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The Hirshon British Steak and Kidney Pie

The Hirshon British Steak and Kidney Pie

  • Total Time: 0 hours


Units Scale
  • 8 oz lamb’s kidneys
  • 1lb 9oz chuck steak
  • 1 tbsp vegetable oil, or bone marrow (preferred)
  • knob of beef fat (strongly preferred) or butter
  • 2 onions, chopped roughly
  • 2 cloves garlic, chopped
  • 2 tbsp plain flour
  • 2 bay leaves
  • 4 sprigs of fresh thyme, leaves only
  • 3/4 pint beef stock
  • 1/4 pint brown ale
  • 4 crimini mushrooms, sliced thickly
  • 1 tsp tomato purée
  • 1 tsp mushroom ketchup (if not available, use Worcestershire sauce)
  • 1 tsp Gentleman’s Relish (totally optional)
  • 2 tsp. English Mustard powder
  • 3 tbsp chopped fresh parsley
  • salt and feshly ground black pepper
  • ***
  • For the pastry:
  • 175g/6oz butter or suet (suet preferred)
  • 225g/8oz plain flour
  • 89 tbsp water
  • 1 beaten egg, to glaze


  1. Halve the kidneys lengthwise and cut out the central core of tubes. Rinse the remaining parts thoroughly in cold water and peel off the skins. Mince finely and let sit in water overnight, changing the water a few times, then drain. Trim and cut the steak in cubes.
  2. Heat oil and butter (or marrow and fat) in a large pan, then fry the onions for 3-4 minutes, stirring. Add the garlic, then fry the meat for 2-3 minutes until it loses its pink colour. Stir in the flour and cook for 2 minutes. Add the herbs, ale and stock. Stir until thickened and coming to the boil.
  3. Add mushrooms and purée, lower the heat and simmer, covered, for about 1½ hours until, the meat is tender.
  4. Make the pastry: wrap the butter in foil and freeze for 45 minutes. Mix the flour with ¼ tsp of salt.
  5. Holding the frozen butter in foil, dip it in the flour and grate coarsely back into the bowl, peel the foil back so it does not get grated. Keep dipping it in the flour as you grate.
  6. Mix in the butter with a knife until evenly coated with flour. Stir in the water to form a dough. Gently form into a ball. Wrap in plastic film and chill for 30 minutes. Preheat the oven to 400.
  7. When the meat is cooked, remove bay leaves, season with salt, pepper, Gentleman’s Relish (if using) and mushroom seasoning (or Worcestershire sauce), then cool slightly.
  8. Roll out the pastry on a floured surface to 5mm/¼in thick and 1in wider than a 2 pint pie dish. Cut out the lid so it is slightly bigger than the dish. Cut a strip of pastry the width of the rim. Stir the parsley in to the meat and transfer to the dish.
  9. Brush the rim with egg, lay pastry strip on top and seal. Brush with egg and put lid on top. Seal the edges, knock them up with the back of a knife. Flute the edge. Cut a slit in the lid, brush with the egg (but not the edges or they won’t rise).
  10. Bake for 20 minutes, then brush with egg again. Bake for 10 minutes until the pastry is golden.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 1326.46 kcal
  • Sugar: 4.39 g
  • Sodium: 1244.16 mg
  • Fat: 105.2 g
  • Saturated Fat: 55.09 g
  • Trans Fat: 2.9 g
  • Carbohydrates: 58.32 g
  • Fiber: 3.95 g
  • Protein: 36.67 g
  • Cholesterol: 270.09 mg