Ingredients

• 1 pound fresh beef or lamb kidneys
• 2 tablespoons butter or lard
• 2 pounds round steak , cubed
• 2 onions , chopped
• 2 teaspoons salt or to taste
• 2 teaspoons Worcestershire sauce
• 0.5 teaspoons dried thyme
• 0.25 teaspoons ground black pepper
• 1 bay leaf
• 2 cups water , divided
• 4 cups diced potatoes
• 6 tablespoons all-purpose flour
• 1 package pastry for a single crust 9-inch pie

Instructions

1. 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. 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 ½ cups water; simmer until beef is almost tender, about 1 hour.
3. 3 Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
4. 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. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 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.

Nutrition per serving