Steak and Kidney Pie (Goat Kidney Recipe)

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A classic steak and kidney pie made with goat kidneys.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: British

Keyword: Goat, Kidney, Lamb, Steak and kidney pie

Servings: People

Calories: 800kcal

Cost: 10

5 cups flour
1/2 cup lamb tallow or 1 stick (4 oz) unsalted butter, cut into small pieces chilled
1 tablespoon ice water or as needed to bring crust together
¼ teaspoon kosher salt

24 oz lamb or goat stewing meat cut into 1-2 inch pieces
8 oz lamb or goat kidneys cut into ½ inch pieces and soaked in milk overnight (optional)
3 oz lamb or goat bacon optional cut into ½ inch dice
1 tablespoon chopped fresh thyme
1 large yellow onion (6 oz) diced ½ inch
25 oz dried porcini mushrooms optional
Kosher salt and fresh ground black pepper
5 cups lamb stock water can be substituted since the stew meat will make stock as it cooks
All purpose flour for dredging
Melted lard or cooking oil for browning the meat
1/2 cup oatmeal stout or similar dark beer
Beaten egg for washing the crust before baking

Break or chip the lamb tallow into pieces with a spoon or knife. In the bowl of a food processor, pulse the lamb tallow or butter with the flour and salt until it resembles coarse meal. Drizzle in a little cold water until it just comes together then remove, form into a flat disk, wrap in cling film and refrigerate.

Drain the kidneys well and pat dry. Preheat the oven to 325F.
Have two large 12 inch skillets. Warm a few tablespoons of the lard or cooking oil in one pan with the bacon and cook on medium heat to render the fat. Remove the bacon to a bowl. Season the diced meat and kidneys with salt and pepper.
Toss the kidneys and meat in flour. Make sure both large skillets are oiled. brown the meat on high heat, transferring finished meat to the bowl with the bacon. Once the meat has been browned, add the onion to one pan along with some extra oil of the pan is dry, scraping up the browned bits as you stir.
Once the onions are cooked (about 5 minutes) deglaze both the pans with the wine and a splash of stock, scrape up the browned bits, and put all the browned meat and drippings from both pans into the dutch oven along with the thyme.
Cover the pot and bake for 1 hour.
Remove the pot from the oven and transfer the meat and juices to a container. Cool to room temperature, taste the seasoning and adjust as needed, then refrigerate overnight to let the flavors meld. The juices will set up and should be completely firm when cold.

The next day, or 1.5 hours before you’d like to serve the pie, preheat the oven to 375, then roll out the crust on a floured sheet of parchment like a pie crust. If you want to make a double crusted pie, there's enough dough depending on the dish you choose, or, you can just roll out a lid.
Put the baking dish you’ll use over the rolled out crust upside down, then cut out the lid leaving ½ inch extra for crimping around the edge of the baking dish. Transfer the steak and kidney stew to the baking dish, cover with the lid, crimp the edges and make a slice in the middle. Brush liberally with beaten egg and bake for 45 minutes at 375, turning up the heat if needed to help the crust turn deep and golden at the end. Allow the pie to rest for 15 minutes before serving as it will be very hot.

Goat shoulder is the best meat to use, but stew meat can be used in a pinch.