English Steak And Kidney Pie Recipes

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STEAK AND KIDNEY PIE II



Steak and Kidney Pie II image

This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water.

Provided by Glenda

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Yield 6

Number Of Ingredients 13

1 recipe pastry for a 9 inch single crust pie
1 pound beef kidney
2 pounds round steak, cubed
2 tablespoons lard
2 onions, chopped
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
2 cups water
4 cups diced potatoes
6 tablespoons all-purpose flour

Steps:

  • Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
  • In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
  • Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
  • Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.
  • Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.
  • Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.

Nutrition Facts : Calories 657.8 calories, Carbohydrate 41.8 g, Cholesterol 403.2 mg, Fat 30.9 g, Fiber 4.3 g, Protein 50.6 g, SaturatedFat 10.4 g, Sodium 1168.9 mg, Sugar 2.6 g

THE CLASSIC STEAK AND KIDNEY PIE



The Classic Steak and Kidney Pie image

This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!

Provided by MarieRynr

Categories     Savory Pies

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon beef drippings or 1 tablespoon cooking oil
1 1/2 lbs chuck steaks, cut into 1 inch dice
1/2 lb ox kidney (or lamb's, trimmed and diced)
12 ounces puff pastry
2 onions, chopped
3 carrots, peeled and cut into rough dice (5/8 inch)
butter
4 large flat mushrooms, cut into thick slices
2 tablespoons flour
1 teaspoon tomato puree
1 bay leaf
1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules)
Worcestershire sauce
salt and pepper
1 egg, beaten, for glazing

Steps:

  • Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
  • Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
  • Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
  • After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
  • Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
  • Preheat the oven to 220°C/425°F.
  • Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.

A GOOD STEAK & KIDNEY PIE



A good steak & kidney pie image

An old favourite - a traditional steak and kidney pie, comfort food at its best.

Provided by Ruth Watson

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 14

250g plain flour, plus extra for rolling
140g cold unsalted butter, roughly cubed
1 large egg yolk
1 small egg whisked with 1 tbsp milk, for the egg wash
1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig's and lamb's kidneys aren't suitable as they only need short cooking
1kg trimmed British top rump beef
250g flat mushrooms, unpeeled but wiped with a damp cloth
3 tbsp groundnut or vegetable oil
100g unsalted butter
1 large onion, peeled and thickly chopped
50-85g plain flour, depending on how thick you like your gravy
600ml off-the-boil water
1 tbsp Marigold Swiss vegetable bouillon powder
1 large bay leaf

Steps:

  • It's important to cook the meat a day ahead, so that you can discard any fat that has risen to the top, and so that the pastry doesn't slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour.
  • Cut button-mushroom-sized lobes of kidney from the white central core (discarding). Cut the beef into bite-sized cubes and cut the mushrooms into chunks.
  • Heat 1 tbsp of the oil in a large, heavy frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.
  • Wipe out the frying pan and return it to a low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden. Transfer to a large casserole, using a slotted spoon.
  • Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured.Return the frying pan to a mediumhigh heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.
  • Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy. Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify - it can then be skimmed off and discarded.
  • In the morning - return the pastry to cool room temperature, then roll it out thinly on a wellfloured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish - they should cover the flat rim and about halfway down the insides.
  • Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish. Don't overfill: reserve any excess gravy to serve hot with the pie.
  • Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.
  • Finally, an hour before serving - preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20° after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

Nutrition Facts : Calories 831 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 3 grams fiber, Protein 54 grams protein, Sodium 1 milligram of sodium

STEAK AND KIDNEY PIE I



Steak and Kidney Pie I image

Solid ribsticking stuff, ideal for before, after, or during the game. Season flour with salt and pepper. If preferred, use 2 sheep kidneys instead of the ox kidney.

