Type what you have

Ingredients

• ✓ beef kidney
• lard
• round steak
• onion
• salt
• worcestershire sauce
• thyme
• black pepper
• bay leaf
• water
• potato
• all-purpose flour
• pastry crust

Instructions

1. 1 Gather all ingredients.
2. 2 Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
3. 3 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 ½ cups water; simmer until beef is almost tender, about 1 hour.
4. 4 Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
5. 5 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.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Roll out pastry slightly larger than top of casserole dish; place pastry over beef 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. 7 Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

By Lorrie Sterling

Ingredients

• ✓ beef kidney
• vegetable oil
• all-purpose flour
• salt
• pepper
• beef
• bacon
• onion
• mushroom
• beef stock
• red wine
• potato
• butter
• milk
• puff pastry
• egg
• water

Instructions

1. 1 Cut the kidneys in half, and remove the tubes and skins; rinse well under cold running water. Pat dry, and cut into 1/2 inch dice. Pour the vegetable oil into a large, heavy bottom pot, and set over medium-high heat. Season the flour to taste with salt and pepper in a bowl. Toss the kidney and stew meat in the flour; shake off the excess. Sear the meat in the hot oil until well browned, then remove. Add the bacon to the pot and cook until crisp. Stir in the onion and mushroom, and cook to soften, about 2 minutes. Pour in beef stock, wine, and browned meat; bring to a boil, stirring constantly, until the mixture starts to thicken, about 5 to 10 minutes. Reduce heat to low, and simmer 1 1/2 to 2 hours, until meat is tender. Remove from heat, and cool to room temperature.
2. 2 Place potatoes in a saucepan with enough water to cover, over high heat. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain, then mash with the butter and milk; season with salt and pepper. Allow to cool.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Press one sheet of the puff pastry into a 9 inch pie dish, and trim the edges to fit. Fill with the cooled meat mixture. Spread mashed potatoes over top, about one inch thick. Place the remaining sheet of puff pastry over the top of the pie. Trim the excess pastry around the edges, then flute the edges with a fork. Brush the top with the beaten egg.
5. 5 Bake in the preheated oven for 20 to 25 minutes, or until crust is golden.

By Nat P