferers of anaemia, who lack both of these elements in their body. Aside from that, steak and kidney pie is a delightful dish that should be enjoyed throughout the whole year.
Below are our favourite recipes for steak and kidney pie: