Lamb or Goat Steak and Kidney Pie
Yield: Serves 4 as an entrée
Prep Time20 mins
Cook Time1 hr
- 5 cups flour
- 1/2 cup lamb tallow or 1 stick (4 oz) unsalted butter, cut into small pieces chilled
- 1 tablespoon ice water or as needed to bring crust together
- ¼ teaspoon kosher salt
- 24 oz lamb or goat stewing meat cut into 1-2 inch pieces
- 8 oz lamb or goat kidneys cut into ½ inch pieces and soaked in milk overnight (optional)
- 3 oz lamb or goat bacon optional cut into ½ inch dice
- 1 tablespoon chopped fresh thyme
- 1 large yellow onion (6 oz) diced ½ inch
- 25 oz dried porcini mushrooms optional
- Kosher salt and fresh ground black pepper
- 5 cups lamb stock water can be substituted since the stew meat will make stock as it cooks
- All purpose flour for dredging
- Melted lard or cooking oil for browning the meat
- 1/2 cup oatmeal stout or similar dark beer
- Beaten egg for washing the crust before baking
First make the crust. break or chip the lamb tallow into pieces with a spoon or knife. In the bowl of a food processor, pulse the lamb tallow or butter with the flour and salt until it resembles coarse meal. Drizzle in a little cold water until it just comes together into a homogenous dough, then remove, form into a flat disk, wrap in cling film and refrigerate until needed.
Steak and Kidney Filling
Drain the kidneys well and pat dry if they were soaked. Preheat the oven to 325F. In a heavy baking pan like a dutch oven, warm a few tablespoons of the lard or cooking oil. With the bacon and cook on medium heat to render out it’s fat. Remove the bacon to a bowl. Season the diced meat and kidneys with salt and pepper liberally.
Toss the kidneys and meat in flour, keeping them separate. First brown the meat, working in small batches on medium heat, and transferring browned meat to the bowl with the bacon. If the pan or oil starts to look too dark, clean it by adding a splash of water off of the heat, scraping the brown bits up and adding the meat that’s already seared, then proceed with browning until all of the meat and then kidneys are deeply browned.
When the meat is browned, add a little more lard or oil to the pan if needed and sweat the onion in the drippings for a few minutes until tender. Add the thyme to the onions. Deglaze the pan with the stout, cook for 3-4 minutes more, then add the browned meat-kidney-bacon mixture, along with any juices, and stock. Cover the pot and bake for 1 hour.
Remove the pot from the oven and carefully transfer the meat and juices to a container, then cool to room temperature, taste the seasoning and adjust as needed, then refrigerate overnight to let the flavors meld. The juices will set up and should be completely firm when cold.
Baking and Serving
The next day, or 1.5 hours before you’d like to serve the pie, preheat the oven to 375, then roll out the crust on a floured sheet of parchment like a pie crust. If you want to make a double crusted pie, there's enough dough depending on the dish you choose, or, you can just roll out a lid.
Put the baking dish you’ll use over the rolled out crust upside down, then cut out the lid leaving ½ inch extra for crimping around the edge of the baking dish. Transfer the steak and kidney stew to the baking dish, cover with the lid, crimp the edges and make a slice in the middle to help air escape, brush liberally with beaten egg and bake for 45 minutes at 375, turning up the heat if needed to help the crust turn deep and golden at the end. Allow the pie to rest for 15 minutes before serving as it will be very hot.