The Ultimate Butcher’s Steak & Kidney Pie

Slow-cooked tenderness meets golden, flaky perfection. Handcrafted right here on the counter, our classic Steak & Kidney Pie celebrates proper British butchery at its finest.

We take prime Herefordshire chuck steak—revered for its deep, rich marbling—and tender ox kidney, braising them low and slow in a glossy, dark stout and herb gravy until melt-in-the-mouth tender. Topped with our signature, golden-baked puff pastry that rises into crisp, buttery, shatter-crisp layers, this isn’t just dinner—it’s pure comfort on a plate.

No shortcuts, no filler. Just honest, locally sourced craft.

Baking to Perfection

• Preheat: 190°C (170°C fan) / Gas Mark 5.

• Prep: Brush the pastry lid with a light egg wash for a deep, varnished bronze shine.

• Bake: Place on a baking sheet on the middle shelf for 25–30 minutes until the pastry is puffed high and golden, and the rich gravy bubbles gently at the edges.

• Rest: Allow it to sit for 5 minutes before cutting so the rich juices settle.

How to Serve It: Three Delicious Takes

• The Proper Public House Classic: Pair with a mountainous scoop of buttery, Maris Piper mash, crushed garden peas with fresh mint, and an extra jug of rich bone-marrow gravy.

• Winter Comfort Roast: Serve alongside duck-fat roasted chantenay carrots, braised red cabbage with spiced apple, and a crisp glass of Herefordshire cider or a robust Cabernet Sauvignon.

• The Quick Weeknight Feast: Keep it simple and let the pie shine—serve straight from the oven with steamed, salted tenderstem broccoli and a dollop of sharp English mustard.

If we are out of these, we will send our famous Chunky Steak pie as a substitute. The steak is cooked with onion.