Steak & Kidney Pie

Full product description

Proper pub comfort. Our steak & kidney pie is packed with slow-cooked British beef and ox kidney in a rich, glossy gravy under a golden puff pastry lid. Deep, savoury flavour with that classic kidney warmth—perfect with mash, chips or buttered greens. Oven-ready for an easy midweek win that eats like Sunday.

Why you’ll love it

• Tender beef & ox kidney in a slow-cooked, onion-rich gravy

• All-butter puff pastry lid that bakes crisp and flaky (see label)

• Oven-ready—straight into the oven, no faff

• Big flavour; brilliant with mash, peas and extra gravy

Pie details

• Generous chunks of diced beef with kidney in a classic gravy (onion, herbs; may include a splash of ale)

• Puff pastry top; some sizes pre-glazed

• Sold chilled and ready to bake

• Allergen & ingredient info: typically contains gluten (wheat); may contain milk (butter), egg (glaze) and sulphites (if ale/stock is used). Please check the label.

How to cook (from chilled)

1. Preheat oven to 200°C (fan 180°C).

2. Remove outer packaging; keep the pie in its foil/tin.

3. Egg wash the pastry for extra shine (optional).

4. Bake on a tray for 25–40 mins (size dependent) until the pastry is deep golden and the filling is piping hot throughout.

5. Rest 5 mins before serving.
   From frozen: Defrost in the fridge overnight, then bake as above (or add 10–15 mins if cooking from frozen—cover lightly with foil if browning too fast).

Serving ideas

• Mash, peas & gravy with a dollop of English mustard

• Chunky chips and pickled red cabbage for a proper pub plate

• Butter-glossed greens with roasted carrots

• Leftovers: warm slice in a buttered bap with brown sauce

Storage & handling

• Keep refrigerated below 5°C

• Once opened, bake the same day

• Suitable for home freezing on day of purchase; defrost in the fridge and bake within 24 hours

• Do not refreeze once defrosted

FAQs

Is the kidney flavour strong?
Balanced—beef-forward with a classic kidney depth. If you’re new to it, serve with extra gravy and mustard.

Shortcrust base or puff lid only?
This pie features a puff pastry lid (base may vary by batch—check label).

Can I air fry it?
If it fits: 170–180°C until pastry is golden and the centre is piping hot. Tent with foil if colouring too quickly.

How many does it serve?
Guides vary by size—individual (1), medium (2–3), large (4+).