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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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