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Steak and Kidney Pie with Bacon

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PREP TIME
50 min
COOKING TIME
180 min
TOTAL TIME
410 min
SERVINGS
8 servings
Dinner English
Steak and Kidney Pie with Bacon
Ingredients
  • 1/2 pound beef kidney
  • 1 tablespoon vegetable oil
  • 1/4 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
  • 1/2 cup beef stock
  • 1/2 cup red wine
  • 4 large potatoes, peeled, cut into 1-inch chunks
  • 2 tablespoons butter
  • 1/2 cup milk
  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • 1 egg, beaten with 2 teaspoons water
Instructions
1
Firstly, cut the kidneys into two halves and discard the tubes and skins. Rinse them thoroughly under cold running water, then gently pat dry with a paper towel. Next, cut the kidneys into 1/2 inch cubes.
2
Heat a generous amount of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Season the flour with salt and pepper to taste in a separate bowl. Dip the kidney pieces and stew meat into the flour mixture, making sure to coat them evenly. Shake off any excess flour before proceeding.
3
Sear the meat in the hot oil until it's nicely browned, then remove it from the pot. Add some crispy bacon to the pot and cook until it's crunchy, stirring occasionally. Next, add sliced onions and mushrooms to the pot and cook until they're softened, about 2 minutes. Pour in some beef stock, red wine, and the browned meat mixture; bring everything to a boil, stirring constantly. Allow the mixture to thicken slightly, about 5-10 minutes, before reducing the heat to low and simmering for 1.5 to 2 hours, or until the meat is tender.
4
Once the meat mixture has cooled down, prepare the potatoes by placing them in a saucepan with enough water to cover them. Bring the water to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes. Drain the potatoes and mash them with some butter and milk until they're smooth. Season with salt and pepper to taste, then let the mashed potatoes cool down.
5
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Roll out one sheet of puff pastry and press it into a 9-inch pie dish. Trim the edges to fit, then fill the pie crust with the cooled meat mixture.
6
Spread a layer of mashed potatoes over the top of the meat mixture, about 1 inch thick. Place the remaining sheet of puff pastry over the potatoes and trim any excess pastry around the edges. Use a fork to flute the edges of the pastry, then brush the top with some beaten egg.
7
Bake the pie in a preheated oven for 20 to 25 minutes, or until the pastry is golden brown.