Steak and Kidney Pie

This savory steak and kidney pie has a rich filling of tender steak with diced kidneys in a rich gravy topped with golden flaky pastry for a hearty meal.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 3 hr
• Calories: 658 Calories

Ingredients

• 2 teaspoons salt
• 2 cups water
• 6 tablespoons all-purpose flour
• 1 pound beef kidney
• 2 pounds round steak, cubed
• 2 tablespoons lard
• 2 onions, chopped
• 1 bay leaf
• 2 teaspoons Worcestershire sauce
• 4 cups diced potatoes
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon dried thyme
• 1 package pastry for a single crust 9-inch pie

Recipe Instructions

Step 1

Gather all ingredients.

Step 2

Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.

Step 3

Add potatoes and continue simmering until potatoes are tender, about 30 minutes.

Step 4

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.

Step 5

Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

Step 6

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 ½ cups water; simmer until beef is almost tender, about 1 hour.

Step 7

Preheat the oven to 425 degrees F (220 degrees C). Roll out pastry slightly larger than top of casserole dish; place pastry over beef 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.