Steak and Kidney Pie

02Method

1. Toss the beef and kidney in the flour with salt and pepper. Brown in batches in the hot oil in a large heavy pot. Set aside.
2. Cook the onions and mushrooms in the same pot for 6 minutes. Add the tomato paste and stir for 1 minute.
3. Return the meat, add the stock, Worcestershire sauce and bay leaves, cover and simmer very gently for 2 hours until the beef is tender and the gravy is thick.
4. Cool the filling for 30 minutes, discard the bay leaves, and spoon into a 1.5 litre pie dish. Preheat the oven to 200C.
5. Cover with the pastry, press the edges on and trim. Brush with egg and cut a steam slit in the centre.
6. Bake for 30 minutes until the pastry is golden and the filling is hot.

03Notes & substitutions

• Soak the kidney in milk for 30 minutes first for a milder flavour, then drain and pat dry.
• Leave the kidney out for a plain steak pie.
• Make the filling the day before - it improves overnight and the cold filling is easier to top with pastry.
• Use a pie funnel or upturned egg cup to hold up the pastry.

04Common mistakes

• Putting pastry on hot filling — the base steams and goes soft; cool the filling first.
• Not trimming the kidney — the white core is tough and strong-flavoured; cut it out.
• Boiling the filling — a hard boil toughens the meat; keep a very low simmer.

05Storage & leftovers