Steak Pie

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
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Instructions

1. 1
   Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
2. 2
   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.
3. 3
   Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
4. 4
   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.
5. 5
   Preheat the oven to 425 degrees F (220 degrees C).
6. 6
   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.
7. 7
   Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.