Delia Smith Steak and Kidney Pie Recipe

This Delia Smith Steak and Kidney Pie Recipe is a traditional “plate pie,” meaning it features a crisp pastry base as well as a lid, encasing the rich filling completely. Made with tender chuck steak and finely chopped ox kidney braised slowly in the oven, it is served with a unique “extra gravy” made from the meat trimmings for a depth of flavor that is unparalleled. It is a labor of love that rewards you with the ultimate British comfort meal.

Delia Smith Steak and Kidney Pie Ingredients

For the Filling:

• 1 lb (450 g) Chuck Steak: Also known as braising steak. This cut creates the most tender result after long cooking.
• 8 oz (225 g) Ox Kidney: Or lamb kidney if preferred, though ox is traditional.
• 1 oz (25 g) Beef Dripping: For frying. Gives a distinct savory flavor superior to oil.
• 2 Medium Onions: Peeled and roughly chopped.
• 1 ½ level tablespoons Plain Flour: To thicken the stew.
• ½ level teaspoon Fresh Thyme: Finely chopped.
• 1 teaspoon Worcestershire Sauce: Adds piquancy.
• 15 fl oz (425 ml) Fresh Beef Stock: High quality is essential.
• Salt and Freshly Milled Black Pepper: To taste.

For the Pastry:

• 8 oz (225 g) Plain Flour: Plus a little extra for rolling.
• Pinch of Salt: Seasoning.
• 2 oz (50 g) Butter: At room temperature, cut into small lumps.
• 2 oz (50 g) Lard: At room temperature, cut into small lumps. Lard provides the crispness.
• 1 Egg: Beaten with a tablespoon of milk (for the glaze).
• Cold Water: To bind the dough.

For the Extra Steak and Kidney Gravy:

• Meat Trimmings: Reserved from the steak and kidney prep.
• 1 Onion: Peeled and halved.
• ½ oz (10 g) Beef Dripping: For frying.
• 1 heaped dessertspoon Flour: To thicken.
• Few drops Worcestershire Sauce: To taste.
• Gravy Browning: (Optional) “A spot” if needed for color.

How To Make Delia Smith Steak and Kidney Pie

1. Prepare the meat: Trim the chuck steak and cut it into 1-inch (2.5 cm) cubes. Trim the ox kidney and chop it “minutely small” (this texture difference is key). Important: Save all these meat trimmings for the extra gravy later.
2. Sear the filling: Preheat the oven to Gas Mark 1 (275°F/140°C). Heat the 1 oz of dripping in a flameproof casserole dish. Dry the meat cubes with kitchen paper. When the fat is smoking hot, brown the steak cubes in batches, removing them to a plate. Brown the kidney pieces next and remove. Finally, fry the chopped onions in the remaining fat for 6-7 minutes until browned at the edges.
3. Braise the meat: Return all the meat to the casserole. Stir in the 1.5 tablespoons of flour to soak up the juices. Add the thyme, Worcestershire sauce, salt, and pepper. Gradually stir in the beef stock and bring to a simmering point. Cover with a lid and place on the center shelf of the low oven for 2 hours. Once cooked, taste for seasoning and leave to get completely cold.
4. Make the stock: While the meat cooks, put the reserved meat trimmings, half an onion, and seasoning in a saucepan. Cover with 1 pint (570 ml) water. Cover and simmer for 1 hour. Strain the stock and discard the trimmings.
5. Make the pastry: Sift the flour and salt into a bowl (hold the sieve high to air it). Rub the butter and lard into the flour with your fingertips until crumbly. Sprinkle in a tablespoon of cold water, mixing first with a knife and then your hands, adding drops of water until a smooth dough forms. Place in a bag and refrigerate to rest.
6. Assemble the pie: Preheat the oven to Gas Mark 6 (400°F/200°C) and place a baking sheet on a high shelf to heat up. Cut the pastry in half. Roll one half out to an 11-inch (28 cm) circle. Line a lightly greased 7-inch (18 cm) sloping-sided pie tin with the pastry, pressing firmly. Trim edges. Spoon in the cooled filling.
7. Add the lid: Roll out the second half of the pastry. Brush the rim of the base with the egg wash. Place the lid on top, press edges to seal, trim, and flute. Cut a hole in the center (size of a 5p coin) for steam. Brush the top generously with the egg wash. Decoration with pastry leaves is optional.
8. Bake the pie: Place the pie on the preheated baking sheet. Bake for 10 minutes at 400°F. Then, reduce the temperature to Gas Mark 4 (350°F/180°C) and cook for a further 40-45 minutes until the pastry is deep golden brown and the filling is piping hot.
9. Finish the gravy: While the pie bakes, chop the remaining half onion small. Fry in the 0.5 oz dripping until soft and blackened at the edges. Stir in the dessertspoon of flour, then gradually add the strained stock (from step 4). Simmer to a smooth gravy, adding browning or Worcestershire sauce to taste.
10. Serve the dish: Let the pie relax for 10 minutes before slicing. Serve with the extra gravy on the side.

Recipe Tips

• The “Minutely Small” Kidney: Delia is specific about chopping the kidney very fine. This allows it to almost melt into the gravy, providing a rich flavor without large, chewy chunks that some people dislike.
• Preheated Baking Sheet: Do not skip putting a solid baking sheet in the oven while it preheats. Placing the pie tin onto this hot metal ensures the bottom pastry cooks through quickly, preventing a “soggy bottom.”
• Cooling the Filling: It is imperative that the meat filling is cold before it goes into the pastry-lined tin. If it is warm, it will melt the fat in the raw pastry base and ruin the crisp texture.

What To Serve With Steak and Kidney Pie?

This robust, double-crust pie needs fresh, simple sides. Delia suggests new potatoes (steamed with mint and butter) as a lighter alternative to mash, allowing the pie to be the star. For greens, chopped spring greens or purple sprouting broccoli provide a slightly bitter, fresh contrast to the rich, savory gravy.

How To Store Leftovers Steak and Kidney Pie?

• Refrigerate: Once cool, cover the pie tin with foil or transfer slices to a container. Store in the fridge for up to 3 days.
• Reheat: Reheat in a moderate oven (350°F/180°C) for 20-25 minutes to re-crisp the pastry. Microwaving will make the pastry soft.
• Freeze: The baked pie freezes well. Defrost thoroughly in the fridge before reheating.

Steak and Kidney Pie Nutrition Facts

• Calories: ~750 kcal
• Fat: 45g
• Carbohydrates: 45g
• Protein: 35g
• Nutrition information is estimated per serving based on 4 servings (including pastry).

FAQs

Try More Recipes:

• Delia Smith Steak and Ale Pie Recipe
• Delia Smith Shepherds Pie​ Recipe
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