Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Beef - (rump round?)

  2. 3/4 lb 340g / 11oz Lamb kidney

  3. 3 cups 711ml Beef stock - (or bouillon)

  4. 1 1/3 cups 83g / 2.9oz Onions - chopped

  5. 3 tablespoons 45ml Butter - (or margarine etc)

  6. Carrots and celery - (as desired)

  7. 1 Salt and pepper

  8. Worcestershire sauce - to taste

  9. 1 Crust pie circles

Instructions Jump to Ingredients ↑

  1. Cut beef into small 3/4 inch cubes. Slice up treated lamb kidney and dice. Put meats to one side. Melt butter in saute pan and saute onions until transparent.

  2. Add beef and cook until lightly browned, turning constantly. Add diced carrots and celery, then pour in the 3 cups of stock.

  3. Cover and simmer until tender. Thicken stock with flour, (or cornstarch etc), and season with condiments to taste.

  4. Prepare pie crusts. Empty the stock/ meat/veggie mix into a pie dish, adding kidney meat (which needs only 20 minutes cooking), and cover with piecrust in usual manner, leaving small hole in top for steam to escape.

  5. Bake at 450F for about 20 minutes - (or until done).


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