Main Ingredients:

Pastry for 1-crust pie
1 beef kidney
2 lbs. round steak, cubed
2 Tbs. fat
2 cups chopped onions
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1 bay leaf
2 tsp. Worcestershire sauce
2 cups water
4 cups diced raw potatoes
6 Tbs. flour

Cooking Preparation of the Recipe:

Cover beef kidney with lightly salted water, cover and refrigerate overnight. Drain; cut out tubes and white membrane with scissors. Dice meat.
Brown kidney and steak in hot fat. Add onions, seasoning, and 1 1/2 cup water. Simmer until meat is almost tender, about 1 hour.

Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 qt. casserole.

Roll out pastry slightly larger than top of casserole. Place over meat mixture and trim to overhang 1". 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.

NOTE: You can use the milder-flavored veal or lamb kidney instead of the beef, if availiable. You can skip the soaking.

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