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Steak and Kidney Pie
Steak and Kidney Pie
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Satisfy your appetite with a hearty steak and kidney pie, filled with tender steak, savory beef kidney, and potatoes, all topped with golden pastry.
Ingredients:
  • 1 pound beef kidney
  • 2 tablespoons lard
  • 2 pounds round steak, cubed
  • 2 onions, chopped
  • 2 teaspoons salt
  • 2 teaspoons Worcestershire sauce
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon ground black pepper
  • 1 bay leaf
  • 2 cups water
  • 4 cups diced potatoes
  • 6 tablespoons all-purpose flour
  • 1 recipe pastry for a 9 inch single crust pie
Instructions:
  • Prepare the kidneys by trimming off the fat and membrane, then halve them and discard any white tissue in the center before dicing into chunky pieces.
  • In a large pot over medium heat, melt butter or lard. Cook diced kidney and steak until beef is browned. Add onions, salt, Worcestershire sauce, pepper, thyme, and bay leaf. Pour in 1 1/2 cups of water and simmer until meat is almost tender, around 1 hour.
  • Simmer until the potatoes are tender, approximately 30 minutes.
  • Whisk together the remaining 1/2 cup of water and flour until smooth. Stir the mixture into the beef until thickened, then transfer it to a 3-quart casserole dish.
  • Preheat the oven to 425°F (220°C) for the perfect cooking temperature.
  • Roll out the pastry to cover the top of the casserole dish with a 1-inch overhang on all sides. Fold under and press the edges against the inside of the casserole, then make small slits in the crust for steam to escape. Serve and enjoy!
  • Bake the pie in the preheated oven until it's golden brown on top and the filling is bubbling, for approximately 30 minutes.

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