Steak And Kidney Pie Ii

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch single crust pie
• 1 pound beef kidney
• 2 pounds round steak, cubed
• 2 tablespoons lard
• 2 onions, chopped
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 teaspoons worcestershire sauce
• 2 cups water
• 4 cups diced potatoes
• 6 tablespoons all-purpose flour

Recipe

• cover beef kidney with lightly salted water. cover, and refrigerate overnight. drain off water. cut out tubes and white membrane with scissors. dice meat
• 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.
• add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
• 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.
• 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.
• bake at 425 degrees f (220 degrees c) until lightly browned, about 30 minutes.