Jamie Oliver’s Steak and Kidney Pie is a British classic that combines tender chunks of beef steak and kidney, slowly simmered in a rich, savory gravy. Wrapped in a golden, flaky pastry, this dish is comfort food at its best. Oliver’s take on this traditional recipe brings in layers of flavor and an easy-going vibe that’s perfect for both beginners and experienced cooks. The beef and kidney filling is infused with aromatics, herbs and a splash of ale, making it a hearty meal that feels like a hug on a plate.
Jamie Oliver Steak And Kidney Pie Recipe
Ingredients Needed
For The Filling
- Beef steak: Typically, a cut like chuck or shin works best for pies since it’s rich and flavorful and can hold up to long cooking.
- Beef kidneys: Kidney can be a love-it-or-hate-it ingredient. If you’re unfamiliar, it has a strong, earthy flavor but when cooked right, it blends beautifully with the beef.
- Onions: A good base of sweet, caramelized onions will elevate the richness of the gravy.
- Carrots: A touch of sweetness that adds depth to the filling.
- Garlic: For a subtle kick of aromatic flavor.
- Ale: Traditionally, a hearty ale like a stout or porter adds complexity to the gravy.
- Beef stock: To create a rich and flavorful gravy base.
- Thyme and bay leaves: For those earthy, herbal notes that round out the filling.
- Flour: To thicken the gravy.
- Butter: To sauté the onions and veggies and bring richness to the filling.
For The Pastry
- Flour: Self-raising flour helps give the pastry a light and flaky texture.
- Butter: Cold butter is key to getting that perfect flaky, tender crust.
- Water: Just enough to bring the dough together.
Equipment Needed
- Large pot or Dutch oven: You’ll need this for browning the meat and slow-cooking the filling.
- Rolling pin: To roll out the pastry for the top and base of the pie.
- Pie dish: A deep pie dish or a baking dish large enough to hold your steak and kidney filling.
- Knife: For chopping the vegetables and meat.
- Wooden spoon: Perfect for stirring the filling as it simmers away.
- Pastry brush: To brush the top of the pastry with egg wash for a shiny, golden finish.
- Chopping board: For prepping all your ingredients before cooking.
How To Make Jamie Oliver’s Steak And Kidney Pie
- Prepare the filling: Start by cutting your beef steak and kidneys into bite-sized chunks. Brown them in a hot pot with a little oil to get that rich, caramelized flavor. Once the meat is browned, remove it from the pot and set it aside.
- Sauté the vegetables: In the same pot, add your chopped onions and carrots. Let them cook for about 5-10 minutes, stirring regularly, until they’re soft and golden. Throw in some garlic and cook for another minute.
- Create the gravy: Stir in the flour and cook it out for a couple of minutes to avoid a raw flour taste. Add in the ale, beef stock and herbs. Stir everything together to create a thick, rich gravy. Bring it to a simmer, then add the browned meat back in.
- Simmer: Let the filling cook slowly for about 1-2 hours. This slow cooking ensures that the flavors develop and the beef becomes melt-in-your-mouth tender. Taste and adjust the seasoning with salt and pepper.
- Make the pastry: While the filling is simmering, prepare the pastry. Rub the butter into the flour until it looks like breadcrumbs, then add just enough water to bring it together into a dough. Wrap it in cling film and chill for at least 30 minutes.
- Assemble the pie: Preheat the oven to 200°C (400°F). Roll out the pastry on a floured surface. Line your pie dish with the pastry, then fill it with the steak and kidney filling. Roll out the remaining pastry for the lid, drape it over the pie and press the edges to seal. Brush the top with an egg wash for that glossy finish.
- Bake: Place the pie in the oven and bake for about 25-30 minutes or until the pastry is golden and crisp. Let it cool slightly before serving.
What I Learnt
Making Jamie Oliver’s Steak and Kidney Pie is about understanding patience. The key to the perfect filling is slow cooking. letting the flavors meld together while the meat becomes tender. The gravy needs time to reduce and thicken and that’s what transforms a simple pie into something truly special.
The pastry, though seemingly simple, can be a bit tricky. It’s easy to get it wrong but keeping the butter cold and not overworking the dough is essential. That’s where the magic happens, in those flaky layers that make every bite a satisfying contrast to the rich filling.
Also, if you’re new to using kidney, don’t let its strong flavor intimidate you. When cooked with the beef, ale and herbs, it doesn’t overpower but rather adds a depth you wouldn’t get from just beef alone.
