Ingredients
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1 pound fresh lamb kidneys
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2 tablespoons butter or lard
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2 pounds round steak, cubed
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2 onions, chopped
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2 teaspoons salt
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2 teaspoons Worcestershire sauce
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½ teaspoon dried thyme
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¼ teaspoon ground black pepper
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1 bay leaf
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2 cups water, divided
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4 cups diced potatoes
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6 tablespoons all-purpose flour
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1 recipe pastry for a 9 inch single crust pie
Directions
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Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
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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.
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Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
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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.
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
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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.
Nutrition Facts (per serving)
| 658 | Calories |
| 31g | Fat |
| 42g | Carbs |
| 51g | Protein |
| 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.
