Return to Content

Steak and Kidney Pie

Steak and Kidney Pie
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6-8

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 8 pounds lean beefsteak (top of the round is good), cut into 1-inch cubes
  • 2 pair veal kidneys, cut to similar size (or 3 pair lamb kidneys)
  • 3/4 cup flour
  • 1-1/2 teaspoons salt
  • black pepper
  • butter or bacon fat
  • 12 small onions
  • 6 carrots scrubbed and cut into large pieces
  • 1/2 pound mushrooms
  • 2 crushed cloves garlic
  • 1 cup beef stock
  • a glass of good red wine
  • herbs


Dredge the pieces of meat in seasoned flour and brown them well in fat in a large frying pan over a hot flame. At the same time cook the onions and carrots in enough salted water to cover. As the pieces of meat are done, put them into a 3-quart deep pie dish alternately with the onions and carrots. Slice the mushrooms into the frying pan with more butter, cook briefly, and add to the casserole. To the juices in the pan add the remaining flour and garlic. Gradually pour in the water in which the vegetables were cooked, plus the beef stock and red wine, stirring to make a smooth sauce.

Season the sauce with herbs as available, fresh or dried parsley or chervil, marjoram or thyme, chives or green onions. Taste the sauce. If you wish, add more salt or herbs, or a dash of Kitchen Bouquet to taste. Pour it over the meat and vegetables. Make a pie crust. Fold it, slash it in several places to let steam escape, put it over the pie and flute the edges. Glaze the crust if you wish by brushing egg yolk over the surface and ornament it with pastry cut-outs. Put the pie in a 350 degrees F oven 50 or 60 minutes before you are ready to eat it.

Updated Thursday, August 16th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111