I first discovered Jamie Oliver’s Steak and Kidney Pie recipe while scrolling through a food blog on a lazy Sunday afternoon. There’s something about a comforting British classic that just pulls me in-especially when it’s hearty, warm, and bursting with flavors like this one. If you’ve ever had a craving for something rich, savory, and full of depth, this recipe is your go-to.
I remember the first time I made it. The smell of the steak cooking, the fragrance of herbs blending with the buttery pastry-my kitchen turned into this cozy, inviting space. It felt like I was transporting myself to a rustic pub in the UK. Making this pie was a slow but satisfying process. Each step revealed a bit more about the craftsmanship of traditional British cooking.
So, if you’re ready to roll up your sleeves and make something that not only fills your belly but also nurtures your soul, here’s the ultimate guide to Jamie Oliver’s Steak and Kidney Pie.
Jamie Oliver’s Steak And Kidney Pie Recipe
Jamie Oliver’s Steak and Kidney Pie isn’t just any pie. It’s a beautiful marriage of tender chunks of beef steak, the earthiness of kidney, and a rich, flavorful gravy-all wrapped up in a crisp, golden pastry. The recipe isn’t too complicated, but it does require a bit of patience. But trust me, it’s worth every second.
Ingredients Needed
Here’s what you’ll need for this flavorful pie:
- Steak: 600g of stewing steak (choose something like braising steak for best results)
- Kidneys: 200g of lamb or beef kidneys (cleaned and chopped)
- Butter: 50g (you’ll use this to sauté)
- Olive oil: 2 tbsp (for browning the meat)
- Onions: 2 medium, finely chopped
- Carrots: 2 medium, peeled and diced
- Garlic: 2 cloves, minced
- Beef stock: 500ml (for the gravy base)
- Red wine: 150ml (a nice full-bodied one like Merlot or Cabernet Sauvignon)
- Herbs: A few sprigs of thyme and bay leaves (they add an aromatic depth)
- Tomato paste: 1 tbsp (for umami)
- Worcestershire sauce: 2 tbsp (adds a unique zing)
- Flour: 3 tbsp (for thickening the gravy)
- Salt and pepper: To taste
- Shortcrust pastry: About 500g (store-bought or homemade)
- Egg: 1, for glazing (gives the top that beautiful golden sheen)
How To Make Jamie Oliver’s Steak And Kidney Pie
The process of making this pie is like unfolding a beautiful story, each step more rewarding than the last. Here’s how you bring it all together:
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Prepare The Filling
- In a large pot, heat the olive oil and butter together. Add the stewing steak pieces and brown them on all sides.
- Once the steak is browned, remove it from the pot and set it aside.
- In the same pot, sauté the onions and garlic until soft and golden. Add the carrots and cook for another few minutes.
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Build The Gravy
- Stir in the tomato paste and cook for a minute to deepen the flavor.
- Sprinkle in the flour and stir it into the vegetables. This will help thicken the gravy later.
- Pour in the red wine to deglaze the pan, scraping up any bits stuck to the bottom.
- Add the beef stock, Worcestershire sauce, and herbs. Stir everything together, then return the browned steak to the pot.
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Simmer
- Reduce the heat to low and let everything simmer for about 1.5 hours until the meat is tender. Halfway through, add the kidneys and let them cook gently in the gravy.
- Once the meat and kidneys are tender, season with salt and pepper. Discard the thyme sprigs and bay leaves.
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Prepare The Pie
- Preheat the oven to 200°C (390°F).
- Roll out your pastry on a floured surface. Line a pie dish with the pastry, leaving some overhang.
- Spoon the steak and kidney filling into the pie dish, then cover it with the remaining pastry. Press the edges down and trim any excess pastry.
- Use the leftover pastry to create decorative shapes on top if desired.
- Brush the top of the pie with the beaten egg for that golden finish.
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Bake
- Bake for about 35-40 minutes or until the pastry is golden brown and crispy.
- Let the pie rest for a few minutes before serving.
Ingredient Science Spotlight
Now, let’s talk about the science behind these ingredients. It’s not just about throwing things together-it’s about understanding how each element contributes to the magic of the dish.
- Steak: The stewing steak’s marbling of fat breaks down during cooking, making the meat super tender. The long, slow cooking process ensures it becomes melt-in-your-mouth delicious.
- Kidneys: They add a rich, earthy flavor to the pie. Kidneys are packed with iron, and their slightly gamey taste balances out the richness of the steak.
- Red wine: The acidity in red wine helps tenderize the meat while adding depth and complexity to the sauce.
- Butter and olive oil: The butter creates a luxurious richness, while olive oil adds a subtle fruitiness to balance the flavors.
- Pastry: The shortcrust pastry, with its buttery flakiness, is the perfect vessel to hold all the juicy filling without becoming soggy.
Expert Tips
- Meat Prep: Take your time browning the meat. Don’t rush it. This step builds the flavor.
- Kidneys: Make sure to clean them well before cooking. Trim away any tough parts. If you’re new to cooking with kidneys, you might want to start with lamb kidneys, which are a bit milder in flavor than beef.
- Consistency of gravy: If your gravy’s too runny, mix a little cornstarch with cold water and stir it in to thicken.
- Pastry tips: If you’re using store-bought pastry, make sure it’s cold when you roll it out. If it’s too warm, it can become sticky and hard to work with.
Recipe Variations
- Vegetarian option: Swap the steak and kidneys for mushrooms and root vegetables. Portobello mushrooms mimic the rich, meaty texture, while carrots, parsnips, and turnips bring earthiness.
- Spicy version: Add a touch of chili or a bit of curry powder to the filling for a spicy kick.
- Herb twist: Play around with fresh herbs. Add rosemary for a piney flavor or sage for an earthy, slightly peppery taste.
Final Words
Making Jamie Oliver’s Steak and Kidney Pie is more than just following a recipe. It’s about honoring the tradition of British comfort food, celebrating slow cooking, and indulging in something that truly satisfies. This pie isn’t something you throw together in 30 minutes-it’s a labor of love, a celebration of patience.
When you take that first bite, the rich flavors of the beef and kidney, the golden crust, and the aromatic herbs will transport you straight to a cozy pub. It’s worth every minute spent in the kitchen.
FAQs
What Makes Jamie Oliver’s Steak And Kidney Pie Recipe Special?
Jamie Oliver’s version stands out because it combines tender steak with rich kidney in a flavorful gravy, topped with a perfectly golden, flaky pastry. It’s comfort food with a modern twist.
Can I Substitute The Kidney In Jamie Oliver’s Pie Recipe?
Yes, you can use beef or lamb steak as a substitute if you prefer. However, the kidney adds a unique depth of flavor, so it’s worth trying if you’re open to it.
How Long Does It Take To Make Jamie Oliver’s Steak And Kidney Pie?
The recipe takes about 2 to 3 hours, including prep and cooking time. It’s a bit of a commitment, but the end result is totally worth it.