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As the seasons change and weather cools, Steak and Kidney Pie with Rosemary is a lovely way to warm your home. And to introduce organ meats (back) into your kitchen. Besides, everyone loves pie.
I know you can’t believe everything that you read on the internet, but Wikipedia says they’ve been around since 9500 BC (ancient Egyptians). The Greeks and Romans followed. The French and Italians improved the pastry. And the Brits and Aussies certainly seem to have taken all this to heart.
Alas, even the saccharine American palate has room for chicken pot pie. Don’t get me wrong, I love a creamy chicken pot pie. But even better… is steak and kidney pie.
For newbies, use a lower kidney to meat ratio. McLagan proposes two parts meat to one part kidney. Mine was a bit higher based on what I had available, but you can go even less. (No shame in that – some really is better than none!) And if your intention is to hide the kidney, just chop it small enough so that it gets lost in there. No one will even know.
Also, as I recently learned that Worchestershire Sauce is actually derived from fermented fish sauce, I skipped it and added anchovies instead. (Of course, that’s not the first time, or even the second.) The resulting braise was more complex than I remember in the past. Mmmm.
I come from Yorkshire in the North of England, which together with the neighbouring county of Lancashire is the epicentre of the finest savoury pies in the world. My Yorkshire Streak & Kidney Pie recipe is one of simple, no nonsense ingredients. It has no fancy cuts of meat, in fact I was watching one of the so called ‘Celebrity Chefs’ on T.V. the other day all three of what he called every day meals contained ‘Fillet Steak’ and to top it all, his by-line was “You can feed a family of 4 with this recipe for just £29.00” some every day meal Eh?
The beef I use for this recipe was Crop/Chuck steak, also known as braising steak, but you can use any beef you like. I suggest you always use beef from the front end of the animal, it’s cheaper and as it loves to be slow cooked, it has miles more flavour too. I have even made this recipe with shin-beef with excellent results. Beef from the rear end of the animal is certainly leaner but in a pie it tends to be very dry and chewy however you cook it.. The kidney was beef kidney, you can use lamb or pig’s, but I think it’s correct to keep everything beef in this Special pie.
As for the beef stock, well, as I cook a lot I usually have some home made beef stock in the freezer, but on occasions I buy a carton from the supermarket, or I make up a stock cube, they’re all good these days.
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