Taking a shot at steak and kidney pie.

I can cook but this Brit dish is new to me. Mom's from the Lake District. Hers is pretty good. Nan's was amazing. I'm in need of this type of nutrition and want to do it so that everyone can enjoy it. Any tips from our cousins across the Atlantic to make this better for a north American palate? I'm going to enjoy it but also want the family to.

a reply to: intrepid

Any tips from our cousins across the Atlantic to make this better for a north American palate?

I am American, but have cooked kidneys before.

My pro tip.... Leave the kidneys out of the pie.
Feed the kidneys to some cat or something.

Ah, good old Steak and Kidney pie, delicious.

Have you tried steak and kidney pudding? It's obviously a savoury pudding using beef suet, it's delightful.

a reply to: Cobaltic1978

Nope. This is my first foray into this.

a reply to: intrepid
You could announce it airily as the traditional British dish known as "cake and sidney". Once they like it, THEN you tell them there are kidneys in it.
Then you can offer them "spotted dick" for the second course. With custard.

a reply to: Cobaltic1978
We should warn him, though; the catch with the pudding is that you have to steam it for hours.

Kidney...
Too close to the urinary system for me.

originally posted by: Sillyolme
Kidney...
Too close to the urinary system for me.

We are riding in the same boat on this one my dear. When I cooked them, the house smelled of piss. I tried them, but didn't care for them.

a reply to: Sillyolme
And where do you think sausage skins come from...?

Now shepards pie.
mmmmm... nice fluffy mashed potatoes tomatoes and carrots and peas and lamb or beef. And cheese.
It's practically a happy meal in one dish.

Nom for Later reading

a reply to: DISRAELI

I don't eat that either. I eat unskined sausage.
I'm a cook I know where my food come from.

And sausage doesn't come from the urinary tract.
That much is for certain.

a reply to: butcherguy

See.
Yes. Now liver part of the same system but further up in the process is ok. I like scrapple and liver pate and braunschweiger though I still can't eat calves liver.

Leave the kindney out and make a traditional steak and ale pie.. that should go down a treat..
You can either serve it with chips, peas and a dollop of ketchup.. or with mash.

The key is getting the pastry right.

a reply to: intrepid

Yes leave out the kidney and throw the steak on the grill.
There...totally Americanized. :0

a reply to: Misterlondon

Here in the land of frozen everything pastry even good flakey pastry is no problem.

originally posted by: Sillyolme
a reply to: butcherguy
I like scrapple and liver pate...

With Fava beans and a nice Chianti?





Seriously guys. I need this nutrition. Thus looking for tips.

originally posted by: Sillyolme
And sausage doesn't come from the urinary tract.
That much is for certain.

No, the point was that the traditional case was the intestine, which is not much better (if at all).
And as for haggis...

originally posted by: Sillyolme
a reply to: butcherguy

See.
Yes. Now liver part of the same system but further up in the process is ok. I like scrapple and liver pate and braunschweiger though I still can't eat calves liver.

I am good with liver.
I can make some fine scrapple. Mine has buckwheat, wheat and corn flour.

One other thing I don't eat... chittlins.

a reply to: Misterlondon

The key is getting the pastry right.

A really good pie crust is made with lard as the shortening.