I still remember the first time I tried making a classic British dish, the Steak and Kidney Pie. I was skeptical about combining beef with kidney, but I took the plunge after watching Jamie Oliver whip it up with such ease and excitement. His energy and passion for food are contagious, and before I knew it, I had my apron on and was chopping away in my kitchen.
That moment sparked something for me – an appreciation for the simplicity and authenticity of traditional recipes. Over the years, I’ve returned to this dish many times, always perfecting the balance of flavors, textures, and the all-important pastry. It’s one of those meals that feels like a warm hug, deeply comforting and satisfying. So if you’re ready to roll up your sleeves and get cooking, let’s dive in.
Jamie Oliver’s Steak And Kidney Pie Recipe
Jamie Oliver’s version of this British classic is perfect for both beginners and seasoned cooks. He takes a straightforward approach, focusing on quality ingredients, deep flavors, and the joy of homemade cooking. I’ve made this recipe countless times, and each time, the result has been nothing short of spectacular.
His recipe is incredibly adaptable too. You can swap ingredients or adjust seasoning, but the key to success lies in getting that rich, savory filling and golden, flaky crust. Trust me, there’s nothing quite like the smell of this pie coming out of the oven.
Ingredients Needed
Here’s the breakdown of the ingredients you’ll need for Jamie’s Steak and Kidney Pie. The quantities listed are for a standard pie, serving about 4 to 6 people.
- Beef steak (about 600g) – I like to go for a cut that’s well-marbled with fat. The extra fat makes for a juicier, richer filling.
- Kidney (beef or lamb, about 200g) – A must for an authentic taste. You’ll want to make sure to clean them well to avoid any strong odors.
- Onion (1 large) – Sweet and aromatic; it forms the backbone of the filling.
- Garlic (2 cloves) – Adds depth to the flavor profile.
- Beef stock (500ml) – This is where the umami comes in, making the sauce silky and full of flavor.
- Flour (2 tbsp) – For thickening the sauce.
- Butter (50g) – The richness of butter is crucial for both the filling and pastry.
- Worcestershire sauce (1 tbsp) – It’s that tangy, savory kick that brings everything together.
- Herbs (thyme, bay leaves) – Fresh herbs elevate the savory elements of the pie.
- Shortcrust pastry – Either store-bought or homemade. You need enough for both the base and lid.
- Egg (1, for glazing) – For a glossy golden finish.
How To Make Jamie Oliver’s Steak And Kidney Pie
Making this pie is easier than you might think. Here’s how I go about it, step by step:
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Prepare The Filling
- Start by chopping the beef and kidney into bite-sized cubes. You want them to cook evenly.
- Heat butter in a large pan over medium heat. Brown the beef and kidney chunks until they’re well-seared. Set them aside.
- In the same pan, sauté the chopped onion and garlic until softened.
- Sprinkle the flour over the onions and stir, letting it cook for a couple of minutes to remove the raw flour taste.
- Pour in the beef stock, Worcestershire sauce, and herbs. Stir and bring to a simmer. Add the beef and kidney back in and let it simmer gently for about 40 minutes until the filling thickens.
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Prepare The Pastry
- While the filling is cooking, roll out your shortcrust pastry. I prefer to use store-bought for convenience, but homemade pastry does add a nice touch.
- Line your pie dish with pastry, making sure to cover the bottom and sides.
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Assemble The Pie
- Once the filling is cooked, let it cool slightly before spooning it into the pastry base.
- Roll out the top pastry and lay it over the pie, trimming off any excess. Pinch the edges to seal the pie and cut a small slit in the top to allow steam to escape.
- Brush the top with an egg wash for that golden finish.
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Bake The Pie
- Preheat the oven to 200°C (180°C fan). Bake the pie for 30-40 minutes or until the pastry is golden brown.
Ingredient Science Spotlight
One of the most fascinating parts of cooking is the science behind each ingredient. When making Steak and Kidney Pie, each ingredient plays a crucial role in the final flavor profile.
- Beef & Kidney: The beef provides a rich, hearty base while the kidney adds a subtle, earthy flavor. Kidney’s slightly gamey taste pairs perfectly with beef, creating a balance that’s unmatched. If you’re hesitant about kidney, don’t be. When prepared correctly, it melds seamlessly into the filling.
- Stock & Flour: The stock is the backbone of the filling. Beef stock provides depth, while the flour thickens the sauce, giving it that luxurious, smooth texture.
- Butter & Pastry: The butter is essential in achieving that flaky, melt-in-your-mouth pastry. The combination of flour and fat (butter) is the key to creating that tender, golden crust.
Expert Tips
- Kidney prep: Always clean the kidneys thoroughly before use. Remove the white sinew and any membranes, as they can affect the texture and flavor.
- Let the filling cool: Don’t rush the filling stage. Allow the filling to cool slightly before assembling the pie. This ensures the pastry won’t get soggy.
- Pastry technique: If you’re using store-bought pastry, make sure it’s cold when you use it. Cold pastry is key to achieving a crisp texture.
- Use a pie funnel: If you want a perfectly crispy top, use a pie funnel (or a small, heatproof object) in the middle of the pie while baking. It helps the steam escape, keeping the top from becoming soggy.
Recipe Variations
This recipe is wonderfully adaptable. Here are a few ways you can change it up:
- Add vegetables: Carrots, peas, or mushrooms can be added to the filling for extra flavor and texture.
- Make it gluten-free: Substitute the flour and pastry with gluten-free alternatives. The filling will still taste rich and delicious.
- Change up the meat: Swap the beef for lamb for a more distinct flavor, or go for a mix of meats, such as pork and beef.
Final Words
Making Steak and Kidney Pie is an experience. It’s a dish that asks for patience, but the result is worth every second. Whether it’s for a family dinner, a cozy Sunday meal, or just because you’re in the mood for something rich and hearty, this pie won’t disappoint. It’s not just about the flavors – it’s about the love and care you put into it. So, don’t rush it. Enjoy the process and the reward that comes after.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Steak And Kidney Pie?
You’ll need beef steak, kidney, butter, flour, onions, mushrooms, beef stock, Worcestershire sauce, and puff pastry.
How Long Does It Take To Make Jamie Oliver’s Steak And Kidney Pie?
It takes about 2 to 3 hours in total, including prep time and cooking.
Can I Use A Different Meat Instead Of Kidney For This Pie?
Yes, you can substitute kidney with extra steak or lamb if you prefer.