Main Courses Recipes - Steak, Kidney with Mushroom Pie Recipe

Ingredients

• 2 tablespoons vegetable oil

• 100g/4oz bacon (chopped)

• 1 onion (chopped)

• 500g/1lb 2oz chuck steak (diced)

• 2 tablespoons plain flour

• 100g/4oz lamb's kidneys

• Bouquet garni

• 400ml/14fl oz beef stock

• 100g/4oz button mushrooms Salt and pepper

• 225g/8oz ready-made puff pastry

• Beaten egg (to glaze)

Serves 4

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Method:

1. Preheat the oven to 170°C/325°F/Gas mark 3.

2. Heat the oil in a heavy-based pan, add the bacon and onion and cook, stirring, until lightly browned. Toss the steak in the flour, add to the pan in batches and cook, stirring, until browned.

3. Toss the kidneys in the flour and add to the pan with the bouquet garni. Cook until browned. Transfer to a casserole dish, then pour in the stock, cover and cook for 2 hours. Stir in the mushrooms, season, then leave to cool.

4. Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry to 2cm/1in larger than the top of a 1.2 liter/2pt pie dish. Cut off a strip and fit around the dampened rim of the dish. Brush with water.

5. Tip the meat mixture into the dish. Lay the pastry over the dish and press the edges together to seal. Knock up the edges with the back of a knife. Make a small slit in the pastry, brush with the beaten egg and bake for 20 minutes.

6. Lower the oven to 180°C/350°F/Gas 4 and bake for a further 20 minutes.