CYM Steak and Kidney Pie
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
Cover beef kidney with lightly salted water. Cover and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors then dice. 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 water then 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 until lightly browned, about 30 minutes.
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