Steak and kidney pie

Steak and kidney pie is a traditional British dish that consists of diced steak and kidney (usually from a pig or cow), cooked in a gravy and enclosed in a pastry crust. The dish is a staple of British cuisine and is often served in pubs and at home.

History

The origins of steak and kidney pie can be traced back to the 19th century, when it was a popular dish among the working classes in Britain. The dish was a way to use up leftover meat and offal, and the addition of pastry made it a filling and economical meal. The dish gained popularity during the Victorian era and has remained a staple of British cuisine ever since.

Preparation

The preparation of steak and kidney pie involves several steps. First, the steak and kidney are diced and cooked in a gravy, which is usually made from beef stock, onions, and various herbs and spices. The meat and gravy are then enclosed in a pastry crust, which can be made from a variety of types of pastry, including shortcrust, puff, or suet pastry. The pie is then baked until the pastry is golden and the filling is hot and bubbling.

Variations

There are many variations of steak and kidney pie, both within Britain and in other countries. Some versions use different types of meat, such as lamb or pork, while others add additional ingredients, such as mushrooms or ale. In Australia and New Zealand, steak and kidney pie is often served with a side of mashed potatoes and peas.

Cultural significance

Steak and kidney pie holds a significant place in British culture. It is often associated with comfort food and is a common dish in pubs and at home. The dish is also frequently mentioned in British literature and media, further cementing its status as a quintessential British dish.

See also

• British cuisine
• Pie
• Steak
• Kidney