..where teens can learn to cook restaurant quality meals for the family
Steak and kidney pie
This dish comes out so much better than shop bought ones. You can turn the volume up or down on the flavour by adjusting the amount of kidney you use. We prefer Ox kidney, but lamb is also good. Everyone we've made this for asks for more. Might have to start doubling the recipe up..
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- chefs knife
- chopping board
- Large pan
- Deep pie dish
- Measuring spoons
Ingredients
- 375 g Diced braising steak (Or if not diced, you can dice it!)
- 200 g Ox kidney
- 1 Large onion
- 1 tbsp Olive oil
- 1 tbsp Butter
- 1 tbsp of plain flour
- 150 ml Beef stock
- 1 tsp Dijon mustard
- 1 Bay leaf
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Optional: 100g of field mushrooms
- 250 g of ready-made puff pastry or shortcrust pastry
- 1 Egg
Instructions
Prep in Advance
- Preheat your oven to 200°C (390°F)
- If you need to dice your steak (if it's not already in chunks) then do so with your chef's knife, on a plastic chopping board or use kitchen scissors. Set aside in a large bowl
- Cut your 200 g Ox kidney into small pieces and put them in the same bowl as your steak. By small, we mean much smaller than the steak pieces. Finely chopped is good to aim for, but it's OK if they're a little larger than that
- Sprinkle 1 tbsp of plain flour over your steak and kidney, turn it over with a spoon or with your hands so it all gets covered, and set aside
- Boil your kettle with enough water (read the beef stock packet) to make 150 ml Beef stock
- Add 1 tsp Dijon mustard and 1 tsp Worcestershire sauce to a mixing bowl and stir
- Once your kettle has boiled, make the stock by following the instructions on the pack
- Stir until the stock cube has dissolved
- Once dissolved, pour into same bowl as dijon mustard and 1 tsp Worcestershire sauce sauce and stir well, then set aside
- Dice 1 Large onion and set aside in a bowl
- If you are using mushrooms, wash them getting rid of any mud, then dry
- Roughly dice them and set aside in a separate bowl
- Crack 1 egg into a bowl and whisk gently then set aside
Let's Cook!
- Pour 1 tbsp Olive oil and add 1 tbsp Butter into your pan and let the butter melt
- Add your steak and kidney to the pan and turn the heat to medium-high
- Cook for about 5 minutes until all the meat is browned (keep turning it)
- Add in the onions and fry until soft
- Pour in your stock, mustard and Worcestershire sauce that's in your bowl and stir well
- Add in 1 Bay leaf and season with salt and pepper to taste (remember, 'to taste' means, add a little amount first, taste, then add a little more and repeat until you and those you are cooking for will be happy! You'll have to learn the taste for this.)
- Put a lid on the pan, reduce the heat to low and simmer for 1 hour 30 minutes (adding in the mushrooms at about 1 hour if using).
- Once done, spoon the filling into your pie dish and let it cool for a bit
- Open your pastry, and be gentle with it! You don't want it to rip. If it's already rolled out, you're going to gently stretch it out over the pie filling and squash it against the edges of your pie dish. You want it to look nice so keep it even. Your chance to be an artist. If it is block pastry, you'll need to follow the packet instructions and roll it out flat before doing this
- Ensure the edges of the pie dish are sealed with your pastry
- Make a small cross in the centre of the pastry to allow steam to escape and prevent spillover
- Glaze with your beaten egg for a golden finish (paint it all over! This pays off visually)
- Bake the pie for about 30-40 minutes at 200C until the pastry is puffed and golden. Check in on it half way through to ensure it's not burning, and if so, turn the heat down a little.
- If you are serving with mashed potato, start preparing while the pie is cooking- if you are unsure, check out our how-to on mashed potato
- Once the pie is done, serve hot along side the mash and veggies or salad if you want
- Broccoli:
- Carrots:
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂
Loved it! We did with ox kidney and again with lamb kidney both were fantastic