Jamie Oliver Steak And Kidney Pie Recipe [Tips & Tricks]

When I think of comforting, hearty dishes that instantly take me back to family dinners or cozy evenings, steak and kidney pie is one of the first things that comes to mind. I remember the first time I tried it at a local pub during a chilly autumn evening. The flaky, buttery pastry, the savory filling-it just felt like a hug in a dish. It’s one of those classic meals that’s a favorite across the UK, but it also holds a special place in my heart, having enjoyed it with loved ones over the years.

Jamie Oliver’s version of steak and kidney pie is one that stands out. His take on the dish brings together the traditional ingredients with a bit of flair. It’s a recipe that’s simple enough for anyone to make but delivers a comforting punch of flavor that’s hard to beat.

Jamie Oliver’s Steak And Kidney Pie Recipe

Jamie’s approach to steak and kidney pie is a beautiful fusion of bold ingredients and hearty flavors, without overcomplicating things. He manages to keep the essence of the traditional pie while offering some helpful tips and shortcuts. It’s perfect for a relaxed weekend dinner or for impressing friends at a gathering. His recipe shines with savory depth, thanks to his focus on high-quality cuts of meat and the way he treats the kidneys (which can often be intimidating in cooking). The result is always tender, rich, and full of flavor.

Ingredients Needed

The ingredients are mostly what you’d expect from a classic steak and kidney pie, but Jamie gives them a special twist. Here’s what you’ll need:

• Steak (chuck or skirt work best): You want meat that’s full of flavor and can hold up to slow cooking.
• Kidneys (lamb or beef): It’s a bold choice, but Jamie’s method makes them taste fantastic even for those who aren’t keen on offal.
• Onions: A must to add sweetness and depth.
• Carrots: For a touch of natural sweetness and color.
• Garlic: Adds that aromatic richness to the filling.
• Beef stock: The base of your pie’s gravy.
• Butter: To add richness to the filling.
• Flour: For thickening the gravy.
• Thyme: Fresh or dried, this herb pairs beautifully with beef.
• Bay leaves: For an earthy depth.
• Mushrooms: They add another layer of umami flavor.
• Pastry (shortcrust for the base and puff pastry for the top): The pastry is key, buttery and flaky.

Pro tip: If you want extra richness, Jamie recommends adding a bit of red wine or ale to the filling, which takes it to the next level.

How To Make Jamie Oliver’s Steak And Kidney Pie

Here’s the fun part: putting it all together. It’s easier than it sounds, but there’s a bit of patience involved.

1. Prepare the meat: Trim and chop the steak into bite-sized pieces. Cut the kidneys into small, even chunks. Many people shy away from kidneys because of their strong flavor, but Jamie’s technique ensures they are tender and flavorful.
2. Cook the base: Heat a pan with butter and a little oil. Brown the steak and kidneys, and then remove them. In the same pan, cook onions, carrots, garlic, and mushrooms until soft.
3. Make the gravy: Stir in the flour to create a roux, then add beef stock gradually, stirring constantly to avoid lumps. Toss in the thyme, bay leaves, and seasoning. Return the meat to the pan and simmer for an hour to let all those flavors meld together.
4. Assemble the pie: Roll out your shortcrust pastry and line a pie dish. Fill it with the meat and gravy mixture, then top with the puff pastry. Brush the top with egg wash and bake until golden and crispy.
5. Rest and serve: Once baked, let the pie rest for a few minutes. This lets the filling settle and makes it easier to slice.

Ingredient Science Spotlight

The science behind a steak and kidney pie is fascinating, especially when you think about the texture of the meat. The slow-cooking process breaks down the connective tissue in the steak, making it tender and juicy. The kidneys-though often overlooked-are rich in iron and B-vitamins. They contain enzymes that help break down proteins, making them soft and flavorful when cooked properly.

The pastry is a work of science in its own right. When you combine flour, butter, and water, the gluten develops in the dough, giving the pastry structure, while the fat creates layers, ensuring a crisp, flaky texture when baked. Baking at a high temperature helps the fat to melt and puff up the layers.

The addition of stock and flour creates a silky, rich gravy that’s the perfect companion to the meat. The key to a good filling is patience; you want everything to reduce and thicken to the right consistency.

Expert Tips

• Patience is key: Don’t rush the simmering process. Let the meat stew gently, allowing all those flavors to develop.
• Use cold pastry: If you can, chill the pastry before rolling it out. It helps prevent shrinkage and keeps the texture nice and flaky.
• Try a splash of booze: Adding a bit of red wine or ale to the gravy deepens the flavor, especially if you want a richer pie.
• Kidney prep: If you’re hesitant about kidney, soaking it in milk before cooking can reduce some of the strong flavor, making it more palatable for first-timers.
• Rest your pie: Let it sit for a few minutes before cutting. This ensures the filling stays put when you slice into it.

Recipe Variations

• Vegetarian version: Swap out the steak and kidneys for mushrooms and lentils. You’ll still get that hearty texture and savory depth, but with a plant-based twist.
• Add a topping: Instead of a traditional puff pastry top, try a cheese crust-grated cheese mixed with breadcrumbs. It adds extra flavor and crunch.
• Sweetness: Some people like to add a bit of caramelized onions for a touch of sweetness, which balances the savory flavors.

Final Words

Making a steak and kidney pie is a bit of a labor of love. It’s a dish that, when done right, tastes like home. The crispy, golden crust paired with the rich, savory filling can elevate any meal into something special. Plus, there’s something incredibly satisfying about cooking a dish that’s been around for generations.

This recipe is a perfect example of how traditional meals can be adapted without losing their heart. Jamie’s version is simple, comforting, and a great way to impress your guests-or just treat yourself to something delicious.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Steak And Kidney Pie?

You’ll need beef steak, lamb kidney, onions, butter, flour, stock, and a mix of herbs like thyme and bay leaves, plus puff pastry for the crust.

Can I Use A Different Type Of Meat For Jamie Oliver’s Steak And Kidney Pie?

Yes! You can swap the beef steak with other cuts of beef or even use chicken or pork, but the kidney gives it that unique flavor.

How Long Does It Take To Make Jamie Oliver’s Steak And Kidney Pie?

It’ll take around 2 to 2.5 hours, including prep and cooking time.

Can I Make Jamie Oliver’s Steak And Kidney Pie Ahead Of Time?

Yes! You can make the filling the day before and store it in the fridge. Just add the pastry and bake it the day you want to serve.

What Kind Of Pastry Should I Use For The Pie?

Jamie Oliver recommends using puff pastry for a light and crispy crust, but you can also go for shortcrust if you prefer.

How Can I Make The Pie Filling More Flavorful?

Add some red wine or Worcestershire sauce to the filling for extra depth, and don’t forget the herbs like thyme and bay leaves.

Is There A Vegetarian Version Of Jamie Oliver’s Steak And Kidney Pie?

You can try using mushrooms and other vegetables like carrots and parsnips as a substitute for meat and kidney for a vegetarian twist.

How Do I Prevent The Pastry From Getting Soggy?

Make sure your pie filling is thickened properly before adding the pastry, and try pre-baking the base for a few minutes.

What Should I Serve With Jamie Oliver’s Steak And Kidney Pie?

It’s great with mashed potatoes, peas, or a simple green salad.

Can I Freeze Jamie Oliver’s Steak And Kidney Pie?

Yes! You can freeze the pie before or after baking. Just wrap it tightly in foil or plastic wrap.