Description

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.

Directions

1. Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
2. 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.
3. Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
4. 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.
5. Preheat the oven to 425 degrees F (220 degrees C).
6. 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.
7. Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.