For Halloween (which seems like a lifetime ago now), I wanted to make something Vincent Price related. Over a beer a couple of days before, I ran through many potential dishes I could make and when I got to Steak and Kidney Pie, this is what happened to Mr Rathbone’s face.
Herbert Marshall is in The Fly with Vincent Price and this recipe is DEFINITELY going in the book I am working on with Peter Fuller of the Vincent Price Legacy UK. It’s a PEACH of a recipe.
I made this pie ages ago for Vic and Corinna but for some reason, the blog post got lost in the ether. I do remember thinking though that it was the best pie I had ever made, and that I’d have to make it for Mr R sometime.
Well, I did, and of course, Halloween is now a distant memory, but I’m hereby announcing that if you like Steak and Kidney Pie you must make this. It is DIVINE.
IMPORTANT NOTE! If you live in the UK, you might not be able to just waltz into a butcher and grab some lovely kidneys.
These days you might have to order them in advance. I’ve been caught out on this one before. BUT, as I have totally got over my fear of butchers now I can advise. It is easy to just give them a bell and tell them how many you want and when you will come and get them. They like it.
My photo of the whole meal doesn’t look very appetizing due to Halloween lighting but my goodness this was scrumptious!
Herbert Marshall’s Steak and Kidney Pie
1 & 1/2 lbs top round or veal steak
3 lamb kidneys
1 & 1/2 sliced onions
2 & 1/2 tablespoons butter
1 & 1/3 cups boiling water
1 & 1/4 tablespoons Worcestershire sauce
2 tablespoons flour
1 & 1/2 teaspoons salt
1/8 teaspoon pepper
Wipe steak, remove fat, cut lean meat into 3/4-inch cubes. Soak kidneys** and trim and pare into 1/4-inch cubes. Fry out fat in the pan, add sliced onions. Stir until nicely browned, add 1 tablespoon butter, beef and kidneys and stir until the surface of the meat is browned. Place meat in a stewpan. To remaining fat in pan add boiling water, strain, add Worcestershire sauce, salt and pepper. Pour over meat, cover tightly and let simmer over low fire until the meat is tender. Strain off liquid remaining in the pan and thicken with remaining in the pan and thicken with remaining butter and flour mix together. Cool and place in dish, pour off the sauce and cover with crust, bake in a hot oven, 450 degrees F / 230 degrees C / gas mark 8.
Here’s how Herbert makes his pie crust – recommended!
2 cups flour
3/4 cup shortening
4 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
Add salt to the flour, sift, mix with shortening, add water, lemon juice and egg yolk. Knead the dough, roll on floured board.
** Soaking the kidneys removes a smell that lots of people don’t like when the kidneys are cooking. From memory I think I soaked the kidneys for about half an hour.