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: