Steak and Kidney Pie Recipe

This steak and kidney pie is a meal! The hearty old-fashioned pie has perfectly seasoned beef and potatoes simmering under a flaky crust. Instead of beef, I prefer mild lamb kidneys. 

Ingredient

– 1 pound fresh lamb kidney – 2 tablespoons butter or lard – 2 pounds round steak, cubed – 2 onions, chopped – 2 teaspoons salt – 2 teaspoons Worcestershire sauce – ½ teaspoon dried thyme – ¼ teaspoon ground black pepper – 1 bay leaf – 2 cups water, divided – 4 cups diced potatoe – 6 tablespoons all-purpose flour – 1 recipe pastry for a 9 inch single crust pie

Direction

1

Remove kidney fat and membrane, cut in half, and remove white tissue in the centre before dicing into chunks. 

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2

Heat butter or lard in a large pot on medium. Add diced kidney and steak; brown beef. Season onions with salt, Worcestershire sauce, pepper, thyme, and bay leaf. 

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3

 Add 1 1/2 cups water and simmer for 1 hour until meat is almost tender. Add potatoes and simmer for 30 minutes to tenderise.

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4

Mix remaining 1/2 cup water and flour until smooth; add to beef mixture. Continue cooking and stirring until thickened; pour into a 3-quart casserole. 

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5

Heat the oven to 425°F (220°C). Roll pastry slightly larger than casserole dish top, place over meat mixture, and trim to leave 1-inch overhang on all sides. 

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6

Fold under and flute against casserole edge, then cut several crust slits to release steam. Bake pie for 30 minutes in preheated oven until top is golden brown and filling is bubbling. 

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also see

also see

Creamy Chicken Boursin Orzo Bake Recipe