This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Steak and Kidney Pie I
Steak and Kidney Pie with Bacon and Mushrooms
Steak n Ale Pie
Steak and Ale Pie with Mushrooms
Slow Cooker Tender and Yummy Round Steak
more »
Top Related Articles
Making a Pie Crust, Step by Step
Budget-Friendly Recipes for Ground Beef
Roasting Meat
Cooking Questions: Beef
Making Meatloaf
Topping and Baking Pizza
Five Takeout Classics Made Healthy
Dinner in an Instant
Tying Roasts
Perfect Prime Rib
Related Collections
Beef Quiche and Savory Pies
Beef Round
Beef Steak Recipes
Beef Recipes
Quiche and Savory Pies

1 of

Steak and Kidney Pie II

By: lorrie sterling

"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."

Rate/Review | Read Reviews (5)

337 Saves

What to Drink?
	Syrah
	Beer
	Iced Tea III

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 3 quart pie

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
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
2 cups water
4 cups diced potatoes
6 tablespoons all-purpose flour

Directions

Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
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.
Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
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.
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.
Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.