Provided by Barrie Malson

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 7

1 pound beef tenderloin
1 pound beef kidney
1 cup all-purpose flour for rolling
4 cups water to cover
1 tablespoon all-purpose flour
1 to taste salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed

Steps:

  • Cut meat into 1 inch cubes, and roll in seasoned flour. Place meat in a saucepan, and add enough water to cover. Cook until meat is tender, about 3 hours. Remove the meat, leaving the liquid in the pan.
  • Thicken gravy with 1 tablespoon flour, and season with salt and pepper to taste. Return meat to the pan. Spoon into a pie dish. Allow to cool.
  • Take a small portion of the pastry, and roll into 1 inch wide strips. Moisten the edges of the pie dish, and press pastry around the rim. Roll out the rest of the pastry to size of the dish. Moisten the strip pastry, and cover with pastry.
  • Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes, or until nicely browned.

Nutrition Facts : Calories 570.4 calories, Carbohydrate 40.5 g, Cholesterol 260.3 mg, Fat 33.9 g, Fiber 1.4 g, Protein 24.4 g, SaturatedFat 9.9 g, Sodium 342.8 mg, Sugar 0.5 g

MUM'S STEAK AND KIDNEY PLATE PIE



Mum's Steak and Kidney Plate Pie image

First it's important to note that both the pastry and the filling can be made in advance - but don't forget to allow about 1 hour for the pastry to return to room temperature before rolling out. Because my husband Michael likes extra gravy I've included a recipe for that too.

Categories     Perfect pies     Beef recipes     Offal     Winter warmers     Father's Day

Yield Serves 4-6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

Number Of Ingredients 20

1 lb (450 g) chuck steak (braising steak), in one piece
8 oz (225 g) ox kidney
1 oz (25 g) beef dripping
2 medium onions, peeled and roughly chopped
1½ level tablespoons plain flour
½ level teaspoon finely chopped fresh thyme
1 teaspoon Worcestershire sauce
15 fl oz (425 ml) fresh beef stock
salt and freshly milled black pepper
8 oz (225 g) plain flour, plus a little extra for rolling
pinch salt
2 oz (50 g) butter, at room temperature, cut into smallish lumps
2 oz (50 g) lard, at room temperature, cut into smallish lumps
1 egg, beaten with a tablespoon of milk, to glaze
meat trimmings from the steak and kidney
1 onion, peeled and halved
½ oz (10 g) beef dripping
1 heaped dessertspoon flour
few drops Worcestershire sauce
salt and freshly milled black pepper

Steps:

  • Begin by trimming the steak and cutting it into 1 inch (2.5 cm) cubes. Then trim the ox kidney and chop it minutely small. Keep the meat trimmings to make extra gravy to serve with the pie. Now, heat the dripping in the casserole. Dry the meat with kitchen paper and, when the fat is really hot, add a few cubes at a time to brown on all sides, removing them to a plate as they brown. After that, add all the pieces of kidney and after browning these remove them to join the steak. Now, keeping the heat high, fry the chopped onion for 6-7 minutes or until it's nicely browned at the edges. Then return all the meat to the casserole and stir in the flour to soak up all the juices. Next, add the thyme, followed by the Worcestershire sauce. Add a good seasoning of salt and pepper and then gradually stir in the stock and bring the whole lot to simmering point. Now put a lid on the casserole and place on the centre shelf of the oven for 2 hours. When the meat is cooked taste to check the seasoning and leave it to get cold. While the meat cooks you can get ahead and make the stock for the extra gravy. Simply place the meat trimmings in a medium-sized saucepan with half the onion, cover with 1 pint (570 ml) water, add some seasoning and simmer, covered, for approximately 1 hour. Then strain the stock and rinse the pan. To make the pastry, first of all sift the flour with the salt, holding the sieve up high to give it a good airing. Then add the butter and the lard and, using only your fingertips, lightly and gently rub the fat into the flour. When the mixture is crumbly, sprinkle in a tablespoon of cold water. Start to mix the pastry with a knife and finish with your hands, adding a few more drops of water if necessary for a smooth dough. Put the pastry in a polythene bag and place in the refrigerator to rest. Pre-heat the oven to gas mark 6, 400°F (200°C) and place a baking sheet on a high shelf to pre-heat as well. To make the pie, first cut the pastry in half and, on a lightly floured surface, thinly roll out one half into a circle approximately 11 in (28 cm) in diameter. Now transfer the circle, first rolling it over the pin and then over the base of the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry and, after that, spoon in the filling. Now roll the remaining pastry out in the same way. Brush the rim of the base pastry with a little of the beaten egg and milk glaze and fit the other pastry circle on the top to form a lid. Press the edges firmly together, then trim off the excess and flute the edges. Finally, if you want to decorate the pie, gather up the trimmings and re-roll them to cut out leaf shapes. Either way, make a small hole in the centre the size of a 5p piece (to allow the steam to escape). Then brush the surface all over with the beaten egg and milk glaze. Now place the pie on the baking tray and bake for 10 minutes. After that, reduce the temperature to gas mark 4, 350°F (180°C) and cook for a further 40-45 minutes, or until it is piping hot and has turned a deep golden-brown. While the pie is cooking you can make the extra gravy by frying the remaining half onion, chopped small, in the beef dripping until soft and blackened at the edges. Next, stir in the flour and gradually add the stock little by little to make a smooth gravy, adding a spot of gravy browning if it's needed. Taste to check the seasoning and add a few drops of Worcestershire sauce. Let the pie relax for about 10 minutes before serving. I like new potatoes and chopped spring greens or purple sprouting broccoli to go with it.

