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Air Fryer Steak and Kidney Pie – A Cozy Classic Made Faster

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Beef steak (chuck or stewing beef), 1 lb (450 g), cut into 1-inch cubes
  • Lamb or beef kidneys, 6–8 oz (175–225 g), trimmed and chopped
  • Onion, 1 medium, finely diced
  • Carrots, 2 small, diced
  • Mushrooms, 1 cup (optional), sliced
  • Garlic, 2 cloves, minced
  • All-purpose flour, 3 tbsp (plus extra for dusting)
  • Butter, 2 tbsp
  • Olive oil, 1–2 tbsp
  • Beef stock, 1 1/2 cups
  • Stout or dark ale, 1/2 cup (optional; sub more stock if preferred)
  • Worcestershire sauce, 1–2 tbsp
  • Tomato paste, 1 tbsp
  • Bay leaf, 1
  • Fresh thyme, a few sprigs (or 1/2 tsp dried)
  • Salt and black pepper
  • Shortcrust pastry (for base, optional) and puff pastry (for top), 1 sheet each
  • Egg, 1, beaten (for egg wash)
  • Milk, 1–2 tbsp (to loosen egg wash, optional)

Method
 

  1. Prep the kidneys: Trim away any white core and membranes from the kidneys, then soak them in cold, lightly salted water for 20 minutes. Drain and pat dry. This step helps mellow any strong flavor.
  2. Season and sear: Pat the beef and kidneys dry. Season generously with salt and pepper. Heat a heavy skillet over medium-high with a splash of olive oil. Sear the beef in batches until browned on all sides. Remove to a plate. Sear the kidneys briefly (1–2 minutes) until just colored; remove.
  3. Build the base: Reduce heat to medium. Add a touch more oil if needed. Cook onion and carrots with a pinch of salt for 5–6 minutes until softened. Stir in mushrooms and cook 3 minutes. Add garlic and cook 30 seconds.
  4. Make the roux: Push the veg to one side. Melt butter in the pan and sprinkle in 3 tbsp flour. Stir to make a paste and cook for 1 minute to remove raw flour taste.
  5. Deglaze and simmer: Stir in tomato paste, then pour in stout (if using). Scrape up browned bits. Add beef stock, Worcestershire, bay leaf, and thyme. Return beef and kidneys to the pan. Bring to a gentle simmer.
  6. Braise: Cover and simmer on low for 35–45 minutes, stirring occasionally, until the beef is tender and the gravy is thick. If it gets too thick, splash in more stock. Adjust seasoning with salt and pepper. Remove bay and thyme stems. Let the filling cool until just warm.
  7. Prep the pastry: If using a base, roll out shortcrust on a lightly floured surface. Line your air-fryer-safe pie dish or small metal tin. Prick the base with a fork. Chill 10 minutes. If you’re skipping the base, you’ll top with puff pastry only.
  8. Blind-bake base (optional): Preheat air fryer to 350°F (175°C) for 3–4 minutes. Place the lined dish in the basket and air fry 6–8 minutes until lightly set and just starting to color. Let cool slightly.
  9. Fill and top: Spoon the cooled filling into the dish, leaving a little headroom. Brush the rim with beaten egg. Drape puff pastry over the top, trim excess, and crimp to seal. Cut a small steam vent in the center. Brush with egg wash for shine.
  10. Cook: Air fry at 350°F (175°C) for 16–20 minutes until the pastry is puffed and deep golden. Rotate the dish or turn the basket halfway if your air fryer browns unevenly.
  11. Rest and serve: Let the pie rest for 10 minutes so the juices settle. Serve with mashed potatoes, buttered peas, or a simple green salad.