Lamb and Kidney Pie Recipe
Ingredients
| Ground stewing lamb | 3⁄4 Pound | |
| Milk | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Rosemary | 1⁄2 Teaspoon | |
| Basil | 1⁄8 Teaspoon | |
| Dried mint | 1⁄8 Teaspoon | |
| Flour | 2 Tablespoon | |
| Bacon drippings | 2 Tablespoon | |
| Lamb kidneys | 1⁄2 Pound | |
| Onion | 1 Cup (16 tbs) | |
| Sliced celery | 1⁄2 Cup (8 tbs) | |
| Sliced carrot | 1 | |
| Canned thick soup | 10 Ounce | |
| Chicken/Beef-bouillon cube | 1 | |
| Flour | 1 Tablespoon | |
| Cold water | 1 Tablespoon | |
| Unbaked pastry shell | 10 Inch | |
| Cooked potatoes/10-inch pastry top crust | 1 1⁄2 Cup (24 tbs) |
Nutrition Facts
Serving size
Calories 898 Calories from Fat 532
% Daily Value*
Total Fat 59 g90.8%
Saturated Fat 19.6 g98.2%
Trans Fat 0 g
Cholesterol 389.8 mg129.9%
Sodium 761.3 mg31.7%
Total Carbohydrates 22 g7.4%
Dietary Fiber 3.1 g12.6%
Sugars 2.6 g
Protein 66 g132%
Vitamin A 25.6% Vitamin C 20.8%
Calcium 8.8% Iron 45.9%
*Based on a 2000 Calorie diet
Directions
Roll into walnut-size balls.
Dust with 2 tablespoons flour and brown slowly in drippings.
Push to one side of pan, and saute diced kidneys.
Add next 5 ingredients, and cover.
Simmer 15 minutes.
Combine flour and cold water.
Stir in soup and flour-water mixture.
Taste, and correct seasonings.
Pour into pastry shell.
Arrange cooked potatoes around top, or cover with pastry circle.
Bake at 400°F. 40â€â€45 minutes.
Garnish top with fresh mint sprigs.
Chef
