Steak and Kidney Pie II

Ingredients

• 1 recipe pastry for a 9 inch single crust pie
• 1 pound beef kidney
• 2 pounds round steak, cubed
• 2 tablespoons lard
• 2 onions, chopped
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 teaspoons Worcestershire sauce
• 2 cups water
• 4 cups diced potatoes
• 6 tablespoons all-purpose flour

Directions

Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat

In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.

Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.

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

Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center.

Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.