Beefsteak and Kidney Pie

By Yankee Magazine

Jul 23 2007


This recipe for Beefsteak and Kidney Pie is the best we’ve ever found for this classic English dish.


Serves 6.


1 pound round steak, cut into 1-inch cubes
1 pound beef kidneys
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons flour
3 tablespoons butter or margarine
2 tablespoons flour
1 cup chopped onion
2-1/2 cups beef stock
1/4 cup water


Parboil the kidneys for 2 minutes. Remove the membrane and cut into 1-inch cubes. Mix salt and pepper with 2 tablespoons flour and sprinkle over the steak. Brown the steak cubes in butter. Add the onion, kidney and beef stock. (Beef stock can be made by adding 3 bouillon cubes to 2-1/2 cups water.)

Simmer for 1-1/4 hours, or until the meat is tender. Thicken stock with the remaining 2 tablespoons flour blended with 1/4 cup water.

Place the meat mixture in a 2-quart casserole. Cover the top with Special Meat Pie Pastry, and make a hole in the center of the crust in order that the steam may escape. Bake in a 400 degrees F oven for 12 to 15 minutes, or until golden brown.

Special Meat Pie Pastry


4 cups all-purpose flour
1/2 teaspoon salt
1 cup lard
1/3 cup butter
3 tablespoons milk
2 tablespoons water
2 eggs


Sift the flour and salt together. Cut in one half of the lard until pieces are the size of peas.

Bring the remaining lard, butter, milk and water to a boil. With a wooden spoon, stir half the hot mixture into the flour. Then blend in one egg, beaten, and the remaining hot mixture. Handling lightly, knead until smooth. Let stand 10 minutes to cool slightly.

Roll on a lightly floured board to 1/4-inch thickness. Beat the remaining egg and brush over the top of the pie before baking.