Steak and Kidney Pie Recipe

Preheat the oven to 220°C (Gas Mark 7). Heat the vegetable oil in a large pan, add the Steak and Kidney and cook until browned all over (this may need to be done in batches). Set the meat to one side, then add the diced onions and dried herbs to the same pan and cook gently for about 4 minutes. Return the meat to the pan, then sprinkle the flour into the pan so that it coats the meat and onions. Add the beef stock to the pan, stir well and bring to the boil. Once boiling, reduce the heat and allow to simmer for 1½ hours without a lid (you can add more stock if the liquid appears to be evaporating too much).

Remove the pan from the heat, add salt and pepper to taste and then allow the cooked meat to cool completely. Place the cooled meat mixture into a pie dish, then sprinkle your work surface and rolling pin with a little flour and roll out the pastry; the pastry needs to be about 5mm thick and about 5cm larger than the dish you are using. Use a rolling pin to lift the pastry and place it carefully over the top of the pie dish, then trim the edges and make a ‘crimped’ pattern all around them by pinching the pastry between your fingers and thumb. Brush the surface with the beaten egg mixture and bake for about 35 minutes, or until the pastry is puffed and golden. Serve with mashed potatoes and your favourite veg.