Prep Time::30 mins
Cook Time:: 2 hrs 30 mins
Total Time:: 3 hrs
Servings::6
Ingredients
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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.