Recipe Tweaks For Jamie Oliver’s Steak And Kidney Pie
Jamie Oliver’s Steak and Kidney Pie is a classic but there’s always room to personalize it. If you’re feeling adventurous, you can adjust the recipe in a few clever ways to enhance flavor or make it your own.
Start by swapping out the beef for lamb for a more earthy, robust taste. Lamb’s rich flavor complements the kidneys well, giving the pie a deeper, more savory profile. You could even go half-and-half, using a mixture of beef and lamb to find that sweet spot of tenderness and depth.
Next, let’s talk about seasoning. While Jamie’s recipe uses a bit of thyme and bay leaves, you can go further. Consider adding a splash of Worcestershire sauce or balsamic vinegar to bring a bit of tang and umami to the filling. For an extra kick, toss in a pinch of smoked paprika or some chili flakes. You won’t overpower the dish but you’ll add a lovely layer of heat and complexity.
If you’re not keen on kidneys, you can replace them with another offal like sweetbreads or heart. Or, if you want to stick with a more conventional filling, diced mushrooms or even a combination of mushrooms and bacon can make for a delicious vegetarian twist.
Lastly, think about the crust. Instead of traditional shortcrust, try puff pastry for a flakier, lighter finish. If you’re feeling a bit daring, you can even add some grated cheese into the crust for a cheesy, golden top. It adds a bit of richness and an extra layer of flavor that’ll make everyone ask, ’What”s in that crust”?
Storage Tips For Leftovers
Steak and Kidney Pie tends to be hearty and filling which means there are usually leftovers. But you don’t want to just toss it in the fridge and forget about it. Here are some handy storage tips to keep it tasting as good as the first time.
First off, make sure it’s completely cool before storing. If you put it in the fridge while it’s still warm, the heat will cause moisture to build up and affect the texture. If you’re storing the whole pie, wrap it tightly in cling film or place it in an airtight container to avoid moisture seeping in. Leftover slices? Just wrap them individually for easy reheating later.
Steak and Kidney Pie can last in the fridge for 3-4 days but if you want to keep it around longer, you can freeze it. Slice the pie into portions before freezing so you can take out just what you need. Wrap each slice in foil or wax paper and then pop it into a freezer-safe bag. When you’re ready to eat, let it thaw in the fridge overnight and then reheat it in the oven to bring that crisp crust back to life.
If you’re planning to freeze it whole, be sure to wrap it well in foil or plastic wrap, then place it in a large freezer bag or airtight container. It can stay frozen for up to 3 months. When reheating, just make sure it’s heated through to the center as frozen pies can take a bit longer to cook.
What To Eat With Jamie Oliver’s Steak And Kidney Pie?
When it comes to sides for a hearty dish like Steak and Kidney Pie, you want something that balances the richness without competing for attention. Here are a few ideas to create a perfect plate.
First, go for some roasted vegetables. Carrots, parsnips and Brussels sprouts are all fantastic options. Toss them in olive oil, garlic and a touch of rosemary or thyme for a flavorful, crisp accompaniment. Roasting helps bring out their sweetness and gives them a texture that pairs beautifully with the pie.
If you want something a bit lighter, a fresh green salad is always a win. A simple arugula salad with a tangy vinaigrette works perfectly. its peppery bite contrasts well with the rich, savory pie. Alternatively, a side of mashed potatoes, maybe with a bit of horseradish mixed in, can bring a creamy, slightly sharp counterpoint to the beef and kidney filling.
Don’t forget the gravy. Even though the pie is packed with rich filling, a little extra gravy on the side for dipping can never hurt. You can make a mushroom gravy or a simple beef gravy, depending on your taste. It adds that extra layer of comfort.
For drinks, a good pint of ale is a classic match. The maltiness of a rich stout or porter complements the savory flavors of the pie. If you’re after a non-alcoholic option, try a sparkling water with a squeeze of lemon to refresh your palate between bites.
FAQs
What Type Of Steak Is Best For Jamie Oliver’s Steak And Kidney Pie?
Jamie recommends using a good quality stewing steak, like chuck or skirt, for tender and flavorful meat.
Can I Substitute The Kidneys In Jamie Oliver’s Recipe?
Yes! If you’re not a fan of kidneys, you can replace them with mushrooms or another meat like lamb’s liver.
How Long Does It Take To Cook Jamie Oliver’s Steak And Kidney Pie?
It takes about 2 hours of slow cooking for the filling, then an additional 30-40 minutes for the pastry to bake until golden and crisp.
