Mary Berry Steak and Kidney Pie Recipe

This Mary Berry Steak and Kidney Pie is a true British classic, known for its deep, savoury flavour and tender meat wrapped in golden pastry. The filling is slow-cooked until rich and comforting, with steak that falls apart easily and kidney that adds depth without overpowering the dish. It is the kind of pie that feels warming and familiar, ideal for family dinners, colder evenings, or a traditional Sunday meal. While it takes a little patience, the results are rewarding and reliable.

What Is Mary Berry Steak and Kidney Pie?

Mary Berry’s steak and kidney pie is a traditional British pie made with slow-simmered beef and kidney in a thick gravy, topped with crisp pastry and baked until golden. Following the practical cooking style of Mary Berry, the focus is on careful preparation, gentle cooking, and a filling that stays rich and well-balanced.

Other Popular Mary Berry Recipes

• Mary Berry Lemon Meringue
• Mary Berry Meat and Potato Pie
• Mary Berry Homity Pie

Why This Recipe Is Worth Trying

• Classic British comfort food – Rich, filling, and satisfying.
• Tender meat texture – Slow cooking makes all the difference.
• Deep, savoury gravy – Full of flavour without being heavy.
• Perfect for make-ahead meals – Tastes even better the next day.
• Impressive yet familiar – Ideal for family or guests.

Essential Ingredients to Make Mary Berry Steak and Kidney Pie

• Stewing steak – 900 g, cut into large chunks
• Ox or lamb kidney – 250 g, trimmed and diced
• Plain flour – 3 tablespoons
• Salt and black pepper – to taste
• Vegetable oil – 2 tablespoons
• Onions – 2 large, sliced
• Beef stock – 750 ml
• Worcestershire sauce – 1 tablespoon
• Bay leaves – 2
• Fresh thyme – a few sprigs
• Butter – 25 g

For the pastry

• Ready-rolled puff or shortcrust pastry – 1 sheet
• Egg – 1, beaten (for glazing)

Handy Kitchen Tools for Best Results

• Large casserole dish or heavy saucepan – Even heat for slow cooking.
• Sharp knife – Essential for trimming the kidney properly.
• Wooden spoon – Helps release flavour from the pan.
• Pie dish – Holds the filling neatly.
• Pastry brush – For an even golden glaze.

Step-by-Step Guide to Making Mary Berry Steak and Kidney Pie

• Prepare the kidney – Remove the white core completely, then soak briefly in cold water and drain.
• Season and flour – Toss the steak and kidney with flour, salt, and pepper.
• Brown the meat – Heat oil and brown in batches until well coloured.
• Cook the onions – Soften onions in the same pan until lightly golden.
• Build the gravy – Return meat to the pan, add stock, Worcestershire sauce, bay, and thyme.
• Simmer gently – Cover and cook slowly until the meat is tender and the sauce thickens.
• Finish the filling – Stir in butter and adjust seasoning.
• Cool slightly – Helps prevent soggy pastry.
• Assemble the pie – Spoon filling into the dish and top with pastry.
• Seal and glaze – Trim edges, seal well, and brush with egg.
• Bake until golden – Cook until the pastry is crisp and deeply golden.

What I Got Wrong (And How I Fixed It)

• Strong kidney flavour – Careful trimming and soaking solved it.
• Tough meat – Cooking too fast caused this; lower heat fixed it.
• Thin gravy – Longer simmering improved thickness.
• Soggy pastry – Cooling the filling first made a big difference.

Healthier Version of Mary Berry Steak and Kidney Pie

• Lean beef choice – Reduces excess fat.
• Extra vegetables added – Carrots or mushrooms work well.
• Less pastry used – A thinner topping keeps it lighter.
• Smaller portions served – Keeps the meal balanced.

Ingredient Substitutions for Mary Berry Steak and Kidney Pie

• Lamb kidney instead of ox – Milder flavour.
• Mushrooms instead of kidney – Suitable if kidney is not preferred.
• Chicken stock instead of beef stock – Lighter taste.
• Gluten-free pastry – Works with the same filling.

Pairing Ideas: What to Serve With Mary Berry Steak and Kidney Pie

• Creamy mashed potatoes – Classic and comforting.
• Steamed cabbage – Traditional and fresh.
• Buttered peas – Simple and familiar.
• Carrot mash – Adds gentle sweetness.
• Crusty bread – Ideal for extra gravy.

Expert Tips to Make Perfect Mary Berry Steak and Kidney Pie

• Trim the kidney thoroughly – Prevents bitterness.
• Brown meat in batches – Builds depth of flavour.
• Cook low and slow – Keeps meat tender.
• Season near the end – Kidney adds natural saltiness.
• Cool filling before pastry – Stops sogginess.
• Vent the pastry – Allows steam to escape.
• Rest before serving – Improves slicing.

Creative Ways to Customize Mary Berry Steak and Kidney Pie

• Mushroom-heavy version – Earthy and rich.
• Red wine addition – Adds depth to the gravy.
• Peppercorn finish – Gentle heat and warmth.
• Individual pies – Easy portion control.
• Herb swap – Rosemary instead of thyme for a bolder note.

Storing Mary Berry Steak and Kidney Pie the Right Way

• Cool completely first – Prevents condensation.
• Refrigerate covered – Keeps for up to 3 days.
• Freeze-baked or unbaked – Defrost fully before reheating.
• Store away from strong smells – Pastry absorbs odours easily.

How to Reheat Mary Berry Steak and Kidney Pie (If Needed)

Reheat in the oven at a moderate temperature until piping hot. Cover loosely with foil to protect the pastry from over-browning.

Nutritional Breakdown (Per Serving)

• Calories: Moderate
• Protein: High in beef and kidney
• Fat: From pastry and cooking fat
• Carbohydrates: From pastry and gravy
• Iron: Naturally high

Print

FAQs

How do I stop steak and kidney pie from tasting bitter?

Bitter flavour usually comes from poorly prepared kidneys. Remove the white core completely and soak the kidney in cold water for 20–30 minutes before cooking. This softens the flavour and improves the overall taste of the pie.

Why is my steak and kidney pie still tough?

Tough meat means it has not been cooked long enough or was cooked too quickly. Steak and kidney need slow, gentle simmering over low heat so the connective tissue breaks down and the meat becomes tender.

How thick should the filling be before adding pastry?

The filling should be thick enough to coat the back of a spoon. If it is too runny, simmer it uncovered for a little longer before assembling the pie so the pastry does not become soggy.

Can steak and kidney pie be made ahead of time?

Yes, the filling can be made a day in advance and kept in the fridge. Assemble the pie when ready to bake, or bake it fully and reheat gently for serving.

Wrapping It Up

Mary Berry’s Steak and Kidney Pie is a dependable, traditional dish built on patience and simple technique. With tender meat, rich gravy, and crisp pastry, it remains a timeless British favourite that delivers comfort and satisfaction every time it is served.