STEAK AND KIDNEY PIE



Steak and kidney pie image

Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.

Provided by Antony Worrall Thompson

Categories     Main course

Yield Serves 4

Number Of Ingredients 10

300g puff pastry
1 egg and 1 extra egg yolk beaten together
2 tbsp vegetable oil
700g/1lb 9oz braising steak, diced
200g/7oz lamb kidney, diced
2 medium onions, diced
30g/1oz plain flour
850ml/1½ pints beef stock
salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce

Steps:

  • Preheat the oven to 220C/425F/Gas 7
  • Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
  • Return the beef to the pan, sprinkle flour over and coat the meat and onions
  • Add the stock to the pan, stir well and bring to the boil.
  • Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
  • Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
  • Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
  • Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
  • Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
  • Serve with creamy mash and steamed vegetables to soak up the gravy.

ENGLISH STEAK AND KIDNEY PIE



English Steak and Kidney Pie image

Adapted from a book with quite authentic international recipes published in 1951, A World of Good eating. I haven't tried it yet but can't wait.

Provided by luvinlif2k

Categories     Savory Pies

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 small beef kidneys
3/4 lb round steak
1 cup flour
salt and pepper
1 cup chopped onion
hot water
1 bay leaf
1 tablespoon dried parsley flakes
1/4 cup celery, diced or 1/4 cup celery top
1/2 cup fresh mushrooms, coarsely chopped
1/2 cup carrot, diced
2 tablespoons flour
1 teaspoon flour
1/2 cup cold water
1 pie crust

Steps:

  • Remove skin and coarse parts from kidneys if not already done.
  • Wash in salted water.
  • Mix 1 cup flour with salt and pepper to taste in a plastic bag.
  • Cut kidneys into one-inch squares and place in bag with flour. Seal well and shake to dredge.
  • Remove kidney and pound remaining seasoned flour into 3/4 lb. of round steak.
  • Cut the round steak into one-inch pieces.
  • heat oil in heavy skillet and brown beef cubes on all sides.
  • Add onion and kidneys, cooking slowly until brown.
  • Cover meat with hot water, add bay leaf, parsley and celery or celery tops.
  • Cover tightly and simmer for 1 hour.
  • Remove meat to deep baking dish.
  • Add mushrooms and carrots.
  • Mix 2 tablespoons + 1 teaspoons flour with 1/2 cup cold water and add to skillet to thicken juices.
  • Pour over the meat and vegetables and top with pastry crust.
  • Bake in preheated 350F for 1 hour. Cover when pastry is golden to prevent over-browning.

