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Steak and kidney pies

Serves 4

Preparation 25 minutes
COOKING TIME 2 hours and 45 minutes

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


Suet pastry
375g self-raising flour
185g suet or grated lard
around 225ml water
pinch salt
Steak and kidney filling
30g butter
3 tbsp olive oil
400g lean beef, cubed
100g kidneys, chopped
2 large onions, roughly chopped
1 tbsp tomato purée
1 tbsp plain flour
500ml beef stock
½ tbsp Worcestershire sauce
2 fresh bay leaves
to serve: mashed potato


1 Combine suet pastry ingredients by hand on a lightly floured surface until you have a dough, making sure that you don’t overwork the mixture.

2 To make filling, heat butter and olive oil in a saucepan over medium heat. Sauté beef and kidneys for 3-5 minutes until browned. Transfer to a bowl with slotted spoon. Sauté onions for 5 minutes until softened. Add beef and kidneys back into saucepan. Add tomato purée and flour and cook for 5-7 minutes, stirring continuously. Add beef stock, Worcestershire sauce and bay leaves and bring to the boil, then simmer over low heat, stirring occasionally, for 1½ to 2 hours or until meat is tender and sauce has thickened.

3Roll out suet pastry to 4mm thickness, place in four greased 10cm/300ml capacity metal moulds, making sure pastry comes up to the top. Add filling, then cover with more pastry, cutting off excess.

4Bake in oven at 180-200°C for 25 minutes or until pastry tops are golden. Serve with mashed potato.

Wine Match

2017 Grosset Nereus, Clare Valley, A$51

While a lush shiraz or stern cabernet would work well with the beef, it’s the earthy flavours of the kidneys that define the wine choice. The savoury Worcestershire sauce and bay leaves add to the need for an umami-edged red. Jeffrey Grosset takes a Mediterranean approach to his Nereus, which is based on shiraz with a splash of nero d’Avola. Oak is in the background, savoury flavours to the fore. There’s sufficient tannin to mop up the proteins without leaving an excessive echo of astringency.