Steak and Kidney Pie II

SUBMITTED 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."

RECIPE RATING:

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Original recipe yield 1 - 3 quart pie

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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.

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REVIEWS

Reviewed on Aug. 29, 2002 by CPHLL

Good pie, but quite messy and smelly to make. MORE

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Nutritional Information

Steak and Kidney Pie II

Servings Per Recipe: 6

Amount Per Serving

Calories: 662