Steak & Kidney Pie

Servings

6

Ingredients

• 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 plain flour

Instructions

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 centre.
6. Bake at 220°C until lightly browned, about 30 minutes.