Veal and Kidney Deep Dish Pie

Veal and Kidney Deep Dish Pie

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Servings: 8
Calories: 540


  • 2 oz dripping or lard
  • 1 lb stewing veal cut into fork-sized pieces
  • 1 lb calves' kidney cut into fork-sized pieces
  • 8 oz onions skinned and sliced
  • 4 tbsp plain flour
  • 1 pint stock
  • 1 1/2 lb carrots peeled and sliced
  • 1 tbsp rosemary
  • 2 tsp worcestershire sauce
  • salt and freshly ground pepper
  • 6 oz shredded suet
  • 12 oz self-raising flour
  • 6 tbsp cold water


  • Melt the dripping in a heavy-based pan and fry the meat to seal on all sides. Add the onion and cook for 3 - 4 minutes.
  • Stir in the flour, then gradually add the stock, stirring until thickened and boiling.
  • Add the carrots to the pan with the rosemary, Worcestershire sauce and seasoning. Cover and simmer for 30 minutes. Turn into a 1.7 litre (3 pint) pie dish and cool.
  • In a bowl, stir the suet into the flour with enough cold water to mix to a light manageable dough. Roll out on a lightly floured surface and use to cover the pie dish.
  • Bake at 200°C (400°F) mark 6 for 35 minutes, or until the crust is crisp and golden.
Calories: 540 kcal
Carbohydrates: 46 g
Protein: 28 g
Fat: 27g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 294 mg
Sodium: 465 mg
Potassium: 720 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 15492 IU
Vitamin C: 15 mg
Calcium: 79 mg
Iron: 4 mg
Ingredients Veal
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