Craving classic pub steak and kidney pie but miles away from your local haunt? i. So we made it ourselves and tested it until the gravy was dark, the filling silky, and the double crust baked with the kind of flake you only get in a good pub.
Here’s what we learned: kidneys are the whole point. Properly prepped lamb’s kidney, hard-seared and braised into dark Guinness gravy alongside good beef, carries a depth of flavor that beef alone can’t touch. Skip them, and you’ve got a decent beef pie. Keep them, and you’ve got the traditional British pub dish.
The pressure cooker cuts braising time to 25 minutes without sacrificing any slow-cooked depth. The Guinness keeps the gravy from going sweet and flat. The shortcrust base holds, the puff pastry lid flakes, and the whole thing comes out of the oven looking like you’ve been doing this for years.
Ask your butcher to prep the kidneys; it’s a five-second request for them and a twenty-minute headache for you. And the rest is just Sunday cooking with a big payoff.
If you enjoy hearty braised beef dishes like this, browse our full collection of beef recipes where we break down everything from classic roasts to weeknight skillet dinners.
Why This Steak and Kidney Pie Works
The beef provides body, but the kidneys bring the depth. Hard searing builds the base of the gravy, Guinness keeps it savory instead of sweet, and the double crust gives you the crisp base and flaky lid every pub pie should have.
🔪 Ingredients For Steak and Kidney Pie
For the Filling
- Leeks, cleaned well and sliced (white and light green parts only)
- Garlic cloves, finely chopped
- Butter
- Field mushrooms, quartered (leave button mushrooms whole)
- Lamb kidneys, trimmed and cut into chunks (ask your butcher to remove fat and membrane)
- Braising beef (chuck or blade), cut into 1½-inch cubes
- Olive oil
- All-purpose flour
- Beef stock (good quality, low sodium)
- Guinness stout: Guinness adds roasted malt bitterness that balances the richness of beef and kidney. Unlike sweeter beers, stout keeps the gravy savory and dark while intensifying the browned flavors built during searing.
- Fresh thyme leaves
- Fresh rosemary, finely chopped
- Cornflour
- Kosher salt and black pepper
For the Pastry
- Shortcrust pastry (base)
- Puff pastry (lid)
- Egg, beaten (for egg wash)
Equipment
- 9-inch loose-bottom metal pie dish (don’t use a glass pie dish as the bottom won’t crisp as well)
- Multi-cooker with sauté + pressure setting or Dutch oven
- Rolling pin
- Pastry brush
- Wooden spoon or silicone spatula
📝 How to Make Steak and Kidney Guinness Pie
1. Sauté the Aromatics
Melt butter over medium heat. Add leeks and garlic and cook until softened but not browned, about 3 minutes. Add mushrooms and cook until their moisture cooks off and they begin to brown at the edges. You want soft and lightly caramelized — not pale and watery. Transfer to a bowl.
2. Coat and Brown the Kidneys
Pat the kidneys dry. Toss in seasoned flour until lightly coated.
Heat the olive oil in the pot, then sear the kidneys for 5–6 minutes, until browned on the outside. They should feel slightly firm but not rubbery when pressed. Remove to the bowl with the vegetables.
If they look grey, they didn’t sear. If they feel tight and springy, they’ve gone too far.
3. Brown the Beef Properly
Toss the beef in seasoned flour. Add oil as needed and sear in batches.
Do not crowd the pan.
Brown until a deep crust forms on all sides – dark mahogany, not light tan. The beef should release naturally when ready to turn. If it sticks to the pan, it isn’t ready yet.
This step builds the gravy. Rushing it ruins the pie.
4. Deglaze and Build the Gravy
Pour in the beef stock and Guinness. Scrape every browned bit from the bottom of the pot. That fond is concentrated flavor for your gravy.
Return the vegetables and kidneys to the pot. Add the thyme and rosemary, then season with salt.
5. Pressure Cook or Braise
Pressure cooker: High pressure for 25 minutes.
Dutch oven: Simmer gently, covered, 90 minutes.
The beef is done when a fork slides in easily, but the cubes still hold clean edges. If it shreds, you went too far. The kidneys should be tender with no chew.
6. Thicken the Filling
Mix the cornflour with a splash of water until smooth. Stir it into the hot filling. The gravy should coat the back of a spoon and slowly drip off in a thick ribbon. If it runs thin, reduce it a little longer.
Cool the filling completely before assembling. Warm filling melts pastry layers. That’s how you get a soggy top.
