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  1. MMMMM-- Recipe via Meal-Master (tm) v8.02

  2. Title: Steak & Kidney Pie with Guinness

  3. Categories: Pies, Mushrooms, Steak, Irish

  4. Yield: 6 servings

  5. 2 lb Chuck Steak; trimmed, in

  6. 1 1/5 inch pieces 12 oz Ox Kidney; Cored and Chopped

  7. 1/4 pt Guinness

  8. 4 tb Beef Dripping or Lard

  9. 2 md Onions; Sliced

  10. 3 tb Flour; Liberally Seasoned

  11. 2 lg Mushrooms; Sliced

  12. 3/4 pt Beef Stock or water

  13. 1 Bay Leaf

  14. 4 Thyme; Sprigs


  16. 8 oz Self-raising Flour

  17. 4 oz Shredded Suet or Lard

  18. Salt and Pepper

  19. 1 Egg yolk; mixed with a

  20. -splash of milk

  21. Place the steak and kidney in a bowl with the guinness and herbs.

  22. Cover and leave for at least 4 hours, preferably overnight. Drain the

  23. meat, reserving the marinade. Toss the meat in the seasoned flour.

  24. Heat 1 tsp of the dripping or lard in a large, heavy pan and gently

  25. fry the onions for five minutes. Remove the onions to a plate, add

  26. more of the dripping to the pan and fry the floured meat in batches

  27. until it's browned on all sides. Return the onions and the rest of

  28. the meat and any remaining flour to the pan. Stir thoroughly, then

  29. add the mushrooms, marinade, herbs and stock or water. Bring slowly

  30. to a simmer, stirring as the sauce thickens, then cover the pan and cook gently for 1 1/2 hours. Taste the gravy, adjust the seasoning with

  31. salt and pepper and remove the herbs. Transfer to a deep pie dish,

  32. place a pie funnel in the middle and leave to cool.

  33. To Make the pastry. Sift the flour into a bowl. Sprinkle in the suet

  34. or add the lard, season with salt and pepper and mix lightly with

  35. your hands. Sprinkle in 2 tb of cold water, adding more as you mix

  36. with a knife. As it begins to clump together, use your hands to work

  37. it into a smooth, elastic dough. Leave to rest for five minutes, then

  38. roll out the pastry slightly thicker than normal. Cut a one-inch

  39. strip and lay it around the inside edge of the pie dish. Dampen it

  40. with water, then put the pastry lid in place. Trim and crimp the

  41. edge, knocking it back with the flat blade of a knife so that the

  42. actual edge looks as deep as possible. Make a small steamhole in the

  43. centre and cut some leaves from the pastry trimmings to decorate the

  44. top. Paint the pie lid with glaze. Bake in a pre-heated oven to

  45. 400F/Gas Mark

  46. 6 for 15 minutes. Lower the heat to

  47. 350F/Gas

  48. 4 and cook for 30 minutes until the pastry is golden brown.

  49. Lindsay Bareham

  50. MMMMM


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