Nutrition Facts : Calories 330.8, Fat 12.5, SaturatedFat 3.3, Cholesterol 32.3, Sodium 198, Carbohydrate 35.9, Fiber 2.6, Sugar 1.9, Protein 17.8

ENGLISH STEAK AND KIDNEY PIE (BRITISH ISLES)



English Steak and Kidney Pie (British Isles) image

96

Categories     Beef     Mushrooms

Time 1h20m

Yield 6

Number Of Ingredients 30

beef kidneys
beef, round steak
all-purpose flour
salt and black pepper
vegetable oil
onions
water
bay leaves
parsley sprigs
celery
mushrooms
carrots
all-purpose flour
water
pastry
beef kidneys
beef, round steak
all-purpose flour
salt and black pepper
vegetable oil
onions
water
bay leaves
parsley sprigs
celery
mushrooms
carrots
all-purpose flour
water
pastry

Steps:

  • Notes: *4 Veal kidneys may be used for a milder flavor Remove the skin and coarse parts from the kidneys. Wash in salted water. Cut into 1 inch squares. Pound flour into round steak and cut into pieces. Combine flour, salt and pepper. Dredge kidney in seasoned flour. Heat oil in heavy skillet and brown beef cubes on all sides, add onion and kidneys and cook slowly until brown. Cover meats with hot water, add bay leaf, parsley and celery tops. Cover tightly and simmer for 1 hour. Remove meat to deep baking dish . Add mushrooms, carrots. Mix 2 tablespoons of flour with ½ cup water and add to pan liquor to thicken it. Pour over meat and vegetables and top with pastry crust. Bake in 350℉ (180℃) oven for about 1 hour.

Nutrition Facts :

THE ULTIMATE STEAK AND KIDNEY PIE



The Ultimate Steak and Kidney Pie image

Steak and kidney pie is a favorite in Britain. This recipe produces a golden pastry with a hearty, meaty filling, perfect for colder months.

Provided by Elaine Lemm

Categories     Dinner     Lunch     Entree     Pie

Time 3h45m

Number Of Ingredients 20

For the Filling:
1/3 cup all-purpose flour
Salt (to taste)
Black pepper (to taste)
1 1/2 pounds beef chuck steak (or other tough beef; cut into 1-inch cubes)
1/2 pound/250 grams beef kidney (cleaned and chopped into 1-inch cubes)
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
2 large onions (thinly sliced)
2 carrots (cut into 1-inch cubes)
3 1/2 cups beef stock (hot)
For the Pastry:
2 1/4 cups all-purpose flour
Pinch of salt
8 tablespoons (1 stick) butter (cubed; or an equal mix of butter and lard)
2 to 3 tablespoons water (cold)
For Glazing:
1 large egg (beaten)
1 pound green beans (steamed)
1 pound broccoli (steamed)

Steps:

  • Gather the ingredients.
  • Add the steak, kidney, flour, salt, and pepper to a large bowl. Toss until well coated.
  • In a large Dutch oven or other heavy-duty pot, heat the 2 tablespoons butter and 1 tablespoon oil on medium-high heat.
  • When the butter melts, add the meat to the pan, in batches if necessary. Cook until golden brown, 5 to 7 minutes per batch. Refresh the butter and oil in the pan between batches as needed. Remove the meat to a plate as it becomes done. Set aside.
  • If the pan is dry, refresh with 1 tablespoon oil. Add the onions and carrots. Cook until they begin to soften, about 5 minutes.
  • Return the meat to the pan with any accumulated juices from the plate. Add the stock and stir to combine.
  • Bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the meat is tender and the sauce has thickened, about 1 1/2 hours. Remove the cover and continue to cook to thicken the sauce, stirring frequently, 30 minutes more.
  • Adjust the seasoning with salt and pepper to taste. Remove from the heat, place into a 6-cup deep pie dish, and let cool completely.
  • Gather the ingredients.
  • Put the flour, salt, and butter in a large bowl.
  • Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
  • Add 2 tablespoons of water to the mixture. Using a cold knife, stir until the dough binds together. Add more water, a teaspoon at a time if the dough is too dry.
  • Form the dough into a disk, wrap, and chill for about 30 minutes.
  • Position a rack in the center of the oven and heat to 400 F. Roll out the pastry to 1/8-inch thick and wide enough to cover the pie dish.
  • Cut a tiny hole in the center to slip over a steam funnel if using. Alternatively, cut 3 to 4 (1-inch) slits in the center of the dough to vent the filling while baking.
  • Brush the rim of the pie dish with water and place a pie funnel in the center of the filling, if using.
  • Place the pastry over the dish and funnel (if using), pressing it down, trimming to fit the rim of the dish.
  • Crimp the edges of the dough using your thumb and first finger.
  • Beat the egg with 1 tablespoon of water. Brush the top of the pie with the egg wash.
  • Bake until the pastry is crisp and golden, about 40 minutes.
  • Serve immediately.

