Steak and Kidney Pie

Ingredients

• 1 package (2 crusts) refrigerated pie dough
• 1 1/2 lbs beef chuck and 1/2 lb beef kidney, trimmed, cubed and browned
• 1 diced onion
• 1/3 cup all-purpose flour
• 2 cups chicken or beef broth
• 1/2 cup milk or cream
• 2 tbsp butter
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Salt and black pepper, to taste

Method

1. Preheat oven to 400°F (205°C).
2. Melt the butter in a large skillet over medium heat and cook the onion, celery, and any raw protein until softened and lightly browned.
3. Stir in the flour and cook 1 minute, then gradually whisk in the broth and milk until smooth.
4. Add the remaining protein and vegetables, thyme, salt, and pepper, and simmer 8–10 minutes until thickened and the vegetables are tender.
5. Pour the filling into a pie dish or deep baking dish, fit the top crust over it, crimp the edges, and cut a few vents.
6. Bake for 30–35 minutes, until the crust is golden and the filling bubbles through the vents.
7. Let rest 10 minutes before serving.

The Tale of Steak and Kidney Pie

Story updated September 19, 2026

Steak and kidney pie is easier to trace in print than many home-kitchen classics. In Charles Dickens's The Pickwick Papers (1836), a street pieman lists kidney and beefsteak pies among his wares, one of the earlier literary mentions of the combination. A 1694 recipe in The Compleat Cook pairs meat with currants and spices, quite unlike the modern dish. Mrs. Beeton's Book of Household Management (1861) printed a steak and kidney pudding, steamed rather than baked in pastry. By the later 19th century, tender braised steak and rich kidney had settled into the classic pie, now considered a British comfort-food staple.