We've been eating Steak and Kidney pie since time began (OK not quite that far back, but certainly a long time ago) but it was in 1861 when the first 'proper' steak and kidney pie recipe appeared in print (Mrs. Beeton's 1861 Book of Household Management) and has been a staple of British Cuisine ever since (in my opinion anyway)!
From the humble Pukka Pie found in most Fish and Chip shops up and down the country to fancy premium pies found in Supermarkets and convenience stores all around, you can't go wrong with a steak and kidney pie.
Using a pressure cooker to make the filling is a great way of ensuring the meat and the kidney are soft and tender and you don't need to go mad and make your own pastry as ready made pastry can be found in most supermarkets, they even do frozen pastry that can defrost at room temperature within just 2 hours and that's what I shall be using in this recipe...
Portions: 4-6
Ingredients
- 400g Diced Beef/Steak
- 300g Kidney
- 2 medium Finely chopped onions
- 1/2 tbs parsley
- 1 bay leaf
- Flour
- Oil
- 1 Tin Tomatoes
- 150ml Beef Stock
- Tomato Puree
- Cornflour and water or beef gravy granules (to thicken if required)
- 1 egg (beaten)
- Pastry
Instructions
- Put the flour in to a bowl
- Add the beef and ensure each cube is coated in the flour
- Saute the beef and finely chopped onion in a little oil until the beef is nice and brown and then add to the pressure cooker pot
- Add all of the other ingredients (except the beaten egg and pastry) to the pot
- Give it a good stir
- Pressure Cook for 30 minutes on High and allow the steam to release naturally
- Locate and remove the bay leaf
- Check to see if the gravy is thick enough (add some cornflour/water mix or gravy granules if it needs thickening).
- Add the mix to a pie dish
- Cover with pastry
- Brush the pastry with some beaten egg
- As the filling is already hot you only need to bake in the oven at 180° for 15 minutes until the pastry has browned
Top Tip 1: If you cook more than one pie so you can have it another day, allow to cool to room temperature (for no longer than 90 minutes) and then pop in the fridge. To reheat, cook in the oven at 180° for 20-25 minutes with a piece of tinfoil over it so it doesn't burn on top.
Top Tip 2: If you have any filling leftover then you can freeze it for use in up to 3-4 months time! Allow to cool to room temperature (max 90 minutes) and then refrigerate for a couple of hours (overnight is OK too) and then bag up and freeze.
Serving Suggestion(s)
A side helping of potatoes always goes well with a pie or you can simply enjoy it on its own!
