The History of Steak and Kidney Pie

Steak and Kidney Pie… AKA Steak & Oyster!

Steak & Kidney Pie is a classic British comfort food now, but did you know its story has a few twists?!

Grab a fork, or just use your hands - let's take a quick look at how the dish has changed over time...

 Steak and Kidney OR Steak and OYSTER...?

Here's a fact that catches most people off guard:

Before kidneys became the star of the show, oysters were!!

Back in the 18th and early 19th centuries, oysters weren't considered luxury food. In fact, they were incredibly common across Britain and were often eaten by working people because they were plentiful and affordable.

This made Steak and Oyster Pie hugely popular!!

The combination sounds unusual today, but it made perfect sense at the time. Rich beef paired with salty oysters created a filling, flavour-packed pie that appeared everywhere from homes to taverns!

In many ways, Steak and Oyster Pie was the original ancestor of the modern Steak and Kidney Pie!

So Why Did Oysters Disappear?

As Britain industrialised during the Victorian era, things began to change.

Growing populations, increased pollution and overfishing put pressure on oyster beds around the country. Oyster stocks declined significantly during the late 1800s and prices rose.

What had once been everyday food slowly became more of a luxury.

British cooks needed an alternative ingredient that could provide the same richness and depth of flavour.

The answer? Kidneys!

Beef and lamb kidneys were inexpensive, widely available and packed with flavour. Combined with slow-cooked steak and rich gravy, they created something hearty, economical and deeply satisfying.

The Steak and Kidney Pie we recognise today was born.

Victorian Britain and the Rise of Pie Culture

The Victorians absolutely loved pies.

Pies were practical, filling and a brilliant way to feed families using affordable ingredients. Pastry acted as both container and meal, helping preserve fillings and making food easy to transport.

During the 19th century, Steak and Kidney Pie became firmly established as a British favourite.

Cookbooks from the era regularly featured recipes for steak and kidney puddings and pies, helping spread the dish across the country.

By the late Victorian period, it had become a staple of British cooking.

The Wars, Rationing and Making Do

Like many traditional British dishes, Steak and Kidney Pie faced challenges during the two World Wars.

Rationing made meat harder to obtain, and families often had to adapt recipes depending on what ingredients were available.

Pies remained popular because they stretched ingredients further and made economical use of less fashionable cuts.

Even when times were tough, the spirit of the pie survived.

And once rationing ended, Steak and Kidney Pie quickly reclaimed its place on British tables.

From Pub Favourite to National Institution

If you walked into a British pub in the second half of the 20th century, chances are you'd find Steak and Kidney Pie on the menu!

Alongside fish and chips and sausage and mash, it became one of the defining dishes of the great British pub!

That's why our Steak and Kidney Pie stays true to what makes the original so special.

We fill both our Original and Gluten Free versions with generous chunks of British steak and diced kidney, slow-cooked in a rich gravy and wrapped in shortcrust pastry!!

It's the sort of pie that feels right at home on a chilly evening with a mountain of mash and a jug of gravy close by. So why not grab one yourself!

Go on - Take a Chunk!