Start by cleaning the kidneys thoroughly.

In a skillet, melt the butter over medium heat.

Sauté the onions and garlic until translucent, about 5 minutes.

Add the chopped kidneys to the skillet. Cook until they are browned, about 5-7 minutes.

Sprinkle in the thyme and parsley, then add the Worcestershire sauce.

Pour in the beef broth and let the mixture simmer for 10 minutes.

If you prefer a thicker filling, let it simmer longer or add a bit of cornstarch mixed with water.

Roll out your pie crust on a floured surface.

Place the filling into the pie crust, then cover with a second crust.

Seal the edges and make slits for steam to escape.