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Steak and Kidney Pie (with Mushrooms) Recipe  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 #Mushrooms #Recipe | 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 (with Mushrooms) Recipe

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Steak & Kidney Pie is one of those traditional British dishes that is worth making. I add mushrooms into mine, but in fact the same recipe can also be used for Steak Pie and Steak & Mushroom Pie. A four-in-one bonus recipe meal deal! Recipe at: FACEBOOK:

Steak and Kidney Pie (with Mushrooms) Recipe



  • 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 (with Mushrooms) Recipe


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.

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    Steak and Kidney Pie (with Mushrooms) Recipe

  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.

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  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 (with Mushrooms) Recipe


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 (with Mushrooms) Recipe

    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. INTUIT says:


  2. Elisabeth Dahl says:

    Thank you Titli!
    fore an excellent meal! I'm Norwegian and my husband is British. Unfortunately I never met his mother who came from Stoke in England. I can just refer to what Sandy said " Oh, I wish my mother could see me now 🙂 good memories – she passed away many years ago.


    I think your brilliant you make cooking fun and simple with lots and lots of different options to suite everyone ..👍💕👍

  4. Sean Furlong says:

    Can I line the bottom of the pie dish with pastry too?

  5. Steve Williams says:

    What, Halal sausage no thanks.

  6. Mohd yazrin Shaffii says:

    I luv ur recipe. So easy to apply and precisely English, hehehe tq.

  7. Micaela Jansson says:

    You are amazingly funny!

  8. an50331 says:

    nice work

  9. fatcat2939 says:

    Hmm. Seeing the smoked sausage gives me an idea. Steak & kidney (with a little black pudding) pie.

  10. fftfsweden says:

    What a treasure trove I have found here.

    I must try this Steak & Kidney pie 🙂

  11. pocoboba says:

    Arrrgh I miss steak and kisney pie so badly but it's so difficult to find decent stewing steak and offal in spain or at least in the state I live in.

    -is sad- 🙁

  12. divine grace rosales says:


  13. Titlis Busy Kitchen says:

    It shouldn't do. May I recommend chicken liver for this…

  14. jsher1ock says:

    Would the substitution of liver for kidney change cooking times at all?

  15. Titlis Busy Kitchen says:

    Yes, you can do that too.

  16. Titlis Busy Kitchen says:

    It stops greedy people eating all of a large pie

  17. Titlis Busy Kitchen says:

    There's no excuse for ums and ahs on a video!

  18. Maleficent Anderson says:

    Hey hey!! Marvelous! You made something that CAN be so complicated (a la Heston Blumenthal), easy and do-able for the average person. I love it AND it was a very well done video to boot! I find most videos these days the women's voice is annoying or there are too many "um"'s "ah"'s, pauses and repetitions! Good on ya for a great video. I will definitely be checking out your others. But for now… off to make steak, kidney and mushroom pie!

  19. Riaz Murad says:

    wonderful recipes, thank you 😀

  20. Marmonery says:

    Man, I'm so hungry right now… WHY AM I TORTURING MYSELF LIKE THIS! D:

  21. FlyingMonkeys FlyAtNight says:

    eewwwwwwwww kindney and liver nasty!

  22. Titlis Busy Kitchen says:

    If you have a giant pan then you can try and cook it all at once.

  23. Pierre Silva says:

    Boquet Garni is generally a mix of dried herbs or you can even use fresh herbs
    i prefer to use the fresh herbs. i use parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf then i tie them in a leek stalk or celery stalk.. it nice if u tie them tightly so it would be easy to remove them after cooking…

  24. Titlis Busy Kitchen says:

    I guess it could, especially chicken livers!

  25. aghd7 says:

    thank you

  26. taddarita75 says:

    Bellu è!

  27. orbital151 says:

    Which rules?

  28. Jess The Destroyer says:

    Christ; I love the intro music

  29. ShaheenShine123 says:

    Ms.Titli I love how you add the Halal symbol on your videos! let's me know that I can eat these dishes and it doesn't have pork! Thanks for all these videos they're really fun to watch (and of course to cook : D )

  30. DOMINION says:

    I'm Canadian and watching this sure makes me miss the steak & kidney pies my English grandparents used to make. Now I could sure do with a good steak & kidney pie.

  31. Crystal Lyn Johnson says:

    Love it:)

  32. ASMediaVarndean says:

    that looks soo good

  33. Titlis Busy Kitchen says:

    @AZfishrman01 Rules??? I don't believe in them…

  34. Alan Z. says:

    looks absolutely great but sooo many culinary rules disregarded haha

  35. Titlis Busy Kitchen says:

    @MegaTruecolours Oooh it's worth it! 🙂

  36. MegaTruecolours says:

    i want someone else to cook this for me.. looks delicious but alot of hard work.. 😉

  37. Titlis Busy Kitchen says:

    @mtlboi Puff pastry is fine!

  38. sjthibau says:

    Hi Titli… Looking forward to making this in the New Year, it looks delicious. I have puff pastry in the freezer, is this ok? or do I have to go out and buy short crust pastry? Thanks for your vids and I have decided to become a buddy this year… You rock! 🙂

  39. Titlis Busy Kitchen says:

    @JmaJeremy514 When I lived in France you could get cubes and sachets. If you look on Wiki you'll see the herbs you need to tie together or put in muslin bags.

  40. Trains, Buses & Roads says:

    nice simple recipe. any suggestion on where to buy the bouquet garni, or alternative how to make it from scratch?

  41. Surphyse says:

    @Cutchswife I am an American and I think American food is total crap. I never drink coffee like the rest of the Americans but I drink tea all the time like the British. I always eat british food. I just LOVE British food and stuff. THANK YOU BRITAIN!

  42. Titlis Busy Kitchen says:

    @crushed51 As I Brummie I can tell you that the pies in Birmingham are filled with Brummie love 🙂

  43. crushed51 says:


    If you really want to try AUTHENTIC Steak n Kidney Pie, get out of London and go about 100 miles North to Birmingham. As A Brit I can tell you they taste a whole lot better in the Midlands. Londoners don't seem to get the taste quite right, but feel free to try both, and get back to me and let me know which you prefer.

  44. John M says:

    O.K but please don't dumb down British coking!

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