Beef and Kidney Pie

Beef and Kidney Pie

From the Kitchen Of
English Beef and Kidney Pie


2 pounds chuck beef
1 pound beef kidney
Beef suet (piece the size of a large egg)
1 large onion, coarsely chopped
1 cup rich beef stock
1 tablespoon salt
1 1/2 teaspoons Worcestershire
Pastry made from {1 1/2 cups} flour or pastry mix


Cut chuck and kidney in 1 1/2 - inch cubes, try out suet; remove cracklings.  Add onion; saute until yellow and meats cook, stirring almost constantly until thoroughly browned.  

Add beef stock, salt, pepper, cayenne to taste add Worcestershire.   Stir well; cover and simmer until the meat is tender, about 1 hour and 45 minutes. 

If necessary, add enough water almost to cover the meat.  Thicken broth with flour, blended with cold water - allowing 1 1/2 tablespoon flour to each cup of broth.  Transfer to casserole and cool.  

Roll pastry to 1/8-inch and place on meat.  Cut gashes in the crust.  Pastry may be done in latticed strips.  Bake in very hot - 450-degree oven about 10 minutes, lower heat to 350-degrees, moderate about 15 minutes or until crust is delicately browned.  

Serves 6 or more. 


English Beef and Kidney Pie is a classic Brittish dish, Mrs. R gives credit to Keen's Chop House for this recipe.  Keen's was established in 1885 and is still operating at 72 West 36 Street, New York, NY in Herald Square. 

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