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Mary Berry Steak And Kidney

Mary Berry Steak And Kidney
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Mary Berry Steak and Kidney Pie is a traditional British meat pie made with diced beef and kidney simmered gently in a thick gravy until meltingly tender. The filling is baked beneath a flaky pastry lid, allowing the flavours to deepen while the pastry turns crisp and golden. It’s a timeless dish that balances richness, texture, and hearty flavour.

Ingredients

For the filling

  • 750g braising steak, diced

  • 250g lamb or beef kidney, trimmed and diced

  • 2 tablespoons plain flour

  • 2 tablespoons vegetable oil or butter

  • 1 large onion, chopped

  • 2 garlic cloves, crushed

  • 400ml beef stock

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon tomato purée

  • 1 bay leaf

  • Salt and black pepper, to taste

For the pastry

  • 500g ready-made puff pastry or shortcrust pastry

  • 1 egg, beaten (for glazing)

Instructions

  • Prepare the meat – Toss the steak and kidney with flour, salt, and pepper until lightly coated.

  • Brown the meat – Heat oil in a pan and brown the meat in batches for colour and flavour.

  • Cook the onion – Add onion and garlic to the pan and soften gently until fragrant.

  • Build the gravy – Stir in tomato purée, Worcestershire sauce, bay leaf, and beef stock.

  • Simmer gently – Cover and cook on low heat for 1½–2 hours, until the meat is tender and the sauce thick.

  • Cool the filling – Allow the mixture to cool slightly before assembling the pie.

  • Assemble the pie – Spoon the filling into a pie dish and level the surface.

  • Add the pastry lid – Roll out pastry, place over the dish, seal edges, and trim excess.

  • Glaze and vent – Brush with beaten egg and cut a small steam hole in the centre.

  • Bake until golden – Bake at 200°C (400°F) for 30–35 minutes until crisp and golden.

  • Rest before serving – Let the pie sit for 10 minutes to allow the gravy to settle.

Find it online: https://maryberrycooks.co.uk/mary-berry-steak-and-kidney/