Beef and Kidney Pie

When you tell them you made this yourself, your dinner guests will be saying, "you have to be kidney me!"


  • 1.5 lbs beef roast, cut into 2 inch pieces
  • ¾ lbs beef kidney, cut into 2 inch pieces
  • 1 cup chopped mushrooms
  • 1 cup medium diced carrots
  • 1 onion, medium diced
  • 1 bay leaf
  • ¼ cup butter
  • ¼ cup AP flour
  • 1 cup meat broth (or ½ cup concentrated broth and ½ cup water)
  • 1 piece frozen puff pastry
  • Canola oil
  • Salt


  1. Get a large skillet on medium-high heat, and preheat your oven to 400F
  2. Into your hot skillet, add a good glug of canola oil and all of the cut beef roast and beef kidney, and season generously with salt. Cook, stirring, until browned.
  3. Add mushrooms, carrots, onion, and bay leaf. Cook several minutes, until vegetables have started to colour
  4. Add flour and butter. Stir until melted and combined. 
  5. Add broth. Cook 5 minutes, until sauce has thickened. Adjust salt if needed. 
  6. Transfer the beef stew into a casserole dish and cover with puff pastry. Crimp the sides of the pastry to the dish with a fork, and poke holes across the top to allow steam to escape. 
  7. Cook ~15 minutes, or until the puff pastry is golden and puffed.

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