Mary Berry adds tablespoon of one unusual ingredient for best ever steak and kidney pie

The first recipe for steak and kidney pie was written down in 1694 – cementing its place in Britain’s for hundreds of years to come.

While the flaky pastry and gravy and meat filling has a deep-seated and nostalgic appeal for many Brits, the first version of the bake didn’t much resemble what we have come to know and love today.

The combination of diced steak, kidneys, onions and a rich gravy has been the accepted filling for the culinary staple since the 19th century – but its chameleonic history opens up the possibility of further alterations, aimed at boosting the comfort dish’s warm flavours.

One slight adjustment to the well-known that claims to do just that is baking royalty ’s version of the classic meal, which has one special ingredient that she swears by to boost its hearty and satisfying taste.

As well as seasoning her diced beef and lamb kidneys with onions and stock, Mary recommends keen cooks reach for the Worcestershire sauce to add a “tangy umami” flavour to the meaty filling.

Mary Berry’s Steak and Kidney Pie

Ingredients

500g beef stewing steak, diced

250g lamb kidneys

1 large onion.

2 tablespoons plain flour

500ml beef stock

1 tablespoon Worcestershire sauce

2 bay leaves

Salt and pepper, to taste

2 tablespoons vegetable oil

1 sheet of ready-rolled puff pastry

1 egg, beaten, for brushing the pastry

Method

Preheat the oven: Set your oven to 180°C to prepare for baking the pie.

Brown the steak and kidneys: Heat the oil in a large frying pan over medium-high heat. Add the diced beef steak and lamb kidneys, season with salt and pepper, and cook until browned on all sides. Remove from the pan and set aside.

Cook the onions: In the same pan, add the chopped onion and cook until softened. Stir in the flour and cook for an additional minute to thicken.

Create the gravy: Gradually add the beef stock and Worcestershire sauce to the pan, stirring constantly to avoid lumps. Add the bay leaves and bring the mixture to a simmer.

Combine the meat and gravy: Return the browned steak and kidneys to the pan, stir well, and simmer on low heat for 20-30 minutes to allow the flavors to meld. Remove the bay leaves before assembling the pie.

Assemble the pie: Transfer the steak and kidney mixture into a casserole dish. Roll out the puff pastry if needed and place it over the filling, trimming any excess. Crimp the edges to seal and brush with beaten egg for a golden finish.

Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.

Serve hot: Allow the pie to cool slightly before serving. Enjoy it with mashed potatoes or steamed vegetables for a complete meal.