Steak And Kidney Pie Recipe Jamie Oliver Food

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THE CLASSIC STEAK AND KIDNEY PIE



The Classic Steak and Kidney Pie image

This is Gary Rhodes recipe for a great steak and kidney pie, which also allows you the bonus of making the filling the day before you need it. Cover it and bake the following day for 45 minutes to 1 hour and dinner is ready!

Provided by MarieRynr

Categories     Savory Pies

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon beef drippings or 1 tablespoon cooking oil
1 1/2 lbs chuck steaks, cut into 1 inch dice
1/2 lb ox kidney (or lamb's, trimmed and diced)
12 ounces puff pastry
2 onions, chopped
3 carrots, peeled and cut into rough dice (5/8 inch)
butter
4 large flat mushrooms, cut into thick slices
2 tablespoons flour
1 teaspoon tomato puree
1 bay leaf
1 pint veal stock (or water and stock cube or granules) or 1 pint beef stock (or water and stock cube or granules)
Worcestershire sauce
salt and pepper
1 egg, beaten, for glazing

Steps:

  • Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan.
  • Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side.
  • Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times.
  • After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour.
  • Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm.
  • Preheat the oven to 220°C/425°F.
  • Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.

STEAK AND KIDNEY PIE WITH GUINNESS



Steak and Kidney Pie With Guinness image

A traditional english/irish dish, this is one of my families favorites. This is so good! My husband could eat the entire thing himself, it's so yummy, and has become our traditional christmas dinner. Don't let the kidney scare you off. It adds a depth of flavor to the beef and when chopped extra fine, you don't even notice it. If you can't find beef kidney, liver works well as a substitute or you can use mushrooms instead. For a prettier presentation, try putting the filling in individual sized ramekins and top off with the pastry.

Provided by C. Taylor

Categories     Savory Pies

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup finely chopped beef kidneys (just the red parts, no nerves or fat) or 1 cup beef liver (just the red parts, no nerves or fat)
2 1/2 lbs beef, cubed (most cuts work well)
2 large onions, chopped
2 beef bouillon cubes
1 pint Guinness stout
3 bay leaves
1/4 cup Worcestershire sauce
1 tablespoon thyme
3 tablespoons olive oil
1/3 cup cornstarch
1 cup water
salt and pepper
2 sheets puff pastry

Steps:

  • In a pressure cooker, brown the beef, kidney and onion in the olive oil. Add the Guinness, boullion, bay leaves, worcestershire, thyme, salt and pepper. Cover and cook for approximately 20 min from the time the cooker starts to whistle.
  • Once it's safe to remove cover, do so.
  • Dissolve cornstarch in the water and then add mixture to the beef, bringing back to a boil to thicken.
  • Preheat oven to 400 degrees.
  • Pour beef into a large baking dish and top with puff pastry.
  • Bake till golden, approximately 40 minute.

Nutrition Facts : Calories 2259.1, Fat 172.3, SaturatedFat 64.7, Cholesterol 187.5, Sodium 747.3, Carbohydrate 84.9, Fiber 2.2, Sugar 4.2, Protein 26.8

STEAK AND GUINNESS PIE - JAMIE OLIVER



Steak and Guinness Pie - Jamie Oliver image

A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)

Provided by LifeIsGood

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs stewing beef, diced
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons flour (heaping)
2 -3 tablespoons olive oil
1 onion, peeled and roughly chopped
2 -3 carrots, peeled and chopped (depending on size)
2 -3 potatoes, peeled and chopped (depending on size)
fresh thyme (fresh herbs, pick leaves and add about a handful) or bay leaf (fresh herbs, pick leaves and add about a handful)
2 cups Guinness stout (Can substitute the Guinness for beef stock) or 2 cups other dark stout beer (Can substitute the Guinness for beef stock)
28 ounces diced tomatoes
1 sheet puff pastry, defrosted (1 sheet from a 1 lb. 2 oz. package)
1 egg, beaten

Steps:

  • Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
  • Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
  • Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
  • To make pies:.
  • Preheat your oven to 375 degrees F.
  • Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
  • Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
  • Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

ENGLISH STEAK AND KIDNEY PIE



English Steak and Kidney Pie image

Adapted from a book with quite authentic international recipes published in 1951, A World of Good eating. I haven't tried it yet but can't wait.

Provided by luvinlif2k

Categories     Savory Pies

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 small beef kidneys
3/4 lb round steak
1 cup flour
salt and pepper
1 cup chopped onion
hot water
1 bay leaf
1 tablespoon dried parsley flakes
1/4 cup celery, diced or 1/4 cup celery top
1/2 cup fresh mushrooms, coarsely chopped
1/2 cup carrot, diced
2 tablespoons flour
1 teaspoon flour
1/2 cup cold water
1 pie crust

Steps:

  • Remove skin and coarse parts from kidneys if not already done.
  • Wash in salted water.
  • Mix 1 cup flour with salt and pepper to taste in a plastic bag.
  • Cut kidneys into one-inch squares and place in bag with flour. Seal well and shake to dredge.
  • Remove kidney and pound remaining seasoned flour into 3/4 lb. of round steak.
  • Cut the round steak into one-inch pieces.
  • heat oil in heavy skillet and brown beef cubes on all sides.
  • Add onion and kidneys, cooking slowly until brown.
  • Cover meat with hot water, add bay leaf, parsley and celery or celery tops.
  • Cover tightly and simmer for 1 hour.
  • Remove meat to deep baking dish.
  • Add mushrooms and carrots.
  • Mix 2 tablespoons + 1 teaspoons flour with 1/2 cup cold water and add to skillet to thicken juices.
  • Pour over the meat and vegetables and top with pastry crust.
  • Bake in preheated 350F for 1 hour. Cover when pastry is golden to prevent over-browning.

Nutrition Facts : Calories 330.8, Fat 12.5, SaturatedFat 3.3, Cholesterol 32.3, Sodium 198, Carbohydrate 35.9, Fiber 2.6, Sugar 1.9, Protein 17.8

STEAK AND KIDNEY PIE



Steak and Kidney Pie image

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: England

Provided by CJAY8248

Categories     < 4 Hours

Time 1h45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 11

2 small beef kidneys or 4 veal kidneys
3/4 lb round steak, cut into pieces
2 tablespoons oil
1 cup chopped onion
1 bay leaf
3 sprigs parsley or 3 sprigs celery tops
1/2 cup mushroom, sliced
1/2 cup carrot, diced
2 tablespoons flour (heaping)
1/2 cup cold water
pastry crust

Steps:

  • Remove skin and coarse parts of kidneys; wash in salted water. Cut into 1" squares and dredge in seasoned flour. Pound flour into round steak. Heat
  • oil in heavy skillet and brown beef cubes on all sides. Then brown onion and add kidneys, cooking slowly until brown. Cover meat with hot water; add bay leaf, parsley, and cover tightly and simmer for 1 hour. Remove meat to deep baking dish. Add mushrooms and carrots. Mix flour and water and add to gravy to thicken it. Pour thickened gravy over meat and vegetables and top with pastry crust. Bake at 350* until crust is golden brown.

Nutrition Facts : Calories 211.3, Fat 10.3, SaturatedFat 2, Cholesterol 48.5, Sodium 56.5, Carbohydrate 8.7, Fiber 1.2, Sugar 2.5, Protein 20.6

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