A Brief History of a British Classic: Steak & Kidney Pie

Consisting of diced steak, kidneys, and onions in a rich gravy, it has been a staple at dinner times and on pub menus for years, but have you ever wondered how it came to be such a popular dish synonymous with British cuisine? Well, we thought we would celebrate British Pie Week by taking a trip into its delicious history and find out.

Dishes reminiscent of pies have been around since the ancient Egyptians and enclosing a filling in a pastry-like case is certainly not a new concept, having originated in Ancient Rome. The first published recipe used rye dough to surround goat’s cheese and honey.

In the 12^th century, it wasn’t uncommon for a butcher and livestock to be brought along on ships as a means of feeding the crew but unsurprisingly, this took up a lot of space and a more suitable alternative was needed. The humble pie crust became a means of preserving meat, which was a necessity for the likes of sailors and missionaries who needed food that was nutritious and filling yet could be carried and stored easily for long periods.

Initially, the casing was discarded rather than eaten but by medieval times, pies became a way for chefs to show off by producing elaborate pastry designs that were used as banquet centrepieces. There were even instances of people being placed inside pies (after cooking!) so they could be part of an entertaining reveal when the lid was lifted.

Over time, as Britons explored the globe, pie recipes evolved with sweet varieties gaining popularity and Queen Elizabeth I being served the first cherry pie in the late 16^th century. It is believed that a recipe for the steak and kidney pie first appeared in writing in 1694 although it didn’t much resemble the pie we now enjoy as its ingredients included lamb, currants, and spices. By 1939, however, the steak and kidney pie as we now know it was gaining popularity, with Winston Churchill reported to have enjoyed steak and kidney pie at home at Chartwell so much he ‘shovelled’ it in.

Whilst originally made with a suet pastry, modern recipes now call for the use of butter instead and although the contents have largely stayed the same, some recipes do incorporate extras such as bacon or mushroom. Regardless of tweaks and changes, one thing is for sure though and that is that the steak and kidney pie will remain a much beloved British staple.

If you are now itching to get in the kitchen and make a rich and flaky beef pie of your own, then why not use ethically farmed, grass-fed Massingberd-Mundy Red Lincoln Beef for an unforgettable flavour? You can order your beef box for delivery here.