Easy Jamie Oliver’s Steak and Kidney Pie Recipe That’s Perfect

Hearty steak and kidney pie represents a cornerstone of classic British comfort food that warms souls and delights taste buds.

Generations of home cooks have perfected this rich, savory dish that combines tender meat with a flaky, golden pastry crust.

Traditional preparation methods transform humble ingredients into a culinary masterpiece bursting with robust flavors and hearty textures.

Complex layers of meat and vegetables create a deeply satisfying meal that speaks to rustic cooking traditions.

Slow-cooked ingredients meld together, developing an incredible depth that makes each bite a celebration of home-style cooking.

Skilled chefs understand the delicate balance of ingredients that elevate this beloved recipe from simple to extraordinary.

Professional and home cooks treasure the technique of crafting a perfectly balanced filling encased in buttery, crisp pastry: dive into this delicious adventure.

Why Jamie Oliver’s Steak and Kidney Pie Is a Classic British Dish

• Savor Rich, Hearty Flavors: This traditional British pie bursts with deep, meaty flavors from perfectly seared beef and kidneys, creating a robust and comforting taste experience that warms you from the inside out.
• Master a Classic Cooking Technique: Jamie Oliver's recipe showcases the art of slow-cooking, allowing ingredients to develop complex flavors through gentle simmering and careful layering of ingredients, making it a fantastic skill-building dish for home cooks.
• Enjoy a Stunning Homemade Presentation: The golden, flaky puff pastry crust creates a showstopping centerpiece that looks professionally made, with crisp edges and a beautiful golden-brown top that will impress family and dinner guests alike.
• Celebrate Comfort Food at Its Finest: This pie represents a quintessential British culinary tradition, offering a nostalgic and satisfying meal that transforms simple ingredients into a luxurious, filling dinner perfect for cold evenings or weekend gatherings.

Necessary Ingredients for Jamie Oliver’s Steak and Kidney Pie

• Beef: Classic meat choice for a hearty pie filling, best with marbled cuts for rich flavor.
• Kidneys: Traditional offal that adds deep, distinctive taste to the pie, fresh and clean selection is crucial.

• Onions: Provides sweet and savory base flavor for the pie filling.
• Carrots: Adds natural sweetness and texture to the meat mixture.
• Mushrooms: Enhances umami depth and provides earthy undertones.
• Bay Leaf: Contributes subtle herbal note to the overall pie flavor.

• Puff Pastry: Delivers flaky, golden crust with light and airy texture.
• Flour: Helps thicken the pie filling and create smooth consistency.
• Beef Drippings or Oil: Provides fat for searing meat and adding richness.
• Butter: Helps sauté vegetables and adds richness to the filling.
• Tomato Puree: Adds depth and slight tanginess to the pie mixture.
• Stock: Creates liquid base for simmering and developing complex flavors.
• Beaten Egg: Used for egg wash to achieve golden, glossy pastry crust.

How to Assemble Jamie Oliver’s Steak and Kidney Pie

Step 1: Prepare the Oven and Bottom Crust

Preheat the oven to 220°C/425°F. Roll out half of the puff pastry to fit your pie dish. Bake the bottom crust for 10-15 minutes until lightly golden.

Step 2: Sear the Meat

• Beef
• Kidneys

Transfer both meats to a large saucepan.

Step 3: Cook Vegetables

• Onions
• Carrots

Transfer vegetables to the saucepan with meat.

Step 4: Create the Filling

• Flour

• Tomato puree
• Bay leaf
• Mushrooms

Pour in stock and bring to a simmer. Cook gently, partially covered, for 1.5 to 2 hours.

Step 5: Fill the Pie Crust

Transfer the mixture to the pre-baked pie crust. Allow to cool until lukewarm.

Step 6: Prepare the Top Crust

Roll out remaining puff pastry for the top crust. Cut a pastry strip to fit the dish rim. Brush dish rim with beaten egg and apply the strip. Place top crust, trim excess, and crimp edges. Brush top with egg wash.

Step 7: Bake and Serve

Bake in preheated oven for 30 to 40 minutes until top crust is golden brown. Let cool for a few minutes before serving.

Tips for the Perfect Jamie Oliver Steak and Kidney Pie

• Chill Out First: Let the pie rest for 10-15 minutes after baking to help it set and make cutting easier.
• Slice Smartly: Use a sharp serrated knife to cut clean, even slices without crushing the delicate pastry.
• Plate with Flair: Pair the pie with creamy mashed potatoes or a crisp green salad to balance the rich meat filling.
• Warm Serving Trick: Keep the pie warm by covering it loosely with foil if not serving immediately.
• Leftover Love: Store any remaining pie in an airtight container in the refrigerator for up to 3 days, reheating gently in the oven to maintain the pastry's crisp texture.

Storing Jamie Oliver’s Steak and Kidney Pie

• Freezer Method: Slice the entire pie or individual portions before freezing. Wrap tightly in double layers of plastic wrap and aluminum foil to prevent freezer burn. Label with the date and contents for easy tracking. Freeze up to 3 months for maximum flavor preservation.
• Refrigeration Strategy: Store the pie in a sealed container with a tight-fitting lid. Position it on the middle shelf to maintain consistent temperature. Consume within 3-4 days for optimal taste and food safety. Always check for any signs of spoilage before reheating.
• Reheating Technique: Thaw frozen pie overnight in the refrigerator. Preheat oven to 350°F (175°C). Remove wrapping and place pie in an oven-safe dish. Cover with foil to prevent excessive browning.

