Steak and Kidney Pie

Classic family favourite, beef braising or stewing cubes, kidney and mushrooms in a rich gravy with a light puff pastry top. Worth taking the time over.

Method

1. In a pan heat oil and brown the beef for 4-5 minutes. Transfer to a large ovenproof pie dish. Add kidney, onion and mushrooms, cut into pieces. Mix together stock, tomato purée and gravy granules and pour over the meat and vegetables. Cool slightly then spoon into the base of the pie dish.
2. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
3. Roll out the pastry large enough to cover the pie dish. Dampen the edges of the dish with a little water and place pastry on top of the meat mixture, trim off any excess pastry and lightly press the edge to seal. Brush with the egg and place into a preheated oven for 2 hours. To prevent burning, once the pastry is risen and golden brown, cover with foil.
4. Serve with mashed potato, peas and additional gravy.