Mary Berry Steak and Kidney Pie Recipe
Mary Berry Steak and Kidney Pie Recipe
I. Introduction
Mary Berry is a famous British chef and TV personality known for her skills in traditional British cooking. Over her career of more than fifty years, she has encouraged many home cooks with her easy recipes and friendly style. One of her favorite dishes is steak and kidney pie, which is a warm and comforting classic that brings back happy memories. This recipe showcases the tasty flavors of soft meat and rich gravy while honoring the dish’s history. We will also look at the nutritional details and provide a vegan version to suit different dietary needs.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry highlights how important good ingredients are in her cooking. Her steak and kidney pie features tender beef, fresh kidney, and a perfectly flaky pastry, all of which add to the dish’s delicious taste and texture. The history of steak and kidney pie goes back to 19th-century England, where it was a common meal in many homes. Traditionally, it was made with leftover meat, making it a smart choice for using every part of the animal.
Over the years, this dish has changed by including different local ingredients and tastes. Mary Berry’s recipe honors tradition while adding her own unique twist, like using a mix of herbs and spices to enhance the dish’s flavor. Her method shows a strong appreciation for cooking history while also using modern cooking methods.
III. Notices on Ingredients & Equipment
Ingredients
- For the pastry:
- 350g plain flour (preferably organic)
- 175g unsalted butter, chilled and diced
- 1 tsp salt
- 1 egg, beaten (for egg wash)
- For the filling:
- 450g diced beef (chuck or stewing beef)
- 225g lamb or beef kidney, cleaned and diced
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp plain flour
- 500ml beef stock (homemade or good quality)
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
Kitchen Equipment
- Mixing bowl
- Rolling pin
- Frying pan
- Pie dish (approximately 23cm)
- Baking sheet
- Knife and chopping board
IV. Recipe Instructions
Make the Pastry: First of all,In a mixing bowl, combine the flour and salt. Add the chilled butter and rub it into the flour until the mixture resembles breadcrumbs. Add cold water gradually until a dough forms, then wrap it in cling film and chill for at least approximately 30 minutes.
Prepare the Filling: Heat the vegetable oil in a frying pan over medium heat. Add the diced beef and kidney, browning them on all sides. After this,Remove from the pan and set aside.
Sauté Vegetables: In the same pan, add the chopped onion and garlic, cooking until soft and translucent.
Create the Gravy: Sprinkle the plain flour over the onions and stir for a minute. Gradually add the beef stock, stirring continuously until thickened. After this,Add Worcestershire sauce, thyme, salt, and pepper to taste.
Combine Ingredients: Return the browned meat to the pan and stir until well combined. Allow to cool slightly.
Assemble the Pie: Preheat the oven to 200°C (180°C fan). Roll out two-thirds of the pastry and line the pie dish. Fill with the meat mixture. Roll out the remaining pastry for the lid and cut a small hole for steam to escape. Brush the edges with beaten egg and seal.
Bake: Brush the top with beaten egg and bake for 25-30 minutes or until golden brown. Serve hot.
V. Flavor Profile & Nutritional Information
The steak and kidney pie is a harmonious blend of savory meat, rich gravy, and flaky pastry. The use of herbs like thyme enhances the dish’s depth, while the buttery pastry adds a delightful crunch.
Nutritional Information (per serving)
- Calories: 450
- Protein: 25g
- Carbohydrates: 40g
- Fat: 20g
- Fiber: 2g
VI. Tips for a Perfect Steak and Kidney Pie
- Troubleshooting: If your sauce is too watery, simmer it longer to reduce. For bland flavor, increase seasoning and add more herbs.
- Flavor Enhancements: Use aged cheddar in the pastry for added flavor or sprinkle breadcrumbs on top for a crunchy finish.
- Variations: Feel free to experiment with different meats like chicken or mushrooms for a vegetarian option.
VII. Alternative: Vegan Adaptation
Ingredients
- For the pastry: Use the same ingredients or substitute butter with plant-based margarine.
- For the filling:
- 450g mushrooms, diced
- 1 can lentils, drained
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500ml vegetable stock
- 1 tsp soy sauce
- 1 tsp dried thyme
Instructions
- Follow the same steps as above, substituting the meat with mushrooms and lentils for a hearty vegan filling.
VIII. Recipe Variations & Serving Suggestions
Serve with mashed potatoes and green peas for a classic pairing. Alternatively, a side salad can add freshness to the meal.
IX. Storage & Reheating Instructions
Store leftover pie in an airtight container in the fridge for up to approximately 3 days and reheat it in the oven at 180°C until warmed through.
X. Frequently Asked Questions (FAQ)
- Can I freeze the pie? Yes, You can freeze the unbaked pie for up to 3 months and bake it from frozen, adding extra time as needed.
- Can I use different meats? Absolutely! Mix and match with your favorite meats.
- How do I ensure a flaky pastry? Use only the necessary ingredients and avoid overworking the dough.
XI. Conclusion & Call to Action
Mary Berry’s steak and kidney pie is a delightful dish that embodies the essence of comfort food. Its versatility allows for adaptations to suit various tastes, so we encourage you to try this recipe and share your feedback. For more delicious recipes, check out our other offerings!
XII. Additional Resources
For more culinary inspiration, visit Mary Berry’s Official Website, and explore her most relevant cookbooks. You can also find reputable sources on the history of cauliflower cheese to deepen your culinary knowledge.
By following this guide, you’ll create a delicious steak and kidney pie that reflects the rich history and personal touch of Mary Berry. Happy cooking!
