Steak and Kidney Suet Pie (Printable Version)

British pie with beef and kidney in hearty gravy, wrapped in golden suet pastry. Satisfying and classic comfort.

# What You'll Need:

→ Filling

01 - 500 g stewing beef (chuck or shin), cut into cubes
02 - 200 g lamb or ox kidney, cleaned and diced
03 - 2 tablespoons plain flour, for dusting
04 - Salt and freshly ground black pepper
05 - 2 tablespoons beef dripping or vegetable oil
06 - 1 large onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tablespoon tomato paste
09 - 500 ml beef stock
10 - 125 ml dark ale or stout (optional)
11 - 1 teaspoon Worcestershire sauce
12 - 1 bay leaf
13 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
14 - 1 tablespoon cornstarch blended with 2 tablespoons cold water (optional, for thickening)

→ Suet Crust Pastry

15 - 250 g self-raising flour
16 - 125 g shredded beef suet or vegetable suet
17 - 0.5 teaspoon salt
18 - Approx. 150 ml cold water

→ To Finish

19 - 1 egg yolk mixed with 1 tablespoon milk, for egg wash

# Steps To Follow:

01 - Season beef and kidney with salt and pepper, then dust lightly with flour. Heat beef dripping or oil in a large Dutch oven over medium-high heat and brown the meat in batches, setting aside after each batch.
02 - Add onions and garlic to the same pan. Sauté until softened, then incorporate tomato paste and cook for 1 minute until aromatic.
03 - Return browned meat to the pan. Pour in beef stock, ale if using, Worcestershire sauce, bay leaf, and thyme. Bring to a gentle simmer, cover, and cook over low heat for 90–120 minutes until the beef and kidney are tender.
04 - Remove the lid and simmer further to reduce liquid if needed. For a thicker sauce, stir in the cornstarch slurry and simmer until glossy. Remove from heat, discard bay leaf, and cool the filling completely.
05 - Combine self-raising flour, suet, and salt in a mixing bowl. Add cold water gradually, mixing with a knife until a soft but not sticky dough forms. Knead lightly and rest for 15–20 minutes.
06 - Preheat oven to 200°C. Roll out two-thirds of the pastry on a floured surface. Line a deep 20–22 cm pie dish with the pastry, pressing it gently into the corners.
07 - Spoon cooled steak and kidney filling into the lined pastry. Roll out the remaining pastry to form a lid, place over the filling, and crimp the edges to seal. Cut a small central vent for steam.
08 - Brush pastry lid with egg yolk and milk mixture. Bake for 35–45 minutes until deeply golden and crisp.
09 - Allow to stand for 5 minutes before slicing and serving.

# Notes and Tips:

01 - Cool the filling thoroughly before adding to the pastry to prevent a soggy crust.
02 - Use the optional ale or stout for richer, traditional depth of flavour.

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