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Steak & Kidney Pie

Location: Birmingham
Era: 1970 onwards

“I have an Irish background so very much meat and veg type of food, like Sunday roasts and lemonade and ice cream at my Nan’s house. My Mum made most things, like apple pie, simple traditional fayre. We’d have lots of meat on our roasts – lamb, potatoes. We would have pies, like steak and kidney. I didn’t like kidney though. We always try to sit down for our meals, it triggers a type of conversation. When we sit down for food it is the time when we are all together.”
Stuart O’Connor

 

Ingredients

  • 225g plain flour
  • Salt
  • 110g butter
  • Cold water
  • 2 eggs
  • Salt and black pepper
  • 500g beef chunks
  • 250 g kidney chunks
  • 25g butter
  • Vegetable oil
  • 2 onions, 2 carrots
  • 850ml beef stock


Method

Dice the potatoes and boil in salted water.

Drain when soft.

Add butter and milk and mash.

Empty into a baking dish.

Cover with plenty of cheese.

And the slices of tomato.

Bake in the oven until the cheese is golden and bubbling.

Serve warm with a cress salad on the side.

Mix the flour, a pinch of salt, the butter and some water together to make your pastry dough. Wrap and chill for 15 minutes.

Toss the beef and kidney in seasoned flour until well coated.

Melt butter in a casserole dish and seal the beef and kidney pieces, then remove from the dish.

Put the onions and carrots into the casserole dish and sweat, then add the meat back to the pan and the stock. Bring to the boil and then simmer for about 2 hours. Then leave to cool.

Split your pastry into two balls. Roll out one lot to form the base of your pastry dish.

Add the filling to the pastry dish.

Roll out the second piece of pastry and create a lid for the pie, sealing well around the edges. Make a slit in the centre of the lid to allow steam to escape.

Use beaten egg to glaze the top of the pie and then bake at 200c for about 40 minutes.

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