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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Recipe Summary

Servings:
6
Yield:
1 - 3 quart pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat

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  • 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.

Nutrition Facts

658 calories; protein 50.6g; carbohydrates 41.8g; fat 30.9g; cholesterol 403.2mg; sodium 1168.9mg. Full Nutrition
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Reviews (10)

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Most helpful positive review

Rating: 5 stars
04/13/2009
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. Read More
(24)
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/13/2009
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. Read More
(24)
Rating: 4 stars
08/29/2002
Good pie but quite messy and smelly to make. Read More
(19)
Rating: 5 stars
03/11/2009
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. Read More
(14)
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Rating: 5 stars
10/25/2010
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! Read More
(8)
Rating: 5 stars
05/24/2010
This had great flavor. We followed the recipe exactly but I might cut down on potatoes next time. Read More
(6)
Rating: 5 stars
03/18/2012
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 Read More
(4)
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Rating: 5 stars
03/20/2014
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 Read More
(2)
Rating: 5 stars
12/20/2013
I have made this several times. I add mushrooms sometimes. Read More
(1)
Rating: 5 stars
12/24/2013
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. Read More
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