Alternate Takes on Jamie Oliver’s Steak and Kidney Pie

• Veggie Comfort Pie: Replace beef and kidneys with a medley of roasted portobello mushrooms, butternut squash, and lentils for a hearty vegetarian version that delivers rich, savory flavors.
• Lamb and Herb Fusion: Swap beef and kidneys for tender lamb pieces, adding fresh rosemary and thyme to create a rustic Mediterranean-inspired pie with deeper, more complex undertones.
• Chicken Wild Mushroom Pie: Use chicken thighs instead of beef, incorporate a mix of wild mushrooms like shiitake and oyster, and add a splash of white wine for an elegant, lighter interpretation of the classic recipe.
• Spicy Pulled Pork Pie: Transform the traditional recipe by using slow-cooked pulled pork, adding smoked paprika and a touch of chipotle for a bold, southwestern-style pie that delivers a warming kick.

Summation of Jamie Oliver’s Steak and Kidney Pie

Jamie Oliver’s legendary steak and kidney pie embodies British culinary heritage with remarkable depth.

Classic comfort emerges through carefully layered ingredients and traditional cooking techniques.

Meat lovers discover profound flavors nestled within flaky pastry crusts.

Regional ingredients speak volumes about United Kingdom’s rich gastronomic traditions.

Hearty pie recipes connect generations through shared culinary experiences.

Passionate cooks can recreate this masterpiece, honoring generations of home chefs – devour each slice, share this recipe, spark conversation, and celebrate British cuisine’s delectable soul!

Jamie Olivers Steak and Kidney Pie Recipe

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4.5 from 17 reviews

• Total Time: 2 hours 30 minutes
• Yield: 6 1x

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Description

Jamie Oliver’s hearty steak and kidney pie delivers classic British comfort on a plate. Tender meat, rich gravy, and flaky pastry combine in a soul-warming dish that connects you to traditional English culinary heritage.

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Ingredients

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Main Meat Ingredients:

• 1.5 pounds (680 grams) chuck steaks, cut into 1 inch dice
• 0.5 pounds (227 grams) ox kidney (or lamb’s, trimmed and diced)

Vegetables and Aromatic Ingredients:

• 2 onions, chopped
• 3 carrots, peeled and cut into rough dice (5/8 inch)
• 4 large flat mushrooms, cut into thick slices
• 1 bay leaf

Liquid, Fats, and Seasoning Ingredients:

• 1 tablespoon beef drippings or cooking oil
• 24 ounces (680 grams) puff pastry (12 ounces for bottom crust, 12 ounces for top crust)
• 2 tablespoons flour
• 1 teaspoon tomato puree
• 1 pint (473 milliliters) veal stock (or water and stock cube or granules)
• Worcestershire sauce
• Salt and pepper
• 1 egg, beaten, for glazing
• Butter

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Instructions

1. Warm the oven to 220°C/425°F. Gently stretch the first portion of puff pastry to completely line the pie dish. Blind bake the bottom crust for 10-15 minutes until it achieves a delicate golden hue.
2. Prepare a large skillet with a thin layer of beef drippings or cooking oil. Carefully sear the beef and kidneys individually, ensuring a rich caramelized exterior. Transfer the browned meats into a spacious cooking pot.
3. In the same skillet, soften the onions and carrots with a knob of butter until they become translucent and slightly caramelized. Add these aromatic vegetables to the meat in the pot.
4. Position the pot over medium heat. Sprinkle flour across the mixture, stirring continuously for 2-3 minutes to eliminate the raw flour taste. Incorporate tomato puree, a fragrant bay leaf, and sliced mushrooms. Pour in the rich stock and allow the mixture to gently simmer, partially covered, for 90-120 minutes.
5. Once the filling reaches a thick, luxurious consistency, carefully transfer it into the pre-baked pastry shell. Allow the mixture to cool until it reaches a tepid temperature.
6. Roll out the remaining puff pastry to create an elegant top crust. Cut a precise pastry strip to edge the dish’s rim. Brush the dish’s perimeter with beaten egg, then delicately attach the pastry strip. Layer the top crust, trimming excess pastry and crimping the edges for a professional finish. Generously brush the surface with egg wash for a glossy golden appearance.
7. Slide the pie into the preheated oven, baking for 30-40 minutes until the top crust transforms into a rich, amber-brown color. Rest the pie for several minutes before serving to allow the filling to set and flavors to meld.

Notes

• Preserve leftovers by storing the pie in an airtight container within the refrigerator for 3-4 days, maintaining its delicious flavor and texture.
• Freeze the entire pie or individual slices for convenient future meals, keeping it fresh for up to 3 months without compromising taste.
• Select a sturdy metal or ceramic pie dish that conducts heat efficiently, ensuring a perfectly crisp bottom crust that won’t become soggy.
• Carefully remove the cooled pie from the dish using a removable-bottom pan, understanding that delicate fillings might challenge the extraction process.
• Slice and serve the pie directly from the baking dish, using a sharp pie server to transfer each portion with ease and minimal disruption.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Dinner
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 533 kcal
• Sugar: 1 g
• Sodium: 470 mg
• Fat: 34 g
• Saturated Fat: 12 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 90 mg