Steak and Kidney Pie | #Steak #Kidney #Pie | Smiths Bakery | baking a steak and kidney pie

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October 10, 2020
Steak and Kidney Pie

Steak and Kidney Pie  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Steak #Kidney #Pie | baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

Steak and Kidney Pie

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How to make Steak and Kidney pie, easy step by step simple instructions from start to finish.
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Steak and Kidney Pie



  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water


  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

Steak and Kidney Pie


Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

    baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,
    Steak and Kidney Pie

  3. Image titled Make Meat Pies Step 3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

    baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

  5. Image titled Make Meat Pies Step 5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Making the Filling

  1. Image titled Make Meat Pies Step 6
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.


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  1. Image titled Make Meat Pies Step 8
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

Steak and Kidney Pie


Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    Steak and Kidney Pie

    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar


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  1. Image titled Make Meat Pies Step 24
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final

baking a steak and kidney pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,




  1. Dean Macka says:

    I'm gonna give that a go . We just got a new butcher's shop around the corner. Great stuff mate

  2. SV Lagonda says:

    Great video very useful

  3. Will Has says:

    Hi John is there a reason why I can’t get this recipe? I’ve tried on your web site? I don’t use social media I use internet and you tube.

  4. ian keith says:

    I love snake and pygmy pie. I will be trying that.

  5. john parry says:

    Hi John . I made your pie but could not buy any kidneys. I used lambs liver instead. The pie was fantastic. Give it a go John !

  6. A Cobra says:

    The way you talk makes me hungry 😆ill try this recipé I've never made steak and kidney in my life but I'll give it a go

  7. WalkOnBye says:

    Rinse the kidneys in bicarbonate of soda solution. Add 1 clove to the meat when cooking.

  8. itstess1 says:

    I'm making this tonight. (I'm omitting the kidneys) I'll prepare, cool, slice and freeze as you directed. This recipe looks simple and delicious. I may, on another day, make this recipe using my little 4" tart pans and bake and serve or freeze those. I appreciate your easy to follow directions and as well as all the wonderful recipes you share on your channel. Thanks!

  9. Lady Di says:

    Canadians are not familiar with using kidney so I'm going to show my husband what he's been missing! your recipes are always great John.

  10. Reese Morgan says:

    My Experience and My Mistakes. OK, firstly, I used ready-rolled, shortcrust pastry for the base and ready-rolled, puff pastry for the top. So I did a couple of things different. One thing I'll say is this: The filling and the gravy were gorgeous and I must thank John Kirkwood for that. I've looked at other recipes for steak and kidney pie and they insist on browning the meat 3 pieces at a time…flouring them etc. and at first I was sceptical looking at this method. Also, when I saw the size of the pan he uses on this clip (I think I've got the same 'Judge' one) I thought, "Will I really fit all the meat, stock, onion etc. in there?" Well yes, I did. It worked out beautifully.
    I left the shop-bought pastry out of the fridge for longer than recommended. It went soggy. Also – and this is where I messed up a bit: I forgot to let the filling cool before I added it to the pie. That's an important step, as I found out. Coupled with the fact that I'd let the shortcrust base pastry become vaguely soupy anyway, by letting it sit unrefridgerated for too long…
    I will try and make my own pastry next time, or I'll be sharper when I use the shop-bought stuff. I tried making my own pastry a few times, many years ago, and I just couldn't get it down. But I'll try again because I was so very pleased with the filling and the gravy. Thank you John!

  11. lisa barnes says:

    Your videos have given me the confidence to have a go at making my own pastry and it’s been a success.
    Also, I bought my step mom your recipe book and your lemon drizzle is a real hit! ! Thank you!

  12. Ciro Eduardo says:

    Hello! Is this cow's kidney? Greetings from Brasil!

  13. Atu says:

    Thank you so much, highly appreciated. Fave meat pie of all time, love love love. Happy cooking

  14. kalodner666 says:

    Have you done steak and kidney suet pudding yet?

  15. Declan Bell says:

    Do I need 85g of lard or can I just use butter for the pastry

  16. Margaret Greenham says:

    Hi John, For some reason I thought I had to blind bake the pastry first? That always stopped me making pies. Love your videos x

  17. Mehdi Haned says:

    Can I substitute kidney with liver?

  18. Meow Peace says:

    Hello John,, l am learning to bake following your channel.
    Could l use all butter instead of butter/shortening?
    Thank you very much.

  19. NaCreagachaDubha says:

    Get some spuds on that plate and you're in heaven. Thanks as always, John!

  20. Peter Chin says:

    What a delicious piece steak and kidney pie. Thank you so much for showing us your professional way of making the pie.. I miss it so much…….

  21. Gretta Waugh says:

    Looks gorgeous, would gluten free flour work for the pastry

  22. Carlos Rodriguez says:


  23. Steven Beard says:

    Great video, I think I'm going to have steak and mushroom tonight (the wife doesn't like kidney, unfortunately)

  24. Tom Smith says:

    Just made it with stout and a little tomato purée ..Excellent ! Many thanks from an old boy now on his own .

  25. Vincent Winkleblech says:

    my Mom taught me years ago that a bit of white vinegar will tenderize chewy meats in stews and braisings. you never taste it nless you go wild with the vinegar. it really works well.

  26. Sue Sun says:

    One of my favourite meal when I was in Bournemouth over 35 years ago!

  27. Kevin Townsend says:

    Any chance you could do a strak and kidney pudding recipe? Your video recipes are fantastic and i am learning a lot from working my eay through them. Thanks

  28. Dawn taylor says:

    Fantastic ,I come from a family of professional cooks ,and have been cooking ,from a very young age ,there truly ,is nothing better than homemade ,cooking ,my children had everything homemade ,when growing up ,and now both my ,young adult children ,especially my daughter ,are amazing cooks ,me and my daughter often had bake offs ,lol ,!!

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