Steak and Kidney Pie

Steak and kidney pie is beef and kidney braised into a dark, rich gravy and baked under a puff pastry lid. It is a pub classic that earns its name honestly — unlike shepherd's pie, which is actually lamb, steak and kidney pie really does contain both named ingredients.

What it really is

Cubed beef and kidney, trimmed of the tougher membrane that carries most of the kidney's sharper flavour, braise slowly together with onion until both are fully tender and the liquid around them reduces into a thick, dark gravy. That braise goes into a dish under a sheet of puff pastry, baked just long enough for the pastry to turn crisp and golden without the filling underneath drying out or the pastry itself turning soggy from the gravy beneath it.

The kidney is trimmed carefully, not left rough. A poorly trimmed kidney carries an overwhelming, unpleasant edge that puts guests off the whole dish; properly cleaned, it adds a distinct depth without dominating the beef it's braised alongside.

How it is served

• In individual pie dishes or cut from a larger one, pastry lid intact.
• With mash or chips and a vegetable on the side.
• As a hearty pub main, rarely a light dish.

How to write it on the menu

• Flag the wheat in the pastry.
• Say clearly that it contains kidney, since some guests are unfamiliar with offal and want to know before ordering.
• Note if a version without kidney, using only beef, is available for guests who'd rather skip it.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.