How to Make the Steak and Kidney Pie That’s Served at Hogwarts

For a taste of Hogwarts, dive into a hearty, comforting slice of this traditional British steak and kidney pie.

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Steak Kidney Pie 010123 Toh 14 Lauren Habermehl For Toh JveditLauren Habermehl for Taste of Home

Tell me, what would I get if I added powdered root of asphodel to an infusion of wormwood …and kidneys?

We’re not entirely sure. However, in our opinion, any recipe that might transport us to Hogwarts and the magical world of Harry Potter is worth trying once (even Hagrid’s rock cakes).

So grab your wand and turn your spellbook cookbook to “page 394” because we’re sharing how to make Harry Potter’s favorite food: steak and kidney pie. And while your pie bakes, check out these other Harry Potter-inspired recipes.

What Is Steak and Kidney Pie?

Steak and kidney pie is a traditional British recipe that loosely resembles an American potpie. It contains a rich, savory base of beef (typically a cut of beef like chuck roast or short rib), kidneys (ox, veal or lamb), mushrooms and onions. The base simmers in beef stock with a good British stout (or red wine) and various herbs and spices.

The pastry case for steak and kidney pie varies among regions in Britain. Some steak and kidney pie recipes call for a shortcrust, while others opt for puff pastry. Other variations make a a double-crust pie (with pastry encasing the top and bottom of the filling) rather than laying a pastry lid only on the top.

No matter the recipe, it’s a rich, savory, comforting dish that’s sure to please even the most discerning witches or wizards at your table.

How to Make Steak and Kidney Pie

ingredients for steak and kidney pie

Since the Hogwarts house-elves and Mrs. Weasley were not available for consultation, our version relies on the most traditional methods and ingredients to yield a steak and kidney pie recipe fit for the Great Hall.

This recipe yields 6-8 servings.


  • 1-1/2 pounds beef chuck roast or boneless beef short ribs, cut into 1-in. cubes
  • 1/2 pound ox or veal kidneys, membrane removed and lobe cut into 1-in. pieces
  • 1 cup milk
  • 4-6 tablespoons unsalted butter
  • 1 large yellow onion, minced
  • 8 ounces cremini mushrooms, sliced
  • 1-1/2 teaspoons salt, plus additional to taste
  • 1-1/4 teaspoons black pepper, plus additional to taste
  • 2 tablespoons English or Dijon mustard, divided
  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 2 cups beef stock
  • 1 (12-ounce) stout or British-style beer
  • 3-4 bay leaves
  • 1 egg, beaten


  • 2-2/3 cups all-purpose flour
  • 2-1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon dried thyme
  • 20 tablespoons butter, cold and cut into small cubes (about 2-1/2 sticks)
  • 1-1/2 teaspoons apple cider vinegar
  • 6 tablespoons cold water

If you have trouble sourcing kidneys, ask the butcher at your grocer’s meat counter. You can also omit them and use additional chuck or short ribs instead. You will lose the distinctive flavor the kidneys lend the pie, but it will still be delicious.


Step 1: Soak the kidneys

soaking the kidneyLauren Habermehl for Taste of Home

Place the kidney pieces in a bowl and cover with 1 cup of milk. Soak for 30 minutes, drain and set aside.

Editor’s Tip: If you’ve never eaten kidneys before, soaking them in milk for at least 30 minutes helps make the flavor less intense. If you enjoy the robust flavor of kidneys, you can elect to skip this step.

Step 2: Prepare the pastry

Preparing the pastry doughLauren Habermehl for Taste of Home

While the kidneys soak, prepare the crust. In a food processor, pulse the flour, sugar, salt, baking powder, dried thyme and butter together until the mixture resembles coarse crumbs. In a measuring cup, stir together the water and vinegar, then add to the dry ingredients. Pulse a few times until the mixture begins to form a single clump of dough. Do not overmix. (Here are more tips for perfect pie crust.)

Turn the dough out onto a large piece of parchment. Knead a few times to work in any unincorporated ingredients. Shape into a flattened disk that is roughly 1-in. thick. Wrap tightly in plastic and chill overnight.

Editor’s Tip: While homemade pastry really takes this dish to the next level, opt for store-bought pie crust or puff pastry dough if you need a shortcut.

