Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Steak and kidney pie Food Steak and kidney pie Preparation time Cooking time Serves 6 INGREDIENTS 1 large onion, peeled and quartered 2 tbsp peanut or canola oil 750g braising steak, diced 1 heaped tbsp plain flour 300ml beer 500ml chicken stock 2 bay leaves Sprig of thyme 4 juniper berries, crushed 4 dried mushrooms, quartered 150g lamb kidneys, optional, cleaned and diced Salt and pepper to taste 3 sheets rich puff pastry 1 egg, gently beaten, for glaze METHOD Heat a frying pan over medium heat, sauté onion with the oil until softened. Increase the heat to high, add steak and cook until browned on all sides. Sprinkle over the flour, cook for a further minute. Add beer, stock, bay leaves, thyme and juniper berries. Reduce heat to medium, cook for 20 minutes or until liquid is reduced by a third. Add the mushrooms and the pieces of kidney and simmer for 1½ hours or until meat is tender. Season with salt and pepper. Cut the puff pastry into four. Sandwich one piece on top of another and repeat until you have six doubled-up pieces. Place on a non-stick baking tray (or non-stick paper on baking tray). Brush with beaten egg and cook for about 10 minutes at 190ºC, until puffy and golden brown. Cut open the pie crust, and fill with mixture. Serve with good mashed potatoes and peas. Food Preparation time Cooking time Serves 6 SHARE PERFECT MATCH The Hare & the Tortoise Pinot Gris 2019 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart Graphite Road Cross Sections Merlot 2018 $17.85 in any 12 $18.90 in any 6 $21.00 each Price | options $17.85 in any 12 bottles Qty Add to cart Peos Estate Four Jacks Merlot 2018 $17.85 in any 12 $18.90 in any 6 $21.00 each Price | options $17.85 in any 12 bottles Qty Add to cart Jack Estate Cabernet Sauvignon 2015 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Gartelmann Sarah Elizabeth Chardonnay 2018 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Handpicked Collection Pinot Noir 2018 $51.00 in any 12 $54.00 in any 6 $60.00 each Price | options $51.00 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Mark Olive’s kangaroo burgundy pie Try matching this recipe with a medium weight red like Pinot Noir or pair with the La Bise Tempranillo 2014 . Already four years old and still so plush and generous, it has juicy tannin depth and lovely mouth-feel with stacks of red fruit flavour. This is a seductive pairing. Food Slow Cooked Beef Cheek with Cauliflower Pureé Coonawarra's flat, fertile plains have been part of Australian wine history since the mid 1800s, with its terra rossa soils renowned for producing red wines of great character and structure. Chef Justin Williams opted for a dish that typifies modern Australian cuisine. The rich, fatty flavours of beef cheek soften the Bard's big tannins, making for a mouth-watering and deeply satisfying pairing. Food Charcoal Grilled Grass Fed Beef Sirloin with Spring Onions and Miso Butter Home to more than 550 grape-growing families, the Barossa is one og the world's great wine regions. From the kitchen of wine bar Vino Lokal comes chef Ryan Edward's delectable, grass-fed sirloin. With the additional peppery zest of Yuzukoshõ butter, there's no better match for the robust tannins of the regions' signature varietal, perfectly expressed in the generous Schwarz Wine Co Shiraz , a Vino Lokal specialty from one of the Artisans of Barossa.