On the second day of pie, I'm bringing you something hearty and savory to go with all the super cold weather we've been having.
Here Comes Everybody [Steak and Kidney Pie]
From The Country Cooking of Ireland (2009) by Colman Andrews
(Originally published in An Irish Farmhouse Cookbook by Mary Kinsella)
1/2 lb lamb's kidneys with membranes removed, cut into 1-in cubes
2 Tbsp butter
2 lb beef round, cut into 1-in cubes
1/2 lb carrots, trimmed and sliced
2 small onions, sliced
1/4 cup white flour, plus more for dusting
1/4 cup beef or lamb stock
1 Tbsp tomato paste
Bouquet garni (2 sprigs parsley, 2 sprigs thyme, and 1 bay leaf, wrapped and tied in cheesecloth)
salt and pepper
1/2 lb puff pastry, homemade or store-bought
1 egg yolk, beaten
3 or 4 sprigs parsley, trimmed and minced
Bring a small pan of water to a simmer over medium-high heat (do not boil), then turn off the heat, add the kidneys, and cover, allowing the kidneys to steep for about 15 minutes. Drain and rinse in cold water.
Melt the butter in a medium saucepan over medium-high heat. Add the kidneys and beef and cook for about 8 minutes, stirring frequently and browning on all sides.
Remove the meat mixture from the pan with a slotted spoon and put the carrots and onions into the pan, adding a little more butter if necessary. Cook for 3 or 4 minutes, stirring frequently, then stir in the flour and cook for 1 or 2 minutes more.
Add the stock to the pan slowly, stirring as you do, then return the meat to the pan and stir in the tomato paste. Add the bouquet garni and season to taste with salt and pepper; then cover the pan and simmer for 1 1/2 hours.
Transfer the mixture to a casserole, removing and discarding the bouquet garni.
Preheat oven to 400°F.
On a board dusted with flour, roll out the pastry in the same shape as the casserole and about 1 in bigger than the dish. Cover the casserole with pastry, pressing the edges down gently on the edge of the casserole to seal. Brush the pastry with beaten egg, then bake for 30 minutes or until golden brown. Garnish with parsley before serving.