This Mary Berry Steak and Kidney Pie is a soul-warming British institution—the perfect dish for a cold Sunday afternoon. A combination of tender braised beef, earthy kidney, and a thick, savory gravy under a golden, buttery puff pastry lid, it is a timeless masterpiece of traditional comfort. This recipe relies on a long, slow simmer to ensure the meat is succulent and the flavors have deeply integrated, creating a robust feast that feels like pure nostalgia in every bite.
Mary Berry Steak and Kidney Pie Recipe Ingredients
- 1.5 lbs (750g) braising steak, cut into 1-inch cubes
- 8 oz (225g) ox or lamb kidney, trimmed and cut into small bite-sized pieces
- 1/4 cup (30g) all-purpose flour, seasoned with salt and pepper
- 2 tbsp vegetable oil
- 2 large onions, roughly chopped
- 2 cups (500ml) rich beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 1 pack (375g) ready-rolled puff pastry
- 1 large egg, beaten (for glazing)
How To Make Mary Berry Steak and Kidney Pie Recipe
- Sear the Meat: Toss the steak and kidney pieces in the seasoned flour until evenly coated. Heat the oil in a large casserole dish or Dutch oven. Brown the meat in batches over high heat until well-caramelized. Remove and set aside.
- Sauté the Aromatics: Add the onions to the same pot and cook for 5–8 minutes until they are soft and golden.
- Build the Gravy: Return the meat to the pot. Pour in the beef stock and Worcestershire sauce. Add the thyme and bay leaf. Bring to a boil, using a wooden spoon to scrape up all the savory bits from the bottom.
- Slow Braise: Cover with a lid and simmer very gently on the stovetop for 1½ to 2 hours, or until the beef is fork-tender. Once cooked, check the seasoning and allow the filling to cool completely (crucial for a crisp pastry).
- Preheat and Prep: Preheat your oven to 200°C (400°F). Pour the cooled meat mixture into a deep pie dish.
- Top with Pastry: Unroll the puff pastry and drape it over the dish. Trim the excess, press the edges firmly to seal, and make a small hole in the center to allow steam to escape.
- Bake: Brush the top generously with the beaten egg. Bake for 25–30 minutes until the pastry has risen high and is a deep, burnished golden brown.
Recipe Tips
- Kidney Preparation: Ensure the kidneys are well-trimmed of any white fat or core. If you prefer a milder flavor, soak the kidney pieces in milk for 30 minutes before cooking.
- The “Cool Filling” Rule: Never put puff pastry on a warm filling. The heat will melt the butter in the pastry layers before it hits the oven, resulting in a heavy, soggy crust rather than a flaky one.
- Ox vs. Lamb Kidney: Ox kidney provides a traditional, robust “gamey” flavor, while lamb kidney is significantly more delicate and tender.
- Thickening the Sauce: If the gravy looks too thin after braising, simmer it uncovered for the last 10 minutes of cooking time before letting it cool.
What To Serve With Mary Berry Steak and Kidney Pie
- Buttery mashed potatoes or boiled new potatoes with mint
- Steamed savoy cabbage or buttered kale
- Honey-glazed parsnips or roasted carrots
- A glass of dark stout or a full-bodied ale
How To Store Mary Berry Steak and Kidney Pie
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat individual portions in a 180°C (350°F) oven to keep the pastry crisp.
- Freeze: The meat filling freezes beautifully for up to 3 months. Thaw completely in the fridge before adding fresh pastry and baking.
Mary Berry Steak and Kidney Pie Nutrition Facts
- Calories: ~540 kcal (per serving)
- Carbohydrates: 30g
- Protein: 38g
- Fat: 32g
- Fiber: 2g
- Sugar: 4g
Nutrition information is estimated based on 6 servings.
FAQs
Mary Berry typically prefers a “lid-only” pie for this recipe to keep the pastry light and flaky. However, you can use shortcrust pastry for the base and puff pastry for the top if you prefer a traditional hand-held style.
You can, but the gravy will lack the depth and richness that defines a great Steak and Kidney pie. If you must use water, add an extra tablespoon of Worcestershire sauce and a beef bouillon cube.
By the time the beef is tender (after 1.5–2 hours of braising), the kidneys will be perfectly cooked. Because they are braised, they become tender and absorb the savory flavors of the stock.
Try More Recipes:
- Mary Berry Shepherd’s Pie Recipe
- Mary Berry Venison Cottage Pie Recipe
- Mary Berry Chicken Leek And Mushroom Pie
Mary Berry Steak and Kidney Pie Recipe
Description
A traditional, slow-braised British pie featuring tender beef and kidney in a rich gravy, topped with a flaky puff pastry crust.
Ingredients
Instructions
- Brown the floured beef and kidney in batches and set aside.
- Sauté the onions until soft and golden.
- Combine meat, stock, sauce, and herbs; simmer covered for 1.5-2 hours.
- Cool the filling completely before pouring into a pie dish.
- Cover with puff pastry, seal edges, and brush with egg wash.
- Bake at 200°C for 25-30 minutes until puffed and golden.
Notes
- Use a “pie funnel” in the center to support the pastry if your dish is very wide.
- For an extra savory crust, sprinkle a little sea salt over the egg wash before baking.
- Ensure the beef chunks are uniform in size to guarantee even tenderness.
