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Steak and Kidney Pie I

Rated as 3.75 out of 5 Stars

"Solid ribsticking stuff, ideal for before, after, or during the game. Season flour with salt and pepper. If preferred, use 2 sheep kidneys instead of the ox kidney."
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2 h servings 570
Original recipe yields 8 servings (1 -9 inch pie)


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  1. Cut meat into 1 inch cubes, and roll in seasoned flour. Place meat in a saucepan, and add enough water to cover. Cook until meat is tender, about 3 hours. Remove the meat, leaving the liquid in the pan.
  2. Thicken gravy with 1 tablespoon flour, and season with salt and pepper to taste. Return meat to the pan. Spoon into a pie dish. Allow to cool.
  3. Take a small portion of the pastry, and roll into 1 inch wide strips. Moisten the edges of the pie dish, and press pastry around the rim. Roll out the rest of the pastry to size of the dish. Moisten the strip pastry, and cover with pastry.
  4. Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes, or until nicely browned.

Nutrition Facts

Per Serving: 570 calories; 33.9 40.5 24.4 260 343 Full nutrition

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I love steak and kidney pie, even more so with puff pastry which is delicious moistened by the gravy. But I think the author made an error or two. There is no need to use beef tenderloin in a...

I soaked the kidney in milk overnight,cut into pieces. I did lightly flour then sauteed the kidney and steak in olive oil. Caramelized some onions and then made a gravy. I did not have puff past...