Step 3: Saute the vegetables

Sautéing the vegetablesLauren Habermehl for Taste of Home

In a Dutch oven over medium heat, melt 1 tablespoon of butter. Add the onions, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute until softened and translucent, about 3-4 minutes. Add the mushrooms and continue to cook until tender, about 5 minutes. Remove to a large plate or bowl and set aside.

Step 4: Season and sear

seasoning the meat in a glass bowlLauren Habermehl for Taste of Home

In a bowl, whisk together 1 tablespoon of mustard with 2 tablespoons of olive oil. Add the beef and kidneys and stir to coat. Add the flour, 1 teaspoon salt and 1 teaspoon pepper and toss to evenly coat in the flour mixture.

Increase the heat under the Dutch oven to medium-high. Melt 2 tablespoons of butter, then, working in batches, sear the pieces of beef and kidney until brown on all sides. Remove to a plate. Repeat until all of the pieces of meat are seared, adding additional butter as needed to sear the beef.

Step 5: Deglaze, then simmer

cooking the steak and kidney in a cast ironLauren Habermehl for Taste of Home

Slowly pour the beef stock into the Dutch oven to deglaze the pan, scraping the bottom to loosen any bits stuck to the bottom. Add the beer (here’s how to choose the right beer for a recipe), Worcestershire sauce and bay leaves to the pan and stir.

Return the beef and vegetables to the Dutch oven and bring the mixture to a simmer. Cover and cook over low heat for 2-3 hours until the beef is tender and easily shreds with a fork. Season with additional salt and pepper to taste.

Step 6: Cool and skim

Turn off the heat, let the filling cool, then transfer to a covered container to chill overnight in the refrigerator. The next morning, use a slotted spoon to skim the surface and remove any excess fat. Discard the fat, then transfer the chilled filling to a deep dish pie plate or casserole dish. If you have too much gravy, reserve any extra and warm it in a saucepan just before serving the finished pie.

Editor’s Tip: Chilling the filling overnight is key, so don’t skip this step! If you place your pastry over a piping hot filling, it will warm the butter too quickly and the pastry won’t bake properly. For a supremely flaky pie crust, stick with a chilled filling.

Step 7: Roll

rolling out pastry doughLauren Habermehl for Taste of Home

When ready to bake, preheat the oven to 400°F. Roll out the pastry between 1/8- and 1/4-in. thick. You’ll want a pastry lid that is about 2 inches larger than your pie plate or casserole dish. For example, if your casserole dish is 11×9 inches, roll the pastry into a 13×11-in. rectangle.

Step 8: Seal and crimp

cutting dough into strips to finish making the pie crustLauren Habermehl for Taste of Home

Cut two 1-in. strips of pastry from the rectangle of rolled pastry and use them to line the rim of your baking dish. Brush with beaten egg, then lay your remaining pastry over the top of the pie, trimming away any excess. Crimp the edges as desired to seal, then brush the entire pie with beaten egg.

Step 9: Bake

baked steak and kidney pie with a lightening bolt shape in the middle Lauren Habermehl for Taste of Home

Place the pie on a lined baking sheet (to catch any bubbling gravy that may escape) and bake for 40-45 minutes or until the crust is golden brown.

Keep an eye on the pie as it bakes. If the edges turn golden ahead of the center, use a pie shield or aluminum foil to cover the edges and prevent them from burning. Bake time will vary based on your oven and the exact thickness of your pastry.

Where to Watch Harry Potter

After licking your golden plate clean, fill your goblet to the brim with this copycat butterbeer recipe and settle in to watch the entire Harry Potter film series, which you can stream on HBO Max.

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Lauren Habermehl
Lauren is a recipe developer and food photographer. At Taste of Home, you’ll find her putting famous celebrity recipes to the test, from Dolly Parton’s stampede soup to Stanley Tucci’s six-ingredient pasta casserole. She’s also known for her FoodTok finds and sharing tips for how to re-create Internet-famous 15-hour potatoes, apple pie cinnamon rolls and chamoy pickles. When she’s not trying out a recipe-gone-viral, she’s developing copycat recipes and new twists on comfort food for her food blog, Frydae.