This steak and kidney pie is a meal in itself! Perfectly seasoned beef and potatoes simmer beneath a flaky crust for a comforting, hearty old-fashioned pie. I like to use milder flavored lamb kidneys instead of beef.
Ingredients
- lamb kidneys: 1 pound (fresh)
- butter or lard: 2 Tbsp
- round steak: 2 pound (cubed)
- onions: 2 piece (chopped)
- salt: 2 tsp
- Worcestershire sauce: 2 tsp
- thyme: 0.5 tsp (dried)
- ground black pepper: 0.25 tsp
- bay leaf: 1 piece
- water: 2 cups (divided)
- potatoes: 4 cups (diced)
- all-purpose flour: 6 Tbsp
- recipe pastry for a 9 inch single crust pie: 1 piece
Metric Conversion
Stages of cooking
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Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
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Heat butter or lard in a large pot over medium heat. Add diced kidney and steak; cook and stir until beef is browned. Stir in onions and season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Stir in 1 1/2 cups water; simmer until meat is almost tender, about 1 hour.
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Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
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Whisk remaining 1/2 cup water and flour together until smooth; stir into beef mixture. Continue cooking and stirring until mixture thickens; transfer into a 3-quart casserole dish.
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Preheat the oven to 425 degrees F (220 degrees C).
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Roll out pastry slightly larger than top of casserole dish; place pastry over meat mixture, and trim to leave a 1-inch overhang on all sides. Fold under, and flute against inside edge of casserole, then cut several slits in the crust to allow steam to escape.
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Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.
