Steak and Kidney Pie

Name: Steak and Kidney Pie
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 1 pound beef kidney; 2 tablespoons lard; 2 pounds round steak, cubed; 2 onions, chopped; 2 teaspoons salt; 2 teaspoons Worcestershire sauce; 0.5 teaspoon dried thyme; 0.25 teaspoon ground black pepper; 1 bay leaf; 2 cups water; 4 cups diced potatoes; 6 tablespoons all-purpose flour; 1 recipe pastry for a 9 inch single crust pie

4.7

(14)

11 Reviews

1 Photo

This steak and kidney pie is a meal in itself! Perfectly seasoned beef and potatoes simmer beneath a flaky crust for a comforting, hearty old-fashioned pie. I like to use milder flavored lamb kidneys instead of beef.

Recipe by Lorrie Sterling

Updated on March 29, 2023

Prep Time:

30 mins

Cook Time:

2 hrs 30 mins

Total Time:

3 hrs

Servings:

6

Jump to Nutrition Facts

Ingredients

1 pound fresh lamb kidneys
2 tablespoons butter or lard
2 pounds round steak, cubed
2 onions, chopped
2 teaspoons salt
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 recipe pastry for a 9 inch single crust pie

Directions

Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
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 1/2 cups water; simmer until meat is almost tender, about 1 hour.
Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
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.
Preheat the oven to 425 degrees F (220 degrees C).
Roll out pastry slightly larger than top of casserole dish; place pastry over meat 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.
Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

Tips

To give the lamb kidneys a milder taste, soak them in cold milk for about half an hour before cooking. If you are using ox kidneys, soak in lightly salted water overnight.

Nutrition Facts (per serving)

658	Calories
31g	Fat
42g	Carbs
51g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 658
% Daily Value *
Total Fat 31g	40%
Saturated Fat 10g	52%
Cholesterol 403mg	134%
Sodium 1169mg	51%
Total Carbohydrate 42g	15%
Dietary Fiber 4g	15%
Total Sugars 3g
Protein 51g
Vitamin C 30mg	152%
Calcium 46mg	4%
Iron 9mg	49%
Potassium 1264mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.