Kidney Pie



6 to 8 servings

Recipe from

Oxmoor House


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


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.

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

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.

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.