Classic Steak and Kidney Pie

Classic Steak and Kidney Pie

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Treat the family to this traditional steak and kidney pie, made with rich gravy and crispy pastry. Serve with roast vegetables.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time60 minutes


  • 500 g Beef, cubed
  • 500 g Lamb kidneys, cleaned and cubed
  • 250 ml Red wine
  • 50 g Flour
  • 15 ml Oil
  • 250 ml Water
  • 1 KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
  • 400 g Roll puff pastry
  • 1 Egg, lightly beaten


  • Marinate the beef cubes and kidneys in the red wine, preferably overnight.
  • preheat oven to 200°C Dust the cubes with flour reserving the wine for later use.
  • Fry the cubes in oil to brown.
  • Add the KNORR Hearty Beef Dry Cook-in-Sauce, the reserved wine and water and simmer for 25-30 min.
  • Place in an ovenproof dish or 4 individual dishes.
  • Roll out the pastry and place over the mixture to create the top of the pie.
  • Brush with beaten egg.
  • Bake the pie at 200°C for 15 min or until golden brown.
  • Serve with mashed potato and vegetables.