Pioneer
Beef Steak and Kidney Pie
Wartime comfort under a pastry lid
IODE Fort Monckton Cook Book, Moncton NB, 1941Kidney 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.