Spelt Steak and Kidney Pie

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.

Prep Time 30 mins

Cook Time 2 mins

Total Time 32 mins

Cuisine: British

Courses: Dinner

Difficulty: Intermediate

Estimated Cost: $ 8

Calories: 520 kcal

Best Season: Fall, Winter

Dietary: Dairy Optional

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:

250 g, Wholegrain Spelt Flour
125 g, Cold Unsalted Butter (diced)
1 Egg
2 tbsp, 2–3 Cold Water
½ tsp, Fine Sea Salt

For the filling:

1 tbsp, Olive Oil
1 Onion, (finely chopped)
2 cloves, Garlic (minced)
400 g, Diced Beef Stewing Steak
150 g, Lamb Kidneys (trimmed and chopped)
1 tbsp, Plain Flour
250 ml, Beef Stock
1 tbsp, Tomato Purée
1 tsp, Dried Thyme
Salt and Black Pepper
1 Egg, , for brushing (optional)

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.

Keywords: steak and kidney pie, spelt crust, wholegrain pie, traditional British pie, savoury bake

Tips & Variations

Swap or Enhance

Kidney-free: Leave out the kidney and use more beef.
Herb twist: Add rosemary or bay leaf for deeper aroma.
Mushroom lover: Add sliced mushrooms to the filling.
Lighten up: Use half-fat crème fraîche instead of butter for a leaner crust.

Conclusion

Spelt Steak and Kidney Pie is bold, classic, and comforting. With its golden crust and rich filling, it’s ideal for cold nights and Sunday dinners. Bake it once, and it’ll become a regular in your rotation.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-steak-and-kidney-pie/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!