Pioneer
Beef Steak and Kidney Pie
Wartime comfort under a pastry lid
Kidney was affordable and nourishing during wartime rationing, and this deeply savory pie from the 1941 IODE cookbook made the most of it. Slow-braised with beef in a rich gravy, sealed under pastry — it is the British heritage of New Brunswick on a plate.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1½ lbs beef stewing meat, cut in 1-inch cubes
- ½ lb beef kidney, cored and cut in ½-inch pieces
- 1 large onion, roughly diced
- 2 cups beef broth
- 2 tbsp flour seasoned with salt and pepper
- 2 tbsp fat or butter
- 1 tsp Worcestershire sauce
- Salt and pepper
- Pastry for a single top crust
Instructions
- Toss beef and kidney pieces in seasoned flour.
- Heat fat in a heavy pot and brown the meat in batches over high heat. Do not crowd the pan.
- Add onion and cook until softened. Return all meat to the pot.
- Pour in beef broth and Worcestershire. Bring to a boil, then reduce heat and simmer, covered, for 1½–2 hours until meat is tender.
- Transfer filling to a deep pie dish. Cool slightly.
- Top with pastry, pressing to seal the edges. Cut steam vents.
- Bake at 400°F (200°C) for 25–30 minutes until pastry is golden.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- Kidney should be soaked in salted water for an hour before cooking to mellow its flavour. The IODE ladies knew this without being told.