Quick Steak and Kidney Pie
Recipe created by Cathal Armstrong
In this British comfort food classic, tender pieces of beef tenderloin and lamb kidneys are combined with sautéed carrots, celery, and shallots, and topped with a flaky pastry disk.

This dish is part of our pub fare menu.
Servings: Serves 6
  • 1 puff pastry sheet (half of a 17.3-ounce package)
  • 1 1/2 pounds beef tenderloin , cut into 1-inch pieces
  • 3/4 pound lamb kidneys or veal kidneys , cleaned, halved, vein removed, and cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 2 Tbsp. canola oil
  • 1 shallot , minced
  • 1 carrot , finely chopped
  • 1 celery stalk , finely chopped
  • 2 Tbsp. all-purpose flour
  • 2 cups good-quality beef stock , preferably homemade
  • 3 Tbsp. unsalted butter , cold and cut into pieces
  • 1 tsp. chopped fresh thyme
Note: We suggest using store-bought puff pastry for convenience, but you can also use chef Cathal's recipe.

Preheat oven to 400°. Line a large baking sheet with parchment. Cut puff pastry into six disks; arrange on sheet. Bake in upper third of oven until golden, 5 to 8 minutes. Cool on a wire rack.

Season beef and kidneys with salt and pepper. Heat a large, heavy skillet over medium-high heat; add oil. Working in 2 to 3 batches, sauté meat, turning occasionally, until just browned. Cook each batch 5 to 8 minutes; remove with a slotted spoon and set aside. Reduce heat to medium; add shallot, carrot, and celery to skillet. Sauté until vegetables are tender, stirring frequently, about 6 minutes. Stir in flour and cook, stirring constantly, 1 minute. Return meat to pan, and slowly stir in stock. Bring to a boil, stirring frequently, then stir in butter. Season with salt and pepper; add thyme.

To serve, divide stew among 6 bowls and top each with a puff pastry disk.

Chef Armstrong recommends pairing this dish with a Bordeaux.


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