Kidney Layer Pie

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This is a good dish for Saturday lunch as both adults and children enjoy it and even though it is fairly quick to do you can prepare it the day before if you are going to have a busy weekend. The flavours seep into the mashed potato and are delicious. You just need a simple green salad with it. This amount will probably feed four hungry adults and three children.


  • lb mashed potatoes, seasoned and buttered (a generous kg)
  • 1 large egg (or 2 small) – lightly whisked
  • 2 large onions
  • 1 oz butter (25 g)
  • 1 tablespoon oil
  • 10 lambs’ kidneys
  • 4–6 tomatoes (depending on size) – cut up into eighths
  • 1 dessertspoon oregano, thyme or rosemary
  • 2 cloves garlic – finely chopped
  • 8 oz grated cheese (225 g)
  • salt, black pepper


Let the mashed potatoes cool a bit and then stir the whisked egg in thoroughly. Peel and chop the onions up small and fry them gently in the oil until just transparent. Chop up the kidneys into fairly small pieces, fry very briefly and put in a mixing bowl with the fried onions. Add the cut up tomatoes, the herbs, the garlic, salt and black pepper. Grease a fairly large pie dish. Spread a thin layer of mashed potato on the bottom. On top of this spread a layer of the kidney mixture, then a layer of cheese and once again a thin layer of potato. Repeat this ending up with a thicker layer of potato. Pat the pie down and then criss-cross the potato with a fork. Dot with butter and sprinkle on a little grated cheese. Cook in the centre of the oven at Gas 4 (350°F/180°C for 1¼ to 1½ hours until really golden brown.