Steak and kidney pie #2

1 servings

Ingredients

Quantity Ingredient
1½ pounds Beef; (rump round?)
¾ pounds Lamb kidney
3 cups Beef stock; (or bouillon)
1⅓ cup Onions; chopped
3 tablespoons Butter; (or margerine etc)
Carrots and celery; (as desi
Dash salt and pepper
Worcestershire sauce; to tas
Shortcrust pie circles

Directions

Recipe by: hawkins@... Cut beef into small ¾ inch cubes.

Slice up treated lamb kidney and dice. Put meats to one side. Melt butter in saute' pan and saute' onions till transparent. Add beef and cook until lightly browned, turning constantly. Add diced carrots and celery, then pour in the 3 cups of stock. Cover and simmer until till tender. Thicken stock with flour, (or cornstarch etc), and season with condiments to taste.

Prepare pie crusts. Empty the stock/ meat/veggie mix into a piedish, adding kidney meat (which needs only 20 min cooking), and cover with piecrust in usual manner, leaving small hole in to for steam to escape.

Bake at 450 deg. F. for about 20 mins - (or till done

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