Steak and Kidney Pie II Recipe -
Steak and Kidney Pie II Recipe

Steak and Kidney Pie II

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"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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Ingredients Edit and Save

Original recipe makes 1 - 3 quart pie Change Servings


  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.
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Reviews More Reviews

Apr 13, 2009

Very much like my Grandma's recipe, which was one of my favorite dishes that she made. I can only think of a few differences. I believe she used baking soda rather than salt to soak the kidneys. She baked it in a very large, deep aluminum pie dish, and would place an inverted custard cup smack-dab in the middle of the lower crust before spooning in the filling. This held the top crust up and kept it from lying on the filling and getting soggy.

Aug 29, 2002

Good pie, but quite messy and smelly to make.


12 Ratings

Mar 11, 2009

This is a very, very good recipe. One thing I do is put it in individual casseroles or foil loaf pans, cover with pastry, and what I do not use cover tightly and they are ready to use for the next time .

Oct 25, 2010

I have never cooked or consumed Kidney before and was glad to be informed of the smell. I lit a candle and followed the recipe top to bottom. I did not eat this, but the 77 year old English couple I cooked this for raved as to the quality and taste like home. So............. I guess it is Fantastic!

May 24, 2010

This had great flavor. We followed the recipe exactly, but I might cut down on potatoes next time.

Mar 18, 2012

this was my first attept at a pot pie and i must say it was a surprise to see the end result.. one would think it was store bought, this was good,swaped bacon fat for the lard,oh and used store bought pie crusts they came 2 to abox 1 for the top 1 for the bottom,i did wind up with a lot filling,filled 2 deep dish pie shells with alot still left over,i will do this one again. 5 stars

Mar 20, 2014

Great S/K pie, I do add peas and carrots diced small and garlic mash potatoes on the side and make the dish for 4, great demand for steak and kidney lovers

Dec 24, 2013

I tried this, didn't use the potatoes and used a frozen pie crust that I rolled out. It came out great! The gravy was very tasty. We finished the whole thing in 2 days! Will definitely make it again.


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  • Calories
  • 658 kcal
  • 33%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 403 mg
  • 134%
  • Fat
  • 30.9 g
  • 48%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 50.6 g
  • 101%
  • Sodium
  • 1169 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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