Steak and Kidney Pie with Bacon and Mushrooms: A Hearty Comfort Food Recipe

Steak and kidney pie is a classic British dish, renowned for its rich, savory flavor and comforting warmth. Adding bacon and mushrooms elevates this traditional pie to a new level of deliciousness, creating a truly unforgettable meal. This recipe provides detailed instructions and tips to help you create the perfect steak and kidney pie with bacon and mushrooms in your own kitchen.

Why This Recipe Works

* **Rich Flavor:** The combination of beef steak, kidney, bacon, and mushrooms creates a complex and deeply satisfying flavor profile.
* **Tender Filling:** Slow cooking ensures that the steak and kidney become incredibly tender, melting in your mouth.
* **Flaky Crust:** A homemade or high-quality store-bought pastry crust provides the perfect textural contrast to the rich filling.
* **Versatile:** This recipe can be adapted to your preferences, allowing you to customize the ingredients and flavors to your liking.

Ingredients

**For the Filling:**

* 1.5 lbs Beef Steak (Chuck or Braising Steak), cut into 1-inch cubes
* 8 oz Beef Kidney, trimmed and cut into 1-inch pieces (Soak in milk for at least 30 minutes, changing the milk once or twice, to remove impurities and reduce the strong flavor. This step is optional but recommended.)
* 6 oz Bacon, diced
* 1 large Onion, chopped
* 8 oz Mushrooms, sliced
* 2 cloves Garlic, minced
* 2 tbsp All-Purpose Flour
* 1 pint (20 oz) Beef Broth
* 1/2 cup Red Wine (optional, but adds depth of flavor)
* 2 tbsp Worcestershire Sauce
* 1 tbsp Tomato Paste
* 1 tsp Dried Thyme
* 1 tsp Dried Rosemary
* 1 Bay Leaf
* Salt and Black Pepper to taste
* 2 tbsp Olive Oil or Vegetable Oil

**For the Pastry:**

* 1 lb Puff Pastry or Shortcrust Pastry (store-bought or homemade)
* 1 Egg, beaten (for egg wash)

Equipment

* Large Bowl
* Large Pot or Dutch Oven
* Sauté Pan
* 9-inch Pie Dish
* Rolling Pin
* Pastry Brush

Instructions

**Step 1: Prepare the Steak and Kidney**

1. **Trim the Steak:** Remove any excess fat or gristle from the beef steak and cut it into 1-inch cubes. Place the cubed steak in a large bowl.
2. **Prepare the Kidney:** Trim the beef kidney, removing any tough membranes or tubes. Cut the kidney into 1-inch pieces. *Optional*: Soak the kidney pieces in milk for at least 30 minutes, changing the milk once or twice. This helps to remove impurities and reduce the strong flavor. Drain well before using.
3. **Season the Meat:** Season the steak and kidney with salt and pepper. Toss to ensure the meat is evenly coated.

**Step 2: Brown the Meat and Bacon**

1. **Brown the Meat:** Heat 1 tablespoon of olive oil or vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the steak on all sides. Avoid overcrowding the pot, as this will steam the meat instead of browning it. Remove the browned steak from the pot and set aside.
2. **Cook the Bacon:** Add the diced bacon to the pot and cook until crispy. Remove the bacon from the pot with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.

**Step 3: Sauté the Vegetables**

1. **Sauté the Onion and Garlic:** Add the chopped onion to the pot with the bacon fat and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Add the Mushrooms:** Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.

**Step 4: Create the Filling Base**

1. **Add Flour:** Sprinkle the flour over the vegetables in the pot and cook for 1-2 minutes, stirring constantly to create a roux. This will help to thicken the sauce.
2. **Deglaze the Pot:** Pour in the red wine (if using) and scrape the bottom of the pot to loosen any browned bits. Cook for 1-2 minutes to allow the alcohol to evaporate.

**Step 5: Combine and Simmer the Filling**

1. **Add Remaining Ingredients:** Return the browned steak and bacon to the pot. Add the beef broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaf. Stir well to combine.
2. **Simmer the Filling:** Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the steak and kidney are very tender. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more beef broth.
3. **Adjust Seasoning:** After simmering, taste the filling and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before proceeding.
4. **Cool the Filling:** Allow the filling to cool slightly before transferring it to the pie dish. This will prevent the pastry from becoming soggy.

