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Kidney Pie

Yield 6 to 8 servings


  • 1 pound lamb kidneys
  • 1 beef-flavored bouillon cube
  • 1 cup boiling water
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 1 cup cubed, cooked potatoes
  • 1/2 cup sliced, cooked carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Baking Powder Biscuits

How to Make It

  1. Place kidneys and water to cover in a heavy saucepan; let stand 1 hour. Drain. Remove center cord and excess fat from kidneys; discard. Cut kidneys into small pieces.

  2. Combine kidney, bouillon cube, boiling water, and onion in a medium saucepan. Bring to a boil. Reduce heat, and simmer 15 minutes.

  3. Combine flour and cold water, stirring well to form a smooth paste. Stir into kidney mixture. Cook over medium heat, stirring constantly, until thickened and bubbly.

  4. Stir in potatoes, carrots, salt, and pepper. Remove from heat; spoon into a 9-inch pie plate. Top with Baking Powder Biscuits. Bake at 400° for 15 minutes or until biscuits are golden brown.

Oxmoor House Homestyle Recipes