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Classic Steak and Kidney Pie with Guinness (British Pub Recipe)

A double-crust pie built on Guinness-braised beef and lamb's kidney, with a gravy so dark and rich it could make a grown adult weep — wrapped in shortcrust and crowned with puff pastry. One slice and you'll understand exactly why this is the dish every pub gets judged on.
Prep Time45 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American, British, European, Irish
Servings: 8 servings
Calories: 594kcal
Author: Kita Roberts

Equipment

  • 9-inch metal pie dish one with a loose-bottom is ideal for sliding the pie out f the pan
  • Pressure cooker with sauté + pressure setting (or Dutch oven)
  • Rolling Pin
  • Pastry brush
  • Wooden spoon or silicone spatula

Ingredients

For the Filling

  • 2 large leeks cleaned well and sliced (white and light green parts only)
  • 4 large garlic cloves finely chopped
  • 4 tablespoons unsalted butter ½ stick
  • 12 ounces cremini or field mushrooms cleaned and quartered (leave small ones whole)
  • 10 ounces lamb kidneys trimmed and cut into bite-size pieces (see our notes below for buying)
  • 1 pound braising beef such as chuck roasts or blade, cut into 1½-inch cubes
  • 3 tablespoons olive oil or avocado oil, divided
  • ½ cup all-purpose flour for dredging
  • 2 cups Guinness stout
  • 2 cups beef stock or chicken stock
  • 1 teaspoon Worcestershire sauce (optional, but boosts the gravy)
  • 1 tablespoon fresh thyme leaves from about 3 sprigs
  • 1 teaspoon fresh rosemary finely chopped
  • 1 tablespoon cornstarch
  • Kosher salt and freshly ground black pepper to taste

For the Pastry

  • 1 shortcrust pastry thawed if frozen (for the base)
  • 1 sheet puff pastry thawed if frozen (for the top crust)
  • 1 egg beaten (for egg wash)

Instructions

Sauté Aromatics

  • Set your Insta-Pot to Sauté (Normal) and melt the butter. Add the sliced leeks and garlic and cook about 3 minutes, stirring, until softened but not browned. Add the mushrooms and cook another 3–4 minutes until they begin to release moisture and lightly brown. Transfer to a bowl and wipe the pot clean.
    A mixing bowl with sliced mushrooms, leeks, and a pat of butter next to a wooden spoon and a kitchen appliance on a marble countertop.

Brown the Meat

  • Place the lamb kidneys in a bowl with a small handful of flour, salt, and pepper. Toss until lightly coated.
  • Add 1 tablespoon olive oil to the Instant Pot on Sauté. Cook the kidneys about 5–6 minutes, stirring occasionally, until browned on the outside. They should feel slightly firm but not rubbery when pressed. Transfer to the bowl with the vegetables.
    A large white bowl with a few cooked lamb kidneys and a pair of metal tongs on a marble surface.
  • Add another handful of flour to the same bowl and season with salt and pepper, and toss the beef cubes until lightly coated.
  • Add another 1 tablespoon olive oil to your Insta-pot. Brown the beef in batches until a deep brown crust forms on the outside. Do not crowd the pot; the meat won't brown, it will steam. If the meat sticks, it isn’t ready to turn.
    A white bowl containing frozen kidneys and steak pieces on a marble countertop, with part of an air fryer visible in the upper left corner.

Deglaze & Pressure Cook

  • Pour in the Guinness. Using a wooden spoon, scrape the bottom of the pot to loosen all the browned bits (the fond). Continue stirring until the bottom of the pot is clean. Then add in the beef stock and Worcestershire if using.
  • Return the mushrooms, leeks, garlic, and kidneys to the pot. Add the thyme and rosemary and season with salt and pepper. Secure the lid and cook on High Pressure for 25 minutes. Quick release the pressure when finished.
    A bowl filled with raw ingredients including meat, chopped vegetables, herbs, and broth sits on a marble countertop beside a slow cooker.
  • The beef should be fork-tender but still hold its shape, not shredded.

