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Steak and Kidney Pie

Steak and Kidney Pie

Cost $20, save $15

Source: Recommended by CookPal

  • 150 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Meat

    • 1 pound fresh beef or lamb kidneys
    • 2 pounds round steak, cubed

  • Dairy & Fats

    • 🧈 2 tablespoons butter or lard

  • Vegetables

    • 🧅 2 onions, chopped
    • 🥔 4 cups diced potatoes

  • Spices & Sauces

    • 🧂 2 teaspoons salt or to taste
    • 2 teaspoons Worcestershire sauce
    • ½ teaspoon dried thyme
    • ¼ teaspoon ground black pepper
    • 1 bay leaf

  • Flour & Pastry

    • 6 tablespoons all-purpose flour
    • 1 package pastry for a single crust 9-inch pie

  • Liquids

    • 💧 2 cups water, divided

STEPS

1

Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.

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.

3

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

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.

5

Preheat the oven to 425°F (220°C).

6

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.

7

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

NUTRIENTS

Per 1 serving

🔥

658

Calories

  • 51
    Protein
  • 42
    Carbs
  • 31
    Fats

💡 For a milder flavor, use lamb kidneys instead of beef kidneys.You can prepare the filling a day ahead, then assemble and bake the pie just before serving.Ensure the pie crust has vents to prevent it from becoming soggy.