ShortList is supported by you, our amazing readers. When you click through the links on our site and make a purchase we may earn a commission. Learn more

Make the perfect pie

How to jam steak and kidney inside pastry

Make the perfect pie
23 February 2011

In case you weren't already aware (and why wouldn't you be?) it's British Pie Week which means we all get a legitimate reason to stop pretending to eat lettuce and lentils and whatever else sounds healthy and relish tucking into a hearty pie.

To get you ready, we've spoken to Massimo Tebaldi, executive chef of five leading South West London Pubs (, who has shared his recipe for the best steak and kidney pie you'll ever make.

What you’ll need

300g puff pastry

1 lightly beaten egg

For the filling:

2 tbsp vegetable oil

750g diced good quality stewing beef diced

250g diced lamb kidney

2 diced onions

2tbsp plain flour

850ml beef stock

Salt and black pepper to taste

A dash of Worcestershire sauce


1. Heat the vegetable oil in a large pan and brown the kidney then remove the kidney and set to the side

2. Then brown the beef in the same pan

3. Add the onion and cook for 3 to 4 minutes

4. Sprinkle the flour over the beef and onions

5. Add the stock to the pan, stir well and bring to boil

6. Turn the heat down and simmer for 1½ hours without the lid

7. Then add the browned kidney and simmer for further 15 minutes

8. If the liquid evaporates too much add more stock

9. Remove from the heat

10. Add salt, pepper and Worcestershire sauce and allow to cool slightly

11. Place the cooked meat mixture into a pie dish

12. Roll out the pastry to 5mm thick and 3cm wider than the dish you are using

13. Lift the pastry and place it over the top of the pie dish

14. Brush the surface with beaten egg

15. Bake for 40 minutes at 220C