Beef and Kidney Pie

Beef and Kidney Pie

From the Kitchen Of
English Beef and Kidney Pie

Ingredients

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
Pepper
Cayenne
1 1/2 teaspoons Worcestershire
Flour
Pastry made from {1 1/2 cups} flour or pastry mix

Method

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. 

View additional recipes in this category

Kitchen Helpers