Nutrition Facts : Calories 588 kcal, Carbohydrate 29 g, Cholesterol 350 mg, Fiber 2 g, Protein 39 g, SaturatedFat 17 g, Sodium 471 mg, Sugar 3 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g

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INDIVIDUAL STEAK & KIDNEY PIES - MICHELLE COOKS KETO
2021-07-19 There is nothing more British than a traditional steak and kidney pie – A superb slice of British cuisine. Pin. Print. Recipe by Michelle . 0 from 0 votes. Course: Main Cuisine: British Difficulty: Medium. Servings. 4-6. servings. Total time. 1. hour . 30. minutes. Ingredients – Filling. 2 tbsp Oil. 700 g Braising Steak, cut into cubes. 200 g Lambs Kidney, cut into cubes. 200 g Baby Button ...
From michellecooksketo.com
Cuisine British
Category Main
Servings 4-6
Total Time 1 hr 30 mins


STEAK AND KIDNEY PIE RECIPE BY JDJEMAL - COOKPAD
Great recipe for Steak and kidney pie. A good meal for a winter's day. Traditional English steak and kidney pie would use no garlic and oysters instead of mushrooms.
From cookpad.com
Servings 6


HAIRY BIKERS STEAK AND KIDNEY PIE RECIPES
This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready! Provided by MarieRynr. Categories Savory Pies. Time 2h40m. Yield 4-6 serving(s) Number Of Ingredients 15. Ingredients; 1 tablespoon beef drippings or 1 tablespoon cooking ...
From tfrecipes.com


CLASSIC STEAK & KIDNEY PIE | RECIPE BINDER
Method. Cut the beef into 2.5 - 4 cm pieces, discarding any obvious lumps of fat or gristle. With the kidney cut away the inner core of fat and tubes, and cut the rest into bite-sized chunks. In a large bowl place the steak pieces and calf kidneys and pour dark beer over top. Cover and leave for at least 4 hours or preferably overnight in the ...
From recipebinder.co.uk


STEAK AND KIDNEY PIE RECIPE GORDON RAMSAY
2021-03-14 · steak and kidney pie recipe gordon ramsay | Deporecipe.co from www.mylittlelarder.com A good steak & kidney pie. Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. A classic homemade steak and kidney pie is tasty british comfort food that's perfect for the autumn and winter months, and a great alternative for sunday lunch. Then trim the ...
From tfrecipes.com


KIDNEY ENGLISH RECIPES | RECIPEBRIDGE RECIPE SEARCH
Kidney English Recipes containing ingredients bacon, bay leaf, beef stock, beer, butter, carrots, celery, cloves, flour, garlic, lamb, milk, mushrooms, onion, p
From recipebridge.com


STEAK & KIDNEY PIE RECIPE - ENGLISH BRITISH - YOUTUBE
As part of the HOW TO COOK GREAT NETWORK - http://www.howtocooKgreatsfood.comAlso take a look at our channel for other great cooking genres.And look at the w...
From youtube.com


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