This hearty beef and kidney pie features tender meat and vegetables enveloped in a flaky pastry, making it a comforting and satisfying dish perfect for dinner.
Ingredients
1 lb kidneys
1 lb beef
2 medium onions
2 medium potatoes
2 tbsp butter or lard
2 tbsp Worcestershire sauce
to taste none salt
to taste none pepper
1 tsp dried thyme
1 none bay leaf
2 cups water
1/2 cup flour
1 sheet pastry dough
Method
Start by cleaning the kidneys: remove excess fat and membrane, cut them in half, and extract the inner white tissue before slicing them into hearty chunks.
In a large saucepan, heat some butter or lard over medium flame. Add the chopped kidneys and beef, stirring until the meat turns a rich brown color.
Add in the diced onions and season the mixture with salt, Worcestershire sauce, pepper, dried thyme, and a bay leaf. Pour in 1 ½ cups of water and let it simmer for about an hour, or until the beef is almost tender.
Mix in the diced potatoes and keep simmering until they soften, which will take around 30 minutes.
In a separate bowl, combine the remaining 1/2 cup of water with flour to create a smooth paste, then stir this into the beef mixture. Continue to cook and stir until the filling thickens, then pour everything into a 3-quart baking dish.
Preheat your oven to 425 degrees F (220 degrees C).
Roll the pastry dough out so it's slightly larger than the top of the baking dish. Place it over the beef filling, trimming the excess to leave about a 1-inch overhang. Fold the edges under and crimp them to seal, then cut several vents in the top for steam escape.
Bake in the preheated oven until the crust turns golden brown and the filling is bubbling, which should take about 30 minutes.