7. Prepare the Base
Grease the pie dish. Roll the shortcrust pastry and fit it into the dish. Trim edges and dock the bottom with a fork.
Do not blind bake. The top crust needs something to bond to.
8. Assemble the Pie
Spoon the cooled filling into the pie base.
Brush edges with egg wash and roll the puff pastry over the top, trim any excess dough, and press edges firmly to seal. Crimp with fingers or a fork.
Cut an X in the center to vent steam and brush the top with the egg wash.
9. Bake Until Deeply Golden
Bake at 350°F for 40–45 minutes. The crust should be deeply golden and crisp. If it’s pale, it’s not done.
10. Rest and Unmold
Let the pie rest for at least 10 minutes. Longer if you can wait.
Run a knife carefully around the edge. If using a loose-bottom pan, set it over a smaller bowl and gently release.
Slice only after it settles; slice it too early, and the gravy will run everywhere.
Why Kidneys Matter
Lamb kidneys add glutamate-rich depth; this is a classic British technique, not a fad or gimmick. They don’t make the pie “gamey.” They make it taste like a proper pub pie instead of beef stew in pastry. And pressure cooking keeps kidneys tender; over-simmering can make them tough.
Trimmed well and cooked correctly, they’re tender and savory.
Where to Buy Lamb Kidneys in the U.S.
Lamb kidneys aren’t common in American grocery stores, but they’re possible to find.
Your best options are:
- Local butcher shops: Most independent butchers can source lamb kidneys easily if they don’t already carry them. Ask a few days ahead and request them trimmed.
- Whole animal butchers: Butchers who break down whole lambs often have kidneys available because they’re part of the carcass.
- Ethnic markets: Middle Eastern, halal, and some European markets sell lamb kidneys since they’re common in traditional cooking.
- Online meat suppliers: Some specialty meat companies sell lamb offal and organ meats online if you can’t find them locally.
And remember: ask the butcher to prep them. Removing the membrane and core is simple for them, but tedious at home. Many butchers who break down whole lambs will also carry other cuts you’ll see in our lamb recipes collection.
🔄 Substitutions & Variations
- No kidneys? Use all beef—but you’ll lose traditional depth.
- Swap Guinness for another stout, but avoid sweet porters.
- Add a splash of Worcestershire for extra savoriness.
- Dutch oven only? Braise low and slow until tender.
💡 Meat Nerd Tips
- Dry the meat before flouring. Moisture prevents proper browning.
- Don’t skip the deglaze. That’s half your gravy’s flavor and a step we never shortcut.
- Cool filling fully before assembling. Warm filling melts the butter in the pastry layers before you even start.
- Use a metal pie dish. Glass won’t crisp the base as well.
- Fold and re-roll puff pastry once. It improves lamination (aka, those flaky layers you love).
- Let the pie rest before unmolding, or the gravy will break through the crust. This pie tastes even better the next day, as the flavors compound and deepen.
🍽️ What to Serve with Steak and Kidney Pie
- Creamy mashed potatoes (for the full pub effect).
- Buttered peas or braised cabbage.
- A pint of stout or dry cider.
🧊 Leftovers & Reheating
- Refrigerate up to 3 days.
- Reheat at 325°F until warmed through.
- Filling alone freezes beautifully for 2 months (assemble fresh for the best pastry texture).
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
A double-crust pie built on Guinness-braised beef and lamb’s kidney, with a gravy so dark and rich it could make a grown adult weep — wrapped in shortcrust and crowned with puff pastry. One slice and you’ll understand exactly why this is the dish every pub gets judged on.
Prevent your screen from going to sleep
Sauté Aromatics
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Set your Insta-Pot to Sauté (Normal) and melt the butter. Add the sliced leeks and garlic and cook about 3 minutes, stirring, until softened but not browned. Add the mushrooms and cook another 3–4 minutes until they begin to release moisture and lightly brown. Transfer to a bowl and wipe the pot clean.
Brown the Meat
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Place the lamb kidneys in a bowl with a small handful of flour, salt, and pepper. Toss until lightly coated.
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Add 1 tablespoon olive oil to the Instant Pot on Sauté. Cook the kidneys about 5–6 minutes, stirring occasionally, until browned on the outside. They should feel slightly firm but not rubbery when pressed. Transfer to the bowl with the vegetables.
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Add another handful of flour to the same bowl and season with salt and pepper, and toss the beef cubes until lightly coated.