Thicken Gravy

  • In a small bowl, whisk the cornstarch with a little water to form a smooth slurry. Stir it into the hot filling and simmer on Sauté until the gravy thickens and coats the back of a spoon. Let the filling cool completely before assembling the pie.
    A bowl of guinness meat pie filling with chunks of meat, stirred with a wooden spoon, sits on a marble countertop near a pressure cooker.

Assemble the Pie

  • Preheat the oven to 350°F. Roll out the shortcrust pastry and fit it into a greased 9-inch pie dish. Trim excess dough and prick the base with a fork to prevent bubbling.
  • Spoon the cooled filling into the prepared pastry base. Brush the pastry edges with beaten egg.
    Unbaked meat pie with a raw crust filled with a chunky meat mixture, next to a bowl of egg wash and a pastry brush on a marble countertop.
  • Roll out the puff pastry and place it over the top. Trim excess dough and press the edges together to seal. Crimp with a fork or fingers.
  • Cut an X vent in the center of the pastry and brush the top with egg wash.
    Unbaked steak and kidney pie with crimped edges on a marble surface, next to a small bowl of egg wash and a pastry brush.

Bake

  • Bake for 40–45 minutes, until the crust is deep golden brown and crisp. Check after 35 minutes as oven temperatures vary.

Rest and Unmold

  • Let the pie rest 10 minutes before removing from the pan.
  • Run a knife around the edge of the crust to loosen it from the dish. If using a loose-bottom pan, place it over a bowl slightly smaller than the base and gently release the sides.
  • Carefully slide the base out from under the pie and transfer to a serving plate.
    A golden-brown steak and kidney pie with a flaky crust sits on a round tray, surrounded by a knife, garlic bulbs, a green cloth, and sprigs of herbs on a marble surface.

Notes

Make the Filling Ahead: The filling can be made 1 to 2 days ahead and refrigerated. In fact, the flavor improves overnight as the stout gravy settles and deepens. Let it cool completely before storing, then assemble the pie when ready to bake.
Prevent Soggy Bottoms: Brush the base lightly with beaten egg before adding the filling. As the pie bakes, the egg sets into a thin barrier that helps protect the crust from absorbing too much moisture. If your filling is especially saucy, sprinkle 2 tablespoons of fine breadcrumbs over the pastry base before adding the filling. The crumbs absorb excess moisture during baking and help keep the crust crisp.
For Clean Slices: Allow the pie to rest at least 10 minutes after baking before cutting. This gives the gravy time to set so the filling holds together instead of running out when sliced.
Use a Metal Pie Dish: A metal pie dish crisps the bottom crust much better than glass or ceramic, which helps prevent a soggy base.
Don’t Skip the Browning: Proper browning builds the flavor of the gravy. The beef should develop a deep brown crust before turning. If it sticks to the pan, it isn’t ready yet.

Dutch Oven Method

If you do not have an Insta-Pot, cook the filling in a Dutch oven instead (our preferred method).
After browning the meat and deglazing with the stock and Guinness, return all ingredients to the pot, cover, and simmer gently for about 90 minutes, or until the beef is fork-tender but still holds its shape.
Proceed with thickening the gravy and assembling the pie as directed.

Where to Buy Lamb Kidneys (U.S.)

Lamb kidneys will need to be ordered from a speciality butcher. Try:
• Local butcher shops
• Whole-animal butchers
• Halal or Middle Eastern markets
• Some European specialty grocers
Ask the butcher to trim the membrane and core, which takes them seconds but saves a lot of prep at home.

Substitute if Needed

If lamb kidneys are unavailable, veal kidneys are the closest substitute. Beef kidneys can work, but have a stronger flavor; we don't recommend them.

Nutrition

Serving: 1serving | Calories: 594kcal | Carbohydrates: 39g | Protein: 25g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 463mg | Potassium: 697mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1121IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 6mg