Steak and Kidney Pie

This steak and kidney pie with tender steak, savory beef kidney, and potatoes is topped with golden pastry. Sure to satisfy the heartiest appetite!

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

Ingredients

• 2 teaspoons salt
• 1 recipe pastry for a 9 inch single crust pie
• 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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

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

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.

Step 4

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

Step 5

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 6

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.

Step 7

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