Recipes Main Dishes Savory Pie Recipes Beef Pie Recipes Steak and Kidney Pie 4.8 (17) 13 Reviews 2 Photos This steak and kidney pie is a meal in itself! Perfectly seasoned beef and potatoes simmer beneath a flaky crust for a comforting, hearty old-fashioned pie. I like to use milder flavored lamb kidneys instead of beef. Submitted by Lorrie Sterling Updated on November 7, 2023 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 2 hrs 30 mins Total Time: 3 hrs Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 pound fresh lamb kidneys 2 tablespoons butter or lard 2 pounds round steak, cubed 2 onions, chopped 2 teaspoons salt 2 teaspoons Worcestershire sauce ½ teaspoon dried thyme ¼ teaspoon ground black pepper 1 bay leaf 2 cups water, divided 4 cups diced potatoes 6 tablespoons all-purpose flour 1 recipe pastry for a 9 inch single crust pie Directions Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces. 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 1/2 cups water; simmer until meat is almost tender, about 1 hour. Add potatoes and continue simmering until potatoes are tender, about 30 minutes. 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. Preheat the oven to 425 degrees F (220 degrees C). Roll out pastry slightly larger than top of casserole dish; place pastry over meat 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. Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes. Recipe Tips To give the lamb kidneys a milder taste, soak them in cold milk before cooking for about 30 minutes. If you are using ox kidneys, soak in lightly salted water overnight. I Made It Print Nutrition Facts (per serving) 658 Calories 31g Fat 42g Carbs 51g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 658 % Daily Value * Total Fat 31g 40% Saturated Fat 10g 52% Cholesterol 403mg 134% Sodium 1169mg 51% Total Carbohydrate 42g 15% Dietary Fiber 4g 15% Total Sugars 3g Protein 51g 101% Vitamin C 30mg 34% Calcium 46mg 4% Iron 9mg 49% Potassium 1264mg 27% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.