Britain and Ireland are famous for their savory and delectable pies, and a traditional beef and kidney pie is a quintessential example. Not to be confounded with beef and kidney pudding, this pie has sustained the U.K. through conflicts and recessions, and today continues to be adored as a substantial and satisfying comfort food.

In this recipe, a flaky and buttery pastry covers a decadent savory filling of beef chuck and beef kidneys perfumed by vegetables and beef stock. If you can, purchase some calves' kidneys from your butcher as those are the finest kidneys to consume. But beef kidneys are what most chefs use, and are delicious, too.

This steak and kidney pie recipe can seem a little daunting at first, but it is divided down into straightforward stages to expedite the process. Plus, the long and gradual simmering, which produces a tender filling full of flavor leaves you plenty of time to prepare the pastry. For a novel approach to the pastry, consider suet instead of butter or lard.

Ingredients

For the Filling:

• 1 1/2 pounds beef chuck sirloin, or comparable, cut into 1-inch segments
• 1/2 pound beef kidney, washed and cut into 1-inch segments
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons unsalted butter, more as required
• 1 tablespoon vegetable oil, more as required
• 2 large onions, thinly cut
• 2 carrots, sliced into 1-inch segments
• 3 1/2 pints boiling beef stock

For the Pastry Dough:

• 1 2/3 cups all-purpose flour
• 1/4 teaspoon salt 9 tablespoons chilled unadulterated butter, cubed, or an equal combination of butter and lard
• 2 to 4 tablespoons lukewarm water
• 1 large egg

Steps to Make It

Make the Filling

• Gather the ingredients.
• Add the steak, kidney, flour, salt, and pepper to a large basin. Toss until well crusted.
• In a large Dutch oven or other heavy-duty skillet, heat the 2 tablespoons butter and 1 tablespoon oil on medium-high heat.
• When the butter dissolves, add the meat to the pan, in portions if necessary. Cook until golden brown, 5 to 7 minutes per batch. Refresh the butter and oil in the pan between layers as required. Remove the flesh to a plate as it becomes done. Set aside.
• If the pan is dried, refresh with 1 tablespoon oil. Add the onions and carrots. Cook until they begin to soften, about 5 minutes.
• Return the meat to the pan with any accumulated liquids from the plate. Add the stock and stir to combine.
• Bring the mixture to a simmer. Reduce the heat to medium, cover, and simmer until the meat is tender and the sauce has thickened, about 1 1/2 hours. Remove the cover and continue to cook to thicken the sauce, whisking frequently, 30 minutes more.
• Adjust the seasoning with salt and pepper to taste. Remove from the flame, transfer into a 6-cup deep pie dish, and let cool entirely.

Make the Pastry Dough

• Gather the ingredients.
• Put the flour, salt, and butter in a large basin.
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as rapidly as possible to prevent the dough from becoming heated.
• Add 2 tablespoons of water to the mixture. Using a chilled knife, stir until the dough bonds together. Add more water, a teaspoon at a time if the dough is too dry.
• Form the dough into a disk, wrap, and refrigerate for about 30 minutes.

Assemble and Bake the Pie

• Position a rack in the center of the oven and heat to 400 F. Roll out the pastry to 1/8-inch thick and wide enough to cover the pie dish.
• Cut a minuscule opening in the center to slide over a steam funnel if using. Alternatively, carve 3 to 4 (1-inch) incisions in the center of the pastry to exhaust the interior while baking.
• Brush the rim of the pie dish with water and position a pie funnel in the center of the filling, if using.
• Place the pastry over the dish and funnel (if using), pressing it down, trimming to suit the rim of the dish.
• Crimp the edges of the dough using your thumb and first finger.
• Beat the egg with 1 tablespoon of water. Brush the surface of the pie with the egg wash.
• Bake until the pastry is crusty and golden, about 40 minutes.
• Serve immediately.