Steak and kidney pie

meat pie

This dish takes some time to prepare. But if you love meat and pie, you will be satisfied.


  • 1lb fresh lamb kidneys, cleaned and trimmed
  • 2 tablespoons butter or lard
  • 2lb round steak, cut into cubes
  • 2 onions, chopped
  • 2 teaspoons salt
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 tsp ground black pepper
  • 1 bay leaf
  • 2 cups water, divided
  • 4 cups diced potatoes
  • 6 tablespoons all purpose flour
  • 1 9-inch single-crust pie recipe

Method of preparation:

Preheat the oven to 190°C (375°F).

Cut the lamb kidneys into bite-sized pieces and set aside.

Melt the butter or lard in a large frying pan or Dutch oven over a medium heat.

Add the diced round steak to the pan and cook until browned on all sides.

Add the chopped onions and cook until softened, about 5 minutes.

Stir in the lamb kidneys and cook for a further 5 minutes.

Season the meat mixture with salt, Worcestershire sauce, dried thyme and black pepper and add the bay leaf.

Pour in 1 1/2 cups of water and bring to the boil. Cover and cook for 1 hour, stirring occasionally.

Meanwhile, cook the diced potatoes in salted water until tender, then drain and set aside.

In a small bowl, mix the remaining 1/2 cup water with the flour to make a paste.

Stir this into the meat mixture to thicken the sauce. Cook for a further 5 minutes until thickened.

Remove the bay leaf from the mixture.

Pour the meat mixture into a deep ovenproof dish.

Place the potato cubes on top of the meat mixture.

Roll out the pastry and place over the pie dish, trimming any excess pastry around the edges.

Crimp the edges of the pastry to seal the pie.

Cut a few slits in the top of the pastry to allow steam to escape.

Place the pie on a baking tray to catch any drips and bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is bubbling.

Allow to cool for a few minutes before serving.

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