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Steak and Kidney Pie
How to order / say it
Say it
Steak and Kidney Pie — [Steyk and Kid-nee Pie]
Order
I'll have the steak and kidney pie, please.
Say locally
A savory pie filled with diced beef, kidney, onion, and gravy.
Why try it?
A cornerstone of British comfort food, this dish is a testament to traditional British cuisine, bringing together simple ingredients for a rich and hearty meal, often enjoyed in Oxford's local pubs.
How it tastes
Rich, savory, and packed with umami from the beef and kidneys, encased in a flaky, buttery pastry. The gravy is thick and flavorful, providing a comforting mouthfeel with every bite.
Origin & History — first documented: 1820
Steak and Kidney Pie, a 19th-century creation, embodies the British love affair with pies. It evolved as a practical, warming dish to make the most of available meat cuts. Over time, it became a staple in British pubs, known for its robust flavors.
Recipe
Ingredients
- 🥩 300 g beef chuck
- 🥩 100 g kidneys
- 🧄 1, diced onion
- 🥩 300 ml beef stock
- 🌾 100 g flour
- 🥛 50 g butter
- 🌾 400 g shortcrust pastry
- 🧂 1 tsp salt
Method
- 1 Preheat oven to 200°C (390°F).
- 2 Brown beef and kidneys in butter until seared; add onions and cook until soft.
- 3 Stir in flour, then gradually add stock, simmering until thickened.
- 4 Fill pastry-lined pie dish with meat mixture, cover with pastry, and bake until golden.
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