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Get Started - 100% free to try - join in 30 secondsSteak and kidney pie is a Sunday tradition in England, and this recipe was one I enjoyed many, many weekends while working there years ago. The British like it spicy and this sauce recipe is excellent if you like a big punch of flavour. It can be served as a stew without the crust…just add some carrots and potatoes to the recipe and enjoy simply in a bowl. I love the caramelized edges of the crust so I rarely serve this any way but as shown below. The pickled mushrooms are a nice side to this and make use of organic log harvested button mushrooms available year-round in Nova Scotia and most Canadian provinces. – Chef Craig Flinn
Pie Filling
3 lb (1.5 kg) beef brisket
1 large onion, diced
3 cloves minced garlic
1 cup (250 mL) fresh beef broth
1 cup (250 mL) red wine
1/2 cup (125 mL) ketchup
1 small bottle Worcestershire sauce (142 mL)
1 small bottle HP sauce (200 mL)
2 cups (500 mL) demi glace
1 tbsp (15 mL) Tabasco sauce
1 tsp (5 mL) salt
1 lb (454 g) beef kidneys
Pie Dough
2 1/2 cups (625 mL) unbleached white flour
1 tsp (5 mL) baking powder
1/2 tsp (3 mL) sea salt
1 cup (250 mL) frozen unsalted butter
1/2 to 3/4 cup (125 to 180 mL) iced water
1 egg yolk
1 tsp (5 mL) white vinegar
Pickled Button Mushrooms
1 lb (454 g) whole button mushrooms
1 cup (250 mL) white wine vinegar
1/4 cup (60 mL) water
1 tbsp (15 mL) sugar
1 small onion, halved
2 cloves garlic
6 whole black peppercorns
6 whole allspice
3 whole cloves
1 tsp (5 mL) pickling spice
1/2 tsp (3 mL) salt
The mushrooms can be kept refrigerated for several weeks or preserved using a standard jarring procedure.
AssemblyNote: These can be made in small, individual ramekins as well, or as a turnover.
Serves 8 people.
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