Cover beef kidney with slightly salted water, cover and refrigerate overnight.
Drain; cut out tubes and white membrane with scissors. Dice meat.
Brown kidney and steak in hot shortening. Add onions, seasoning, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour.
Add potatoes and continue simmering until potatoes are tender, about 1/2 hour.
Blend together flour and remaining water; stir into meat mixture. Continue cooking and stirring until mixture thickens.
Filling is now ready for pastry. Pour filling and cover with top layer of pastry, flute edges and cut several steam vents in center. Beat 1 egg and brush over top of pastry.
Bake in hot oven 425 degrees F until lightly browned, about 30 minutes.
For pie crust:
Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or knives until mixture is the consistency of coarse corn meal or tiny peas. Sprinkle on cold water, tossing mixture lightly and stirring with fork. Add water each time to the driest part of the mixture. The dough should be just pressed gently with a fork. It should not be sticky.
Divide dough into two balls and roll. If not ready to make pie, wrap in waxed paper and refrigerate 30 minutes or until ready to fill and bake.
By Robin from Washington, IA
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You're pie sounds delicious Robin, but I would like to point out that a traditional English Steak and Kidney pie does not contain potatoes. Regards Jan UK
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