Steak and Kidney Pie II

Steak and Kidney Pie II

9
lorrie sterling 0

"This pot pie is a meal, a simmering stew beneath a flaky crust. It will satisfy the heartiest appetite. You can use the milder flavored veal or lamb kidney instead of beef. You need not soak it overnight in salt water."

Ingredients {{adjustedServings}} servings 658 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 658 kcal
  • 33%
  • Fat:
  • 30.9 g
  • 48%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 50.6 g
  • 101%
  • Cholesterol:
  • 403 mg
  • 134%
  • Sodium:
  • 1169 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  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 center.
  6. Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.
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Reviews 9

  1. 12 Ratings

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evian257
4/13/2009

Very much like my Grandma's recipe, which was one of my favorite dishes that she made. I can only think of a few differences. I believe she used baking soda rather than salt to soak the kidneys. She baked it in a very large, deep aluminum pie dish, and would place an inverted custard cup smack-dab in the middle of the lower crust before spooning in the filling. This held the top crust up and kept it from lying on the filling and getting soggy.

Casey Phillips
8/29/2002

Good pie, but quite messy and smelly to make.

Anita Oliver
3/11/2009

This is a very, very good recipe. One thing I do is put it in individual casseroles or foil loaf pans, cover with pastry, and what I do not use cover tightly and they are ready to use for the next time .