A Legendary Recipe Packed with Flavor and Heart for a Steak and Kidney “Garage Pie”
If you’ve ever stopped at a roadside garage shop in South Africa for a warm, flaky pie, you’ll know exactly what we’re talking about. The iconic garage pie is a part of our food culture—hot, hearty, and perfect for road trips or quick lunches. But not all garage pies are created equal… and let’s be honest, some leave a lot to be desired.
This homemade steak and kidney pie is in a league of its own. Packed with tender beef, soft lamb kidneys, rich gravy, and wrapped in golden pastry, it’s the ultimate comfort food. This recipe has been perfected over the years to bring back those warm memories—but with way more flavor, texture, and quality.
🍖 Ingredients (Makes 6–8 Large Pies)
Meat & Filling:
- 2 kg beef stewing meat (bones removed)
- 400 g lamb kidneys, cleaned and trimmed
- 4 onions, diced
- 1 cup celery, finely chopped
- 250 g brown mushrooms, sliced
- Oil for browning
- 1 beef stock cube
- Salt & pepper, to taste
- 2 L water (adjust as needed)
- ½ tsp ground cloves
- ½ tsp allspice
- ¼ cup Worcestershire sauce
- ½ tbsp dried thyme
- 1½ tbsp ground coriander
- 1½ tbsp onion powder
- 3 tbsp flour (plus more if needed)
- ½ cup water (for mixing the flour into a slurry)
Pastry:
- Shortcrust pastry for the base
- Puff pastry for the top
(Store-bought pastry works perfectly and keeps things easy!)
👩🍳 Method – How to Make a Steak and Kidney “Garage Pie”
Step 1: Prepare the Meat
Start by cleaning the lamb kidneys—removing any sinew or hard bits—and cut them into bite-sized pieces. Cube your beef if not already done.
Heat a splash of oil in a large pot. Brown the beef in batches until golden. Remove and set aside. Do the same with the kidneys—cook them until lightly browned but not overdone. Set aside.
Step 2: Build the Flavour
In the same pot, add a bit more oil if needed and sauté the onions and celery until soft and aromatic. Add the mushrooms and cook for another 2–3 minutes.
Return the meat to the pot, then crumble in your beef stock cube and add salt, pepper, cloves, allspice, thyme, coriander, and onion powder. Stir well.
Step 3: Add the Liquids
Pour in the Worcestershire sauce and enough water (around 2L) to just cover the meat. Bring to a gentle boil, then reduce heat and simmer slowly for 2–3 hours, until the meat is tender and the flavours are deep.
Step 4: Thicken the Gravy
In a small bowl, mix 3 tablespoons of flour with ½ cup of water to make a smooth slurry. Slowly stir it into the pot and let it simmer until thickened. If you need it thicker, repeat the process. You want a rich, thick gravy that won’t leak when you cut the pie.
Let the filling cool completely before assembling the pies. This helps the pastry stay crisp and makes filling the pies much easier.
🥧 Assembling the Pies
- Preheat your oven to 200°C (392°F).
- Roll out the shortcrust pastry and line your greased pie tins or ramekins.
- Spoon the cooled filling into each base until full.
- Roll out the puff pastry and cover each pie. Seal the edges and cut a small steam hole in the center.
- Brush the tops with beaten egg or a little milk for that golden finish.
- Bake for 25–30 minutes, or until the tops are puffed and golden brown.
🍽️ Serving Suggestions
Serve piping hot with:
- Lemon wedges (optional but brilliant with kidney!)
- Braai broodtjies on the side if you’re feeling nostalgic
- Or just grab one and enjoy it on the go—true garage pie style!
🔥 Baie Lekker, Baie Vol!
This is not your average pie. It’s a bold, flavor-packed tribute to a classic that deserves more love. The beef is melt-in-your-mouth tender, the kidneys bring depth, and the herby, savory gravy ties it all together. Add the flaky top and buttery base, and you’ve got a proper meal in your hand.
Whether you’re feeding a hungry family, impressing your mates at a braai, or just craving a taste of real South African pie culture—this recipe is the one.
So dust off that apron, grab those pie tins, and make a batch of these hearty steak and kidney garage pies. Trust us—they’ll never look at a petrol station pie the same way again.