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Steak and Kidney Pie


Recipe Info

  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 2:45 h

A great family feast.


  • 300 grams puff pastry
  • 1 egg beaten
  • 1 extra egg yolk beaten in with other egg
  • 2 teaspoon(s) olive oil
  • 700 grams stewing beef, diced
  • 200 grams lamb kidney, diced
  • 2 medium onions, diced
  • 30 grams plain flour
  • 850 mL beef stock
  • Worcestershire sauce


Step 1

Preheat oven to 190oC.

Step 2

Heat the olive oil in a large frying pan, and brown the beef all over, doing it in batches. Set the beef aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.

Step 3

Return the beef to the pan, sprinkle the our over and coat the meat and onions. Add the stock to the pan, stir well and bring to the boil.Turn the heat to the lowest and simmer for 11⁄2 hours without a lid. If the liquid evaporates too quickly, add more stock. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely.

Step 4

Place the cooked meat mixture into a pie dish. Roll out the pastry to 5mm thick and 5cm larger than the dish you are using. Using a rolling pin, lift the pastry and place it over the top of the pie dish.Trim and crimp the edges. Brush the surface with the beaten egg and bake for 30-40 minutes until golden-brown and puffed. Serve with hot creamy mash and seasonal vegetables.

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