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Steak and kidney pie
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 40 minCook 140 minServes 6
Ingredients
- For the filling:
- 2 lbs beef chuck or shin, cut into 1.5-inch cubes
- 10 oz ox kidney or lamb kidneys, trimmed, cored, and cut into 1-inch pieces
- 3 tbsp all-purpose flour, seasoned with salt and pepper
- 3 tbsp vegetable oil
- 2 large onions, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 cup dark ale or stout (Guinness works well)
- 1.5 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp English mustard
- 2 bay leaves
- 3 sprigs fresh thyme
- Salt and freshly ground black pepper
- For the shortcrust pastry lid:
- 2.5 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup (1.5 sticks) cold unsalted butter, diced small
- 5 to 6 tbsp ice-cold water
- 1 egg, beaten (for egg wash)
Instructions
- 1. Toss the beef and kidney separately in the seasoned flour, shaking off excess.
- 2. Heat 2 tbsp oil in a large Dutch oven over high heat. Brown the beef in batches without crowding — about 3 to 4 minutes per batch. Remove to a plate. Add remaining oil and quickly sear the kidney in a single layer, 1 to 2 minutes per side. Remove.
- 3. Reduce heat to medium. Cook the onions and celery in the same pot for 8 minutes until softened. Add garlic and cook 1 minute.
- 4. Pour in the ale, scraping the bottom of the pot. Let it bubble for 2 minutes. Add the stock, Worcestershire, mustard, bay leaves, and thyme.
- 5. Return the beef and kidney to the pot. The liquid should just cover the meat — add a little more stock if needed. Bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours until the beef is tender but not falling apart. Check and stir occasionally.
- 6. Remove the lid and simmer uncovered for 10 minutes to reduce the gravy. Discard bay leaves and thyme. Season well. Cool completely before topping with pastry.
- 7. For the pastry: pulse flour and salt in a food processor. Add cold butter and pulse until the mixture resembles breadcrumbs. Add water 1 tablespoon at a time until the dough just comes together. Flatten into a disc, wrap, and refrigerate 30 minutes.
- 8. Preheat oven to 400°F (200°C). Pour the cooled filling into a deep 9-inch pie dish. Roll pastry 2 inches larger than the dish. Drape over the filling and press the edges onto the dish rim. Trim and crimp. Cut a steam vent in the centre.
- 9. Brush with egg wash. Bake for 25 to 30 minutes until the pastry is deep golden brown and glossy. Rest 10 minutes before serving with mushy peas and buttered mash.