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Add another 1 tablespoon olive oil to your Insta-pot. Brown the beef in batches until a deep brown crust forms on the outside. Do not crowd the pot; the meat won’t brown, it will steam. If the meat sticks, it isn’t ready to turn.
Deglaze & Pressure Cook
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Pour in the Guinness. Using a wooden spoon, scrape the bottom of the pot to loosen all the browned bits (the fond). Continue stirring until the bottom of the pot is clean. Then add in the beef stock and Worcestershire if using.
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Return the mushrooms, leeks, garlic, and kidneys to the pot. Add the thyme and rosemary and season with salt and pepper. Secure the lid and cook on High Pressure for 25 minutes. Quick release the pressure when finished.
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The beef should be fork-tender but still hold its shape, not shredded.
Thicken Gravy
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In a small bowl, whisk the cornstarch with a little water to form a smooth slurry. Stir it into the hot filling and simmer on Sauté until the gravy thickens and coats the back of a spoon. Let the filling cool completely before assembling the pie.
Assemble the Pie
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Preheat the oven to 350°F. Roll out the shortcrust pastry and fit it into a greased 9-inch pie dish. Trim excess dough and prick the base with a fork to prevent bubbling.
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Spoon the cooled filling into the prepared pastry base. Brush the pastry edges with beaten egg.
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Roll out the puff pastry and place it over the top. Trim excess dough and press the edges together to seal. Crimp with a fork or fingers.
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Cut an X vent in the center of the pastry and brush the top with egg wash.
Rest and Unmold
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Let the pie rest 10 minutes before removing from the pan.
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Run a knife around the edge of the crust to loosen it from the dish. If using a loose-bottom pan, place it over a bowl slightly smaller than the base and gently release the sides.
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Carefully slide the base out from under the pie and transfer to a serving plate.
Prevent Soggy Bottoms: Brush the base lightly with beaten egg before adding the filling. As the pie bakes, the egg sets into a thin barrier that helps protect the crust from absorbing too much moisture. If your filling is especially saucy, sprinkle 2 tablespoons of fine breadcrumbs over the pastry base before adding the filling. The crumbs absorb excess moisture during baking and help keep the crust crisp.
For Clean Slices: Allow the pie to rest at least 10 minutes after baking before cutting. This gives the gravy time to set so the filling holds together instead of running out when sliced.
Use a Metal Pie Dish: A metal pie dish crisps the bottom crust much better than glass or ceramic, which helps prevent a soggy base.
Don’t Skip the Browning: Proper browning builds the flavor of the gravy. The beef should develop a deep brown crust before turning. If it sticks to the pan, it isn’t ready yet.
Dutch Oven Method
If you do not have an Insta-Pot, cook the filling in a Dutch oven instead (our preferred method).
After browning the meat and deglazing with the stock and Guinness, return all ingredients to the pot, cover, and simmer gently for about 90 minutes, or until the beef is fork-tender but still holds its shape.
Proceed with thickening the gravy and assembling the pie as directed.
Where to Buy Lamb Kidneys (U.S.)
Lamb kidneys will need to be ordered from a speciality butcher. Try:
• Local butcher shops
• Whole-animal butchers
• Halal or Middle Eastern markets
• Some European specialty grocers
Ask the butcher to trim the membrane and core, which takes them seconds but saves a lot of prep at home.
Substitute if Needed
If lamb kidneys are unavailable, veal kidneys are the closest substitute. Beef kidneys can work, but have a stronger flavor; we don’t recommend them.
Serving: 1serving | Calories: 594kcal | Carbohydrates: 39g | Protein: 25g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 463mg | Potassium: 697mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1121IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 6mg
❓ FAQs
Chuck or blade roast is best for steak and kidney pie. These cuts contain connective tissue that breaks down during braising, becoming tender while still holding their shape inside the pie.
No. Properly trimmed lamb kidneys add richness, not a strong flavor. When cooked with stout and herbs, they deepen the gravy without making the pie taste gamey.
Trim away the white core, membrane, and excess fat before cooking. Most butchers will do this for you if you ask. Proper trimming prevents strong flavor and tough texture.
A soggy base usually means the filling was too thin, too warm when added, or baked in a glass dish. The gravy should coat the back of a spoon before assembling, and the filling must cool completely before it goes into the pastry.
Yes, you can use all beef instead. However, the flavor will be slightly less complex because kidneys add traditional depth to the gravy.
Yes. The filling can be made up to 2 days in advance and refrigerated. For the best texture, assemble and bake the pie fresh so the pastry stays crisp.
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