Kidney Pie Recipe

Name: Kidney Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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

Servings: persons

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

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 400u00b0 for 15 minutes or until biscuits are golden brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound lamb kidneys, 1 beef-flavored bouillon cube, 1 cup boiling water, 1 small onion, chopped, and more.

Yes, Kidney Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kidney Pie

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