Ingredients
- 1 pound fresh beef or lamb kidneys
- 2 tablespoons butter or lard
- 2 pounds round steak, cubed
- 2 onions, chopped
- 2 teaspoons salt or to taste
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 2 cups water, divided
- 4 cups diced potatoes
- 6 tablespoons all-purpose flour
- 1 package pastry for a single crust 9-inch pie
STEP 1
Gather All Ingredients. R.emove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
STEP 2
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 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
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.
STEP 6
Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.
FINAL NOTE
To give the lamb kidneys a milder taste, soak them in cold milk before cooking for about 30 minutes. If you are using ox kidneys, soak in lightly salted water overnight.
