Steak and Kidney Pie

Hearty and nostalgic, steak and kidney pie is the kind of comfort food that made its way from British pubs to Canadian kitchens generations ago. It’s the sort of dish you’d find bubbling away in a family kitchen on a cold prairie evening — tender beef, rich gravy, flaky crust, and that unmistakable aroma that fills the house. It’s old-fashioned in the best way: slow-cooked, deeply savoury, and made to be shared.

Prep Time: 30 minutes

Total Time: 2 hours 30 minutes

Serves: 4–6

Ingredients

For the filling

• 700 g (1½ lb) stewing beef (chuck or blade), cut into 2 cm cubes

• 250 g (½ lb) lamb or beef kidney, trimmed and chopped

• 3 tbsp flour, seasoned with salt and pepper

• 2 tbsp vegetable oil or beef drippings

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp Worcestershire sauce

• 1 tsp tomato paste

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 bay leaf

• 1 cup (250 ml) beef stock

• ½ cup (120 ml) stout or dark ale

• Salt & pepper, to taste

  For the pastry

• 2 cups (250 g) all-purpose flour

• 1 tsp salt

• ½ cup (115 g) cold butter, cubed

• ¼ cup (50 g) cold shortening (or lard)

• 4–6 tbsp ice water

• 1 egg, beaten (for glazing)

Method

• Brown the meat: Toss beef and kidney in seasoned flour. Heat oil in a heavy pot and brown the meat in batches. Remove and set aside.

• Build the flavour: In the same pot, add onion and cook 3–4 minutes until soft. Stir in garlic, tomato paste, Worcestershire, thyme, and bay leaf. Return the meat, then pour in the stout and stock.

• Simmer: Bring to a gentle boil, then reduce heat and simmer 1½–2 hours until the beef is tender and the sauce thickens. Season to taste. Remove bay leaf and let cool slightly.

• Make the pastry: In a bowl, rub butter and shortening into flour and salt until it resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough just comes together. Form into a disc, wrap, and chill 30 minutes.

• Assemble the pie: Preheat oven to 200 °C (400 °F). Roll out pastry and line a deep 9-inch pie dish. Spoon in the cooled filling, top with a pastry lid, and seal edges. Cut a small steam vent and brush with beaten egg.

• Bake: Bake 35–40 minutes until golden and crisp. Let rest 5–10 minutes before serving.

Variations

• Guinness & Onion – Add ½ cup Guinness to the gravy and an extra sliced onion before baking for a rich, malty flavour.

• Mushroom & Thyme – Stir 200 g sliced mushrooms and a pinch more thyme into the filling for an earthy depth.

• Cheddar Crust – Mix ½ cup grated sharp cheddar into the pastry or sprinkle over the top before baking for a golden, savoury twist.