Recipe Of The Month

Steak & Kidney Pie With Creamed Mash Potatoes and Greens 


  • 450g/1lb braising or stewing steak, cut into 2.5cm/1inch cubes
  • 225g/8oz ox or lamb’s kidney, cored and cut into small chunks
  • 15ml/1tbsp rapeseed or sunflower oil
  • 1 onion, peeled and sliced
  • 100g chestnut mushrooms, quartered
  • 25g/1oz plain flour
  • 450ml/16 fl oz. good, hot beef stock
  • 200ml/7 fl oz.stout or brown ale
  • Salt and freshly milled black pepper
  • 500g/1lb 2oz prepared puff pastry
  • 1 egg, beaten



  1. Heat the oil in a large casserole dish and brown the beef for 3-4 mins.
  2. Add the sliced onion and mushroom and cook for 4-5 mins until soft. Add the kidneys and cook for 1-2 minutes.  Sprinkle over the flour.
  3. Add the stock, stout and seasoning.  Bring to the boil, reduce the heat, cover and cook for 2 hours until the meat is tender.
  4. Spoon the mixture into an ovenproof pie dish.
  5. Preheat the oven to Gas mark 6, 200°C/400°F.  Roll out the pastry and cut out a circle, large enough to cover the dish.  Dampen the edges of each dish with a little water and place the pastry lid on top of the filling.
  6. 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.

Best served with nice creamed mashed potato and either sautéed kale or fine beans for a crisp texture.

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