Bacon, mushrooms, and red wine are all included in this delectable beef, kidney, and potato pie. a wonderful winter meal.
| Prep Time: | 50 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 3 hrs |
| Total Time: | 6 hrs 50 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- ½ pound beef kidney
- 1 tablespoon vegetable oil
- ¼ cup all-purpose flour
- salt and pepper to taste
- 1 pound beef for stew, cut in 1 inch pieces
- 4 slices thick sliced bacon, cut into 1 inch pieces
- 1 medium onion, chopped
- 1 (6 ounce) package sliced mushrooms
- ½ cup beef stock
- ½ cup red wine
- 4 large potatoes, peeled, cut into 1-inch chunks
- 2 tablespoons butter
- ½ cup milk
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 egg, beaten with 2 teaspoons water
Instructions
- Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
- Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
- Preheat oven to 375 degrees F (190 degrees C).
- Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
- Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.
Nutrition Facts
| Calories | 768 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 6 g |
| Protein | 28 g |
| Saturated Fat | 14 g |
| Sodium | 539 mg |
| Sugars | 4 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this twice and it did not disappoint! Each time I baked the crust a little before adding the meat to prevent it getting soggy. The second time I didn’t have any red wine and I soaked my kidney in milk overnight to reduce the bitter flavor. My mom thought she didn’t like steak and kidney pie before this. I caught her getting a third helping out of the fridge at midnight!
Turned out great. I used a ready made 9″ pie crust with a topper crust (mainly cause I didn’t have the puff pastry on hand) and the finished product was perfect. I’m not s big kidney fan but my English wife had two portions so I’m thinking it’s a hit. This dish will go into my rotation of meal plans. Thanks for sharing it with me.
I liked this. Always been a fan of steak and kidney. And the potato top adds an extra dimension. Just linked it to a friend in Auckland,NZ.
This recipe differs from the traditional UK version as it is a cross between Shepherds and Steak and Kidney Pies, as it puts pmashed potatoes on top of the meat filling and under the Puff Pastry. The result being soggy pastry. If it were not for this then it would have been given 5 stars. I also added a dash of Worcestershire sauce and Itaian Seasoning to add more flavor.
Like Kathy, I added rosemary and thyme to this dish, and I think it improved it. I also added a few cloves of garlic, crushed. The flavor was great and I enjoyed the mashed potatoes in the pie – however, I found that the bottom crust did not bake and came out gummy, even after baking the pie for a full 30 mins. Next time, I think I’ll try partially blind-baking the bottom crust or upping the baking temp to 400.
It was a good pie because the man I made it for likes kidneys BUT that is the only reason I gave this 4 stars….This recipe taught me that I could live without eating them LOL.
Delicious. Also tried this as a shepherd’s pie, browning without the pastry crust and milk as a gluten free recipe. Yum.
great recipe, very tasty. Last time I made this, we were having some friends at home and to fancy it up a bit, I added some chunks of brie cheese in the cold meat mixture. yum!
Lovely winter food. I made it up into individual pies, using bacon and dried mushrooms (which I soaked in the wine/stock mix to soften before I cooked them). I also added fresh rosemary and thyme (because I had them). The mashed potato inside the pie is a winner – cuts the saltiness of the meat mix beautifully.
it worked on a cold Christchurch NZ night with snow on the ground. I also added some lambs fry (sheeps liver). Perfect!