The President's Beefsteak & Kidney Pie
Submitted by lewissue
A proper British steak and kidney pie with claret-marinated beef, browned mushrooms, and a golden puff pastry lid. Hearty, old-school comfort that feeds eight hungry guests.
YIELD
8 servingsPREP
20 minCOOK
30 minREADY
1 hrsThis is the kind of pie that built an empire.
Beef round steak gets pounded tender and browned in rendered suet, while kidneys soak in a red wine marinade with bay leaves and onion until they lose any trace of funk and take on deep, winey richness.
Everything comes together in a casserole with celery, parsley, marjoram, and a generous handful of browned mushrooms before getting blanketed under puff pastry, pie crust, or biscuit dough.
The two-stage bake, low and slow first, then a hot blast to crisp the lid, gives you fork-tender filling under a shattering golden crust.
Chef Tips
- Marinate the kidneys properly. Two full hours in claret with bay leaves tames any strong flavour and adds incredible depth. Don’t skip this step.
- Brown the meat in batches. Crowding the skillet steams the beef instead of searing it. You want a proper crust on every piece.
- Thicken carefully. Mix flour into cold water before adding it to the pot. Dumping flour directly into hot liquid is a one-way ticket to lumps.
- Choose your crust wisely. Puff pastry gives the most dramatic rise and shatter. Biscuit dough is homier and quicker. Both work brilliantly.
Ingredients
Directions
Separate the kidneys with a sharp knife, discarding all gristly portions and fat.
Sprinkle with salt. Cover with claret, add bay leaves, sliced onion, pepper.
Let it marinate 2 hours.
Pound the steak with flour, and cut into 1 inch pieces.
Brown suet or heat bacon drippings in iron skillet.
Then add diced onion and cook until clear; remove onion from skillet.
Over medium heat, brown steak well.
Next drain the kidneys, reserving the marinade; dredge with flour, and brown, stirring carefully.
Add 1 pt or less or hot water, stir well, add chopped celery and parsley, and marjoram.
Mix all well, and transfer to the casserole from which you intend to serve the pie.
Strain into it the marinade. Cover with a tight lid, and bake at 325℉ (160℃) for about 1 hour.
Remove from oven.
Brown the mushrooms in bacon drippings, and if they need thickening, thicken with flour mixed in cold water and stirred carefully to avoid lumps.
Add the mushrooms to the casserole mixture.
Cover with a crust of puff-paste, pie crust, or biscuit dough, and return to 400℉ (200℃) oven, and bake until brown, about 20 to 30 minutes.
Serve at once.
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