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
- 300g (10oz) plain flour
- 1 tsp salt
- 75g (2½oz) chilled butter, cut into cubes
- 75g (2½oz) chilled lard, cut into cubes
- 2 tsp sunflower oil
- 1 large onion, peeled and chopped
- 1 carrot, peeled and chopped
- 500g (1lb) lean minced steak
- 4 kidneys, quartered
- 250g (8oz) potato, peeled and cubed
- 2 tbsp Worcestershire sauce
- 1 tbsp gravy granules
- 1 egg, beaten, for glaze
- 20cm (8in) pie plate, greased
Put the flour into a food processor with the salt. Add the butter and lard. Pulse the processor until the mixture forms crumbs. Measure out 5-6 tbsp ice-cold water. Pour in most of the water, pulse until the mixture just combines; add the rest of the water if needed. Lightly knead dough on a floured surface, wrap and chill.
Heat the oil in large frying pan, add the onion and cook for a few mins until softened and lightly browned. Add the carrot and fry for a couple of mins, then add the mince to the pan. Breaking it up and continuing to cook for about 10 mins, until it’s browned all over.
Set the oven to Gas Mark 6 or 200°C, and put a baking sheet in to heat up. Add the kidneys and potato to the mince, then add the Worcestershire sauce, followed by the gravy granules. Stir well. Simmer gently for 15 mins until meat is tender. Tip into a bowl to cool.
Roll out half the pastry on a lightly floured surface and use to line the pie plate. Spoon in the cooled meat filling. Brush the pastry rim with water. Roll out the remaining pastry on a lightly floured surface and use to cover the filling. Pierce twice with a knife. Seal edges, chill for 10 mins, and then cut off trimmings and crimp rim.
Brush the pie all over with the egg glaze, put on to the preheated baking sheet and bake for 35 mins, until the pastry is golden.
For freezing, freeze the pie before baking in a freezer bag and bake from frozen for 50 mins.
Top tip for making Steak and kidney pie
Use vegetable fat instead of lard for the pastry if you prefer not to use pork products.