Delia Smith Steak and Kidney Pie Recipe

This classic Delia Smith-style steak and kidney pie is proper British comfort food, with meltingly tender beef and kidney in a rich, glossy gravy under a crisp, golden pastry lid. The flavour is deep and savoury, with a gentle peppery warmth and that unmistakable steakhouse richness. It is a medium-difficulty bake because the filling needs time, but every step is straightforward. Allow about 2 hours 45 minutes total, most of it hands-off simmering and baking.

Ingredients

For the steak and kidney filling

• 750g stewing beef (chuck or braising steak), cut into 3cm chunks
• 250 to 300g ox kidneys (about 2), trimmed and cut into bite-size pieces
• 2 tbsp plain flour
• 1 tsp fine salt, plus extra to season
• 1/2 tsp freshly ground black pepper
• 2 tbsp beef dripping or vegetable oil
• 2 medium onions, finely sliced
• 2 cloves garlic, crushed
• 2 tbsp tomato purée
• 400ml hot beef stock
• 200ml brown ale or stout (optional, or use extra stock)
• 2 tsp Worcestershire sauce
• 1 bay leaf
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 150g chestnut mushrooms, halved (optional)
• 1 tbsp cold butter, to finish the gravy (optional)

For the pastry topping

• 1 x 320g sheet ready-rolled puff pastry (or 500g block puff pastry rolled to 3 to 4mm thick)
• A little plain flour, for dusting
• 1 egg, beaten
• 1 tbsp milk (to loosen the egg wash)

How to Make Delia Smith Steak and Kidney Pie

• Prepare the oven (for the braise): Preheat the oven to 160°C or 140°C fan. This gentle heat gives the filling time to turn tender without drying out.
• Trim and (optionally) soak the kidneys: Trim away any tough white core and membranes, then cut into bite-size pieces. If you prefer a milder flavour, soak the kidney pieces in cold milk for 30 minutes, then drain and pat dry.
• Season and coat: In a large bowl, toss the beef and kidney with the flour, salt, and pepper until everything is lightly coated.
• Brown the meat: Heat the dripping or oil in a heavy casserole over medium-high heat. Brown the beef and kidney in batches so the pan stays hot. Transfer browned pieces to a plate as you go.
• Soften the onions: Turn the heat down to medium, add the sliced onions to the same pan, and cook for 8 to 10 minutes until softened and lightly golden. Stir in the garlic for 1 minute.
• Build the gravy: Stir in the tomato purée and cook for 1 minute. Gradually add the hot stock, scraping the bottom of the pan to lift any flavourful bits, then add the ale (if using), Worcestershire sauce, bay leaf, and thyme.
• Braise until tender: Return the meat (and any juices) to the casserole. Bring just to a gentle simmer, cover with a lid, then place in the oven for 1 hour 45 minutes. Stir once halfway through. If using mushrooms, add them for the final 30 minutes so they stay plump.
• Check thickness and season: When the beef is tender, remove the bay leaf. If the gravy is thinner than you like, simmer on the hob uncovered for 10 to 15 minutes to reduce. Taste and adjust salt and pepper. For extra shine, stir in the cold butter off the heat (optional).
• Cool the filling: Tip the filling into a wide dish and cool completely. This step matters, warm filling will melt the pastry and stop it crisping.
• Prepare the oven (for baking the pie): Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Assemble the pie: Spoon the cold filling into a 1.5 to 2 litre pie dish. Lightly beat the egg with the milk. Brush a little egg wash around the rim of the dish.
• Add the pastry lid: Dust the worktop with flour and roll the puff pastry if needed. Lay it over the dish, press to seal, then trim and crimp the edges. Cut a small cross or two slits in the centre for steam to escape.
• Egg wash and bake: Brush the top with egg wash (avoid flooding the cut edges, which can prevent rising). Bake for 30 to 35 minutes until the pastry is deep golden and you can see the gravy bubbling at the vents.
• Cool briefly, then serve: Rest the pie for 10 to 15 minutes before slicing. This helps the filling settle so you get neat portions and a better texture.

Tips for the Best Steak and Kidney Pie

How do I stop the pastry going soggy?

