Steak and Kidney Pie

Filling

• 650 g Beef stew meat
• 250 g Beef kidney
• 2 medium Yellow onion
• 2 tbsp Olive oil
• 35 g Plain flour
• 650 ml Beef stock
• 1 tbsp Worcestershire sauce
• 4 sprigs Fresh thyme
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

Pastry

• 375 g Shortcrust pastry
• 1 Egg

1. Heat the oven to 200°C (390°F). Trim the kidney of any tough white core and slice into bite-sized pieces; cut the beef into similar-sized chunks if needed. Thinly slice the onion.
2. Heat the olive oil in a dutch oven over medium-high heat. Season the beef with a pinch of the salt and pepper, then brown well in batches, 6 to 8 minutes per batch, transferring to a plate as you go. Browning builds the flavour for the gravy, so take your time.
3. Lower the heat to medium and add the onion to the pot with a small pinch of salt. Cook for 8 to 10 minutes until softened and lightly golden, scraping up any browned bits. Add the kidney and cook for 2 minutes, just until it loses its raw look.
4. Stir in the plain flour and cook for 1 minute. Gradually whisk in the beef stock until smooth, then stir in the Worcestershire sauce and add the thyme. Return the beef and any juices to the pot and bring to a gentle simmer.
5. Cover and simmer on low for 75 to 85 minutes, stirring occasionally, until the beef is tender and the gravy is rich. If it looks too thick, add a splash of water; if too thin, simmer uncovered for the last 10 minutes. Remove the thyme sprigs and taste, adjusting with the remaining salt and pepper.
6. Tip the filling into a baking dish and leave to cool for 10 minutes so the pastry stays crisp. On a lightly floured surface, roll the shortcrust pastry to about 3 mm thick and large enough to cover the dish. Beat the egg and brush a little around the rim of the dish, then lay on the pastry and press to seal.
7. Trim the edges, crimp if you like, and cut a small steam hole in the centre. Brush the top all over with the remaining beaