Comfort Food with Depth
Steak and kidney pie is a staple of British home cooking. This version uses wholegrain spelt flour for a richer, nuttier pastry that adds texture and nutrition to every bite.
The filling is traditional—slow-cooked beef and kidney in a thick, savoury gravy. It’s warming, satisfying, and packed with classic flavour.
Easy to Prepare, Big on Flavour
This pie is simple to build. The filling simmers in one pan, and the pastry is easy to roll. It bakes up golden and crisp, with a tender filling that’s perfect for cold-weather meals.
No special tools needed—just good ingredients and a bit of time in the oven.
Spelt Steak and Kidney Pie
Description
A golden pie with tender beef, lamb kidney, and rich gravy, encased in a nutty spelt crust. A nourishing and traditional meal made simple.
Ingredients
For the pastry:
For the filling:
Instructions
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Make the pastry: Mix flour and salt in a bowl. Rub in butter to breadcrumb texture. Add egg and cold water. Form dough, wrap, and chill for 30 minutes.
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Prepare the filling: Heat oil in a pan. Sauté onion and garlic for 2–3 minutes. Add beef and cook until browned. Add kidney and cook for 2 more minutes.
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Thicken and season: Sprinkle in flour. Stir well. Add stock, purée, thyme, salt, and pepper. Cover and simmer on low for 1.5 hours until tender and thickened. Cool slightly.
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Assemble the pie: Preheat oven to 200°C (fan 180°C). Roll out half the pastry and line a greased pie dish. Fill with cooled meat mixture.
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Top and bake: Roll out remaining pastry for the lid. Cover the pie and crimp the edges. Cut small slits in the top. Brush with beaten egg if using. Bake for 40–45 minutes.
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Rest and serve: Let rest for 10–15 minutes before slicing. Serve warm.
Nutrition Facts
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 15g75%
- Cholesterol 135mg45%
- Sodium 350mg15%
- Potassium 480mg14%
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make the pastry a day ahead and chill overnight.
You can freeze the uncooked pie and bake from frozen.
Let the filling cool before adding to pastry to avoid soggy bottoms.
