New this month
Get the Allrecipes magazine

Steak and Kidney Pie I

"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."
Added to shopping list. Go to shopping list.


2 h servings 570 cals
Original recipe yields 8 servings (1 -9 inch pie)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 40.5 g carbohydrates; 24.4 g protein; 260 mg cholesterol; 343 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

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...