Cool the filling completely before topping, and bake the pie in a properly hot oven (200°C or 180°C fan). If your filling is very saucy, reduce it a little before cooling so the gravy is thick and glossy, not watery.

What cut of beef works best for steak and kidney pie?

Chuck, braising steak, or blade are ideal because they have enough collagen to turn silky after slow cooking. Avoid very lean cuts, they can end up dry and crumbly instead of tender.

How can I make the kidney taste milder?

Trim thoroughly, then soak the kidney pieces in cold milk for 30 minutes, drain, and pat dry. Browning in a hot pan also improves flavour and removes any raw edge.

Why is my gravy thin or bland?

Thin gravy usually means it needed longer uncovered simmering to reduce, or the heat stayed too low. Bland gravy often just needs more seasoning and a splash more Worcestershire. Reduce first, then season, because reducing concentrates salt.

Can I make this pie ahead without losing crispness?

Yes. Make the filling 1 to 2 days ahead and chill it. Assemble with pastry just before baking for the best rise and crunch.

Serving Suggestions

• Buttery mashed potatoes and buttered peas
• Roast potatoes and braised red cabbage
• Steamed greens with mustardy gravy spooned over
• Carrots and swede mash for a traditional touch

Storage

Room Temperature

Once baked, cool the pie for up to 2 hours at room temperature, then refrigerate. Because this is a meat pie, do not leave it out overnight.

Refrigerator

Store leftovers covered in the fridge for up to 3 days. Reheat in a 180°C oven until piping hot throughout (microwaving is quicker, but the pastry softens).

Freezing

You can freeze the cooked filling on its own for up to 3 months. Defrost overnight in the fridge, reheat until hot, cool again, then top with fresh pastry and bake. Freezing a fully baked puff pastry lid is possible, but it loses some of its crispness.

Nutrition

• Calories: 650 kcal
• Carbohydrates: 38 g
• Protein: 41 g
• Fat: 36 g
• Saturated Fat: 12 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary based on the exact ingredients, pastry brand, and portion sizes.

FAQs

Steak and Kidney Pie

0.0 from 0 votes

Course: Main CourseCuisine: BritishDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

2

hours 

15

minutes

Total time

165

minutes

Calories

650

kcal

2

hours 

45

minutes

A Delia Smith-style steak and kidney pie with slow-simmered beef and kidney in a rich gravy, topped with crisp golden puff pastry.

Ingredients

• 750g stewing beef (chuck or braising steak), cut into 3cm chunks

• 250–300g ox kidneys (about 2), trimmed and cut into bite-size pieces

• 2 tbsp plain flour

• 1 tsp fine salt, plus more to season

• 1/2 tsp freshly ground black pepper

• 2 tbsp beef dripping or vegetable oil

• 2 medium onions, finely sliced

• 2 cloves garlic, crushed

• 2 tbsp tomato purée

• 400ml beef stock (hot)

• 200ml brown ale or stout (optional, replace with more stock if preferred)

• 2 tsp Worcestershire sauce

• 1 bay leaf

• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

• 150g chestnut mushrooms, halved (optional)

• 1 tbsp cold butter (to finish the gravy, optional)

• 1 x 320g sheet ready-rolled puff pastry (or 500g block puff pastry rolled to a 3–4mm thickness)

• 1 egg, beaten (for egg wash)

• 1 tbsp milk (to loosen egg wash)

• A little plain flour, for dusting

Directions

• Toss beef and kidney with flour, salt and pepper. Brown in batches, then soften onions and garlic.
• Stir in tomato purée, stock, ale, Worcestershire and herbs. Simmer gently until tender and glossy.
• Cool the filling fully, then spoon into a pie dish.
• Top with puff pastry, crimp, vent, egg wash and bake until golden and bubbling.
• Rest 10–15 minutes before serving.

Notes

• Cooling the filling before adding pastry is the secret to a crisp lid.
• If the gravy looks thin, simmer uncovered for 10–15 minutes to reduce before cooling.
• Kidneys can be soaked in cold milk for 30 minutes to mellow the flavour (optional).