The perfect steak and kidney pie.
Ready in about 3½ hours
1. Cut the steak into chunks and set aside. Snip the white core away from the kidney's centre and discard, then cut the kidney into small pieces. Season both, then toss in the flour, shake off and reserve the excess.
2. Heat 3 tablespoons of oil in a large saucepan or casserole on a high heat. Brown the meat in batches until well coloured all over. Set aside on a plate. Add another tablespoon of oil, half the butter and the mushrooms to the pan and fry briefly over a medium heat. Set aside with the steak and kidney. Add the last oil and butter to the pan with the onions and sugar and fry over a medium-high heat for 10-12 minutes, stirring now and then, until soft and browned.
3. Stir in the reserved flour, gradually add the stock and bring to the boil, stirring, until thickened. Return the beef, kidney and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce and some seasoning. Partially cover and simmer for 1 1/2 hours on the hob, until the steak is just tender and the sauce has reduced slightly and thickened.
4. Remove and discard bay leaves and thyme, adjust the seasoning if necessary and spoon the mixture into a deep 1.2-litre pie dish. Push a pie funnel into the centre of the mixture and leave to cool.
5. Meanwhile, roll out the pastry on a lightly floured surface until it is 2.5cm larger than the top of the pie dish. Cut off a thin strip from all around the edge, brush it with beaten egg and press around the rim of the pie dish. Brush the rim with more egg. Cut a small cross into the centre of the pastry and lift onto the rim. Press together to seal and trim the excess. Crimp the edge and use the extra pastry to decorate the top with leaves, if you wish. Chill for 20 minutes.
6. Preheat the oven to 200°C/fan180°C/gas 6. Brush the top of the pie with the egg to glaze, then bake for 30-35 minutes until the pastry is crisp and golden.
Wine note: It's got to be Claret (red Bordeaux) for a truly traditional pairing of food and wine.
© delicious. magazine
49.4g fat (18.7g saturated)
Contributed by delicious. magazine
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