Winter Warming Steak & Kidney Pie by Deb Smith

January 23, 2019 | BoilerJuice News

Well done Deb Smith for winning the pie competition! The weather has become colder and winter-hearty food is a perfect way to fill your stomach and keep you warm. Have a try at cooking Deb’s perfect Winter Warming Steak and Kidney Pie.


900 g braising steak
700 g fresh ox kidney
1 large white onion
6 cloves of garlic
6 bay leaves
500 ml Guinness original stout
1-2 teaspoons tomato purée
2 beef stock cubes
1 teaspoon dried English mustard
Freshly ground black pepper
Cornflour for dusting the meat
Groundnut oil or sunflower oil for frying
Puff pastry, I use shop bought ready rolled puff pastry
1 Egg, beaten

Cooking instructions

Chop the onion, not too big not too small and finely slice the garlic keeping them separate. Prepare the steak and kidney by removing any excess fat and sinew and chop into large bite-size cubes and lightly dust with the cornflour before sealing and browning.
Using a deep heavy-based pan lightly coat it with the oil and gently fry the onion until golden brown, add the garlic and give it a few minutes frying being careful it does not catch and burn, remove the onion and garlic from the pan and put to one side, using a little more oil sear the steak at a high temperature to seal it and gain colour, put to one side and repeat using the kidney, season with salt and freshly ground black pepper whilst in the pan, you will need to do this in stages to keep the temperature up.

When your meat is seared turn the heat to low adding back the garlic and onion to the pan, add the two beef stock cubes, letting them gently melt down, add the bay leaves and pour over the Guinness, and keep at a low temperature stirring to deglaze the bottom of the pan, add the mustard stirring in so it does not go lumpy, add the tomato purée and mix in well, have a quick taste of the liquor mixture checking for seasoning adding a little more salt and black pepper if needed, cover and leave to cook on a very low simmer for 2- 4 hours approximately or until your meat is tender and falling apart.

Checking it occasionally, giving it a stir to ensure it does not catch on the base of the pan, in the last 30 minutes or so of cooking remove the lid to reduce the liquor which should have thickened up nicely giving you a rich luscious gravy.
(If you find you have added a tad too much tomato purée a teaspoon of sugar will balance the acidity)

This dish for me is the perfect heart-warming wintry dish that I cook on my oil fired range, it fills the house with the fragrance of bay leaf and the comforting heartiness of beef and Guinness.

When the meat is tender and cooked leave to cool placing in individual ovenproof pie dishes or one big pie dish, this amount will serve six portions. When the meat mixture has cooled cover with the puff pastry sealing the edges cutting a small vent hole in the pastry top, brush with the beaten egg and cook in a preheated oven for 20 to 30 minutes until the pastry has risen and is cooked, oven temperatures vary, if you are using a range the oven temperature is hot, Electric ovens 200°C or 400°F , Gas mark 6.

This pie will happily Store in the fridge for two or three days and it will quite happily freeze. Rich in vitamin A and protein.


To get more tips on how to keep warm this winter without the extra calories check out our top tips on keeping your home warmer for less here

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