**Step 6: Prepare the Pastry**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Roll Out the Pastry:** On a lightly floured surface, roll out the puff pastry or shortcrust pastry to a size slightly larger than your pie dish. If using shortcrust, you may want to blind bake the base first to avoid a soggy bottom.
3. **Fill the Pie Dish:** Transfer the cooled steak and kidney filling to the pie dish, filling it evenly.
4. **Top with Pastry:** Carefully place the rolled-out pastry over the filling, gently pressing the edges to seal it to the rim of the pie dish. Trim any excess pastry with a knife or scissors.
5. **Crimp the Edges:** Crimp the edges of the pastry with a fork or your fingers to create a decorative border and ensure a good seal.
6. **Create Vent Holes:** Cut a few slits in the top of the pastry to allow steam to escape during baking. This will prevent the pastry from puffing up too much.
7. **Egg Wash:** Brush the top of the pastry with the beaten egg to give it a golden-brown color.

**Step 7: Bake the Pie**

1. **Bake:** Place the pie in the preheated oven and bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbling.
2. **Rest:** Remove the pie from the oven and let it rest for 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.

Serving Suggestions

* Serve the steak and kidney pie hot, with a side of mashed potatoes, green vegetables, or a crisp salad.
* For an extra touch of richness, serve with a dollop of cream or a drizzle of gravy.
* This pie is also delicious served with a pint of your favorite beer or ale.

Tips and Variations

* **Kidney Preparation:** Soaking the kidney in milk helps to reduce its strong flavor. If you prefer a more pronounced kidney flavor, you can skip this step.
* **Meat Selection:** Chuck steak or braising steak are ideal for this recipe, as they become very tender during slow cooking. You can also use other cuts of beef, such as stewing steak or round steak.
* **Pastry Choice:** Puff pastry provides a light and flaky crust, while shortcrust pastry offers a more substantial and crumbly texture. Choose the pastry that you prefer.
* **Vegetable Variations:** You can add other vegetables to the filling, such as carrots, celery, or parsnips. Simply chop the vegetables and add them to the pot along with the onions and garlic.
* **Herb Variations:** Experiment with different herbs, such as fresh thyme, rosemary, or parsley. Add the herbs to the filling during the last 30 minutes of simmering.
* **Alcoholic Additions:** Instead of red wine, you can use stout or ale to add depth of flavor to the filling.
* **Making Ahead:** The steak and kidney filling can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the filling before assembling the pie.
* **Freezing:** The cooked pie can be frozen for up to 3 months. Wrap the pie tightly in plastic wrap and then in aluminum foil. To reheat, thaw the pie in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through.

Nutritional Information (Approximate)

* Calories: 600-800 per serving (depending on ingredients and serving size)
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 40-50g

Conclusion

Steak and kidney pie with bacon and mushrooms is a truly satisfying and comforting dish that is perfect for a cold winter evening. With its rich, savory flavor and tender filling, this pie is sure to become a family favorite. Follow this recipe and enjoy the deliciousness of homemade steak and kidney pie! Remember to adjust the ingredients and flavors to your liking, and don’t be afraid to experiment with different variations. Happy baking!

Detailed, Step-by-Step Guide with Visuals

**(Note: As this is a text-based output, I cannot include actual images. However, I will describe where images would ideally be placed to enhance understanding.)**

**Step 1: Prepare the Steak and Kidney**

1. **Trim the Steak:** Remove any excess fat or gristle from the beef steak and cut it into 1-inch cubes. Place the cubed steak in a large bowl.

*(Image: Close-up of trimming fat from steak with a sharp knife. Another image showing the steak cut into uniform 1-inch cubes.)*

2. **Prepare the Kidney:** Trim the beef kidney, removing any tough membranes or tubes. Cut the kidney into 1-inch pieces. *Optional*: Soak the kidney pieces in milk for at least 30 minutes, changing the milk once or twice. This helps to remove impurities and reduce the strong flavor. Drain well before using.

*(Image: Close-up of trimming the kidney, showing the membranes being removed. Another image showing the kidney pieces soaking in a bowl of milk.)*

3. **Season the Meat:** Season the steak and kidney with salt and pepper. Toss to ensure the meat is evenly coated.

*(Image: Steak and kidney in a bowl being seasoned with salt and pepper.)*

**Step 2: Brown the Meat and Bacon**

1. **Brown the Meat:** Heat 1 tablespoon of olive oil or vegetable oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the steak on all sides. Avoid overcrowding the pot, as this will steam the meat instead of browning it. Remove the browned steak from the pot and set aside.

*(Image: Steak being browned in a Dutch oven, showing a nice sear on the outside.)*

2. **Cook the Bacon:** Add the diced bacon to the pot and cook until crispy. Remove the bacon from the pot with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.

*(Image: Bacon being cooked until crispy in the Dutch oven.)*

**Step 3: Sauté the Vegetables**

1. **Sauté the Onion and Garlic:** Add the chopped onion to the pot with the bacon fat and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

*(Image: Onions being sautéed in the Dutch oven until translucent. Then, garlic being added.)*

2. **Add the Mushrooms:** Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.

*(Image: Mushrooms being sautéed with the onions and garlic.)*

**Step 4: Create the Filling Base**

1. **Add Flour:** Sprinkle the flour over the vegetables in the pot and cook for 1-2 minutes, stirring constantly to create a roux. This will help to thicken the sauce.

*(Image: Flour being sprinkled over the vegetables and stirred to create a roux.)*

2. **Deglaze the Pot:** Pour in the red wine (if using) and scrape the bottom of the pot to loosen any browned bits. Cook for 1-2 minutes to allow the alcohol to evaporate.

*(Image: Red wine being poured into the pot and the bottom being scraped with a spoon.)*

**Step 5: Combine and Simmer the Filling**

1. **Add Remaining Ingredients:** Return the browned steak and bacon to the pot. Add the beef broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaf. Stir well to combine.

*(Image: All ingredients being combined in the Dutch oven.)*

2. **Simmer the Filling:** Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the steak and kidney are very tender. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more beef broth.

*(Image: The filling simmering in the Dutch oven, covered with a lid.)*

3. **Adjust Seasoning:** After simmering, taste the filling and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before proceeding.

*(Image: Someone tasting the filling with a spoon.)*

4. **Cool the Filling:** Allow the filling to cool slightly before transferring it to the pie dish. This will prevent the pastry from becoming soggy.

*(Image: The filling cooling in the Dutch oven.)*

**Step 6: Prepare the Pastry**

1. **Preheat Oven:** Preheat your oven to 400°F (200°C).

*(No image needed)*

2. **Roll Out the Pastry:** On a lightly floured surface, roll out the puff pastry or shortcrust pastry to a size slightly larger than your pie dish. If using shortcrust, you may want to blind bake the base first to avoid a soggy bottom.

*(Image: Pastry being rolled out on a floured surface.)*

3. **Fill the Pie Dish:** Transfer the cooled steak and kidney filling to the pie dish, filling it evenly.

*(Image: The filling being poured into the pie dish.)*

4. **Top with Pastry:** Carefully place the rolled-out pastry over the filling, gently pressing the edges to seal it to the rim of the pie dish. Trim any excess pastry with a knife or scissors.

*(Image: Pastry being placed over the filling and the edges being sealed.)*

5. **Crimp the Edges:** Crimp the edges of the pastry with a fork or your fingers to create a decorative border and ensure a good seal.

*(Image: Close-up of the pastry edges being crimped with a fork.)*

6. **Create Vent Holes:** Cut a few slits in the top of the pastry to allow steam to escape during baking. This will prevent the pastry from puffing up too much.

*(Image: Slits being cut into the top of the pastry.)*

7. **Egg Wash:** Brush the top of the pastry with the beaten egg to give it a golden-brown color.

*(Image: Pastry being brushed with egg wash.)*

**Step 7: Bake the Pie**

1. **Bake:** Place the pie in the preheated oven and bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbling.

*(Image: The pie baking in the oven.)*

2. **Rest:** Remove the pie from the oven and let it rest for 10-15 minutes before serving. This allows the filling to set slightly and prevents it from being too runny.

*(Image: The finished pie resting on a wire rack.)*

Troubleshooting

* **Soggy Bottom Crust:** Blind bake the crust if using shortcrust pastry. Ensure the filling has cooled slightly before adding it to the pie. Use a metal pie dish, as it conducts heat more effectively.
* **Dry Filling:** Add more beef broth during the simmering process. Make sure the pot is tightly covered during simmering.
* **Burnt Pastry:** Tent the pie with aluminum foil during the last 10-15 minutes of baking. Reduce the oven temperature slightly.
* **Runny Filling:** Ensure the filling has simmered long enough to thicken. Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last 30 minutes of simmering.
* **Tough Meat:** Ensure the meat is cut into uniform pieces. Simmer the filling for a longer period of time.

Variations: Adding Other Meats & Vegetables

This classic steak and kidney pie provides a great foundation for exploring different flavor combinations. Here are some variations and substitutions you can use to create your own unique pie:

* **Lamb & Kidney Pie:** Replace the beef steak with an equal amount of lamb shoulder or leg of lamb. The lamb will impart a slightly different flavor profile that complements the kidney beautifully. Consider adding a sprig of fresh rosemary to the filling for an even more aromatic dish.
* **Chicken & Mushroom Pie (Kidney Optional):** If you are not a fan of kidney, you can omit it altogether and replace the beef with chicken thighs or drumsticks. This will create a milder, more family-friendly pie. Use chicken broth instead of beef broth.
* **Venison & Kidney Pie:** For a richer, more gamey flavor, try using venison in place of the beef. Venison has a strong flavor so make sure to adjust seasoning to your taste.
* **Adding Vegetables:**
* **Carrots & Celery:** Add diced carrots and celery to the filling along with the onion for a classic mirepoix flavor base. These vegetables will add sweetness and depth to the sauce.
* **Potatoes:** Include diced potatoes (such as Yukon Gold or Russet) for a heartier filling. Add them about halfway through the simmering process so they don’t become too mushy.
* **Leeks:** Use leeks instead of or in addition to the onion. Leeks have a milder, sweeter flavor that pairs well with both beef and kidney.
* **Peas:** Add frozen peas during the last 15 minutes of simmering for a pop of color and sweetness.
* **Swede/Rutabaga:** Diced swede adds a subtly sweet and earthy flavor.
* **Herb & Spice Variations:**
* **Bay Leaf:** Always a welcome addition to stews and pies, bay leaf adds depth and complexity. Remove before serving.
* **Thyme:** A classic pairing with beef, thyme adds earthy and slightly lemony notes.
* **Rosemary:** Use sparingly, as rosemary has a strong flavor, but it can add a wonderful piney aroma.
* **Parsley:** Add fresh parsley at the end for a bright, fresh finish.
* **Juniper Berries:** If using venison, a few crushed juniper berries will complement the gamey flavor.
* **Smoked Paprika:** A pinch of smoked paprika will add a smoky depth to the filling.
* **Mace or Nutmeg:** A tiny grating of mace or nutmeg can add a warm, subtle spice.
* **Liquid Variations:**
* **Stout or Ale:** Instead of red wine, use a dark stout or ale to deglaze the pot for a richer, more malty flavor.
* **Port Wine:** A splash of port wine can add a touch of sweetness and complexity.
* **Beef Bouillon:** For a more intense beef flavor, add a beef bouillon cube or concentrate to the broth.
* **Other Additions:**
* **Oysters:** A classic addition to steak and kidney pie in some regions, oysters add a briny flavor and unique texture. Add them during the last 30 minutes of simmering.
* **Worcestershire Sauce:** A must for adding umami and depth to the filling.
* **Marmite or Bovril:** A small amount of Marmite or Bovril can intensify the beef flavor.
* **Pickled Walnuts:** Chopped pickled walnuts add a tangy and crunchy element. Stir them in just before topping with pastry.

Remember to adjust the quantities of other ingredients to maintain a good balance of flavors when making substitutions or additions. Taste as you go and don’t be afraid to experiment to create your own perfect steak and kidney pie recipe!

Frequently Asked Questions (FAQ)

* **Can I use frozen steak?**
* Yes, but thaw it completely before cooking. Pat it dry before browning to ensure a good sear.
* **Can I make this pie vegetarian?**
* You can, but it will no longer be steak and kidney pie. Replace the steak and kidney with hearty vegetables like mushrooms, lentils, and root vegetables. Use vegetable broth instead of beef broth.
* **How do I prevent the pastry from shrinking?**
* Avoid over-handling the pastry. Let it rest in the refrigerator for at least 30 minutes before rolling it out. Don’t stretch the pastry when placing it over the filling.
* **Can I use a different type of pastry?**
* Yes, you can use shortcrust pastry, rough puff pastry, or even filo pastry. Adjust the baking time accordingly.
* **How long can I store leftover pie?**
* Store leftover pie in the refrigerator for up to 3 days. Reheat thoroughly before serving.
* **My filling is too watery. What can I do?**
* Simmer the filling for longer, uncovered, to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of simmering.
* **My pastry is browning too quickly. What can I do?**
* Tent the pie with aluminum foil during the last 10-15 minutes of baking.
* **Why is my kidney so tough?**
* Kidney can become tough if overcooked. Make sure to simmer it gently for the recommended time. Soaking it in milk beforehand can also help to tenderize it.
* **I don’t like the taste of kidney. Can I leave it out?**
* Yes, you can omit the kidney if you don’t like it. Replace it with an equal amount of steak or mushrooms.
* **Can I use a slow cooker for the filling?**
* Yes, you can cook the filling in a slow cooker. Brown the meat and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
* **What kind of mushrooms should I use?**
* You can use any kind of mushrooms you like. Cremini (baby bella) mushrooms, white button mushrooms, or a mix of wild mushrooms all work well.

This comprehensive guide should provide you with all the information you need to create a delicious and authentic steak and kidney pie with bacon and mushrooms. Enjoy!