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