Home Monthly Munch "Kate and Sidney Pie"
"Kate and Sidney Pie" PDF Print E-mail



INGREDIENTS ( Serves 6 People)


2     Beef kidneys (4  Veal kidneys may be used for a milder flavour)

¾    lb round steak

2     Tablespoons of flour (Heaped)

1     Tablespoon of  vegetable oil

1     Chopped onion

1     Bay leaf

2     Sprigs of parsley

1     Celery leaf top

½    Cup of mushrooms

½    Cup of diced carrots

½    Cup of cold water

Salt and Black Pepper

Pastry for the crust




(1)    Remove the skin and coarse parts from the kidneys and wash them in salted water

(2)    Season the flour by combining it with the salt and pepper

(3)    Cut the kidneys into 1" squares and coat with the seasoned flour

(4)    Cut the steak into cubes and coat with the seasoned flour

(5)    Heat the oil in a heavy skillet

(6)    Add the beef cubes to the hot oil and brown on all sides

(7)    Add the onion and kidneys and cook until brown

(8)    Cover the meats with hot water, add the bay leaf, parsley and celery tops.

(9)    Cover tightly and simmer for one hour

(10)  Remove the meat from the liquid and place in a deep baking dish

(11)  Add the mushrooms and carrots to the liquid in the skillet

(12)  Mix the 2 tablespoons of flour with ½ cup of cold water and add to the pan liquor

(13)  Bring the liquor back to the boil, stirring continuously until it thickens

(14)  Pour the thickened liquor over the meat in the baking dish and top with a pastry crust

(15)  Bake in the oven at 175ºC /350ºF (Gas Mark 4) for about an hour


Delicious and satisfying, and very English.  Serve with new potatoes and a seasonal vegetables


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