Classic Steak and Kidney Pie Recipe

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 package pastry for a single crust 9-inch pie

Instructions

1. Prepare all the necessary ingredients.
2. Clean the kidneys by removing fat and membrane. Halve them, remove any white tissue, and dice into good-sized pieces.
3. Melt butter or lard in a large pot over medium heat. Add the diced kidney and steak; cook, stirring occasionally, until the beef is browned. Mix in the onions and season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Add 1 ½ cups water; let it simmer for about 1 hour, or until the beef is nearly tender.
4. Add potatoes and continue simmering for approximately 30 minutes, or until the potatoes are tender.
5. In a separate bowl, whisk together the remaining 1/2 cup of water and flour until smooth. Stir this mixture into the beef mixture. Keep cooking and stirring until the gravy thickens. Transfer everything into a 3-quart casserole dish.
6. Preheat your oven to 425 degrees F (220 degrees C). Roll out the pastry to be slightly larger than the top of the casserole dish. Place the pastry over the beef mixture, and trim, leaving a 1-inch overhang. Fold the overhang under and flute it against the inside edge of the casserole. Cut several slits in the crust to allow steam to vent.
7. Bake the pie in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is bubbling.

Nutrition

• Calories: 658 kcal
• Fat Content: 31 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 1169 mg
• Protein Content: 51 g
• Cholesterol Content: 403 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g