Steak and Kidney Pie II recipe

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Ingredients

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

Nutrition Info

657.8 calories
carbohydrate: 41.8 g
cholesterol: 403.2 mg
fat: 30.9 g
fiber: 4.3 g
protein: 50.6 g
saturatedFat: 10.4 g
servingSize: -
sodium: 1168.9 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat

  2. In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.

  3. Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.

  4. Blend together flour and remaining 1/2 cup water, stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole.

  5. Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.

  6. Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.

Recipe Yield

1 - 3 quart pie

Recipe Note

This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water.

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