Name: English Beef and Kidney Pie
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Pastry for a 1-crust pie; 1 tablespoon chopped fresh parsley; 4 small new potatoes, cut in half, unpeeled; ⅛ cup good quality sherry; 6 carrots, peeled and sliced thin; ¼ cup all-purpose flour; ½ teaspoon dried thyme; ½ teaspoon dried sage; 6 large mushrooms, sliced thin; 1 ten-and-one-half-ounce can condensed beef bouillon; 5 leeks, cleaned and cut into 2-inch lengths; 2 tablespoons bacon fat; 1 large onion, chopped fine; 1 pound beef kidneys, cleaned, deveined, and cut into small pieces; ½ teaspoon dried marjoram; 1 teaspoon salt; ¼ teaspoon freshly ground pepper; 1 pound round steak, cut into I-inch cubes

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

This old English recipe, adapted to the pot, proved a visual as well as gustatory delight when served at the table right from the pot. The brown pastry crust, when punctured, releases a savory cloud of steam that brings on instant salivation. This is among our most successful, and often repeated, adventures with the versatile pot.

Ingredients

Flour Mixture

¼ cup all-purpose flour
½ teaspoon dried thyme
½

Method

Presoak a clay pot, top and bottom, in water for 15 minutes.

Combine the flour, thyme, sage, marjoram, salt, and pepper thoroughly in a paper bag, then add the steak and kidneys and shake. Set aside any leftover flour mixture.

Heat the bacon fat in a frying pan and brown the steak and kidneys. Place in the presoaked pot.

In the same frying pan combine the chopped onion,