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.
Ingredients
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Stewing steak – 900 g, cut into large chunks
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Ox or lamb kidney – 250 g, trimmed and diced
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Plain flour – 3 tablespoons
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Salt and black pepper – to taste
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Vegetable oil – 2 tablespoons
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Onions – 2 large, sliced
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Beef stock – 750 ml
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Worcestershire sauce – 1 tablespoon
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Bay leaves – 2
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Fresh thyme – a few sprigs
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Butter – 25 g
For the pastry
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Ready-rolled puff or shortcrust pastry – 1 sheet
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Egg – 1, beaten (for glazing)
Instructions
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Prepare the kidney – Remove the white core completely, then soak briefly in cold water and drain.
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Season and flour – Toss the steak and kidney with flour, salt, and pepper.
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Brown the meat – Heat oil and brown in batches until well coloured.
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Cook the onions – Soften onions in the same pan until lightly golden.
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Build the gravy – Return meat to the pan, add stock, Worcestershire sauce, bay, and thyme.
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Simmer gently – Cover and cook slowly until the meat is tender and the sauce thickens.
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Finish the filling – Stir in butter and adjust seasoning.
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Cool slightly – Helps prevent soggy pastry.
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Assemble the pie – Spoon filling into the dish and top with pastry.
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Seal and glaze – Trim edges, seal well, and brush with egg.
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Bake until golden – Cook until the pastry is crisp and deeply golden.
Find it online: https://maryberrycooks.co.uk/mary-berry-steak-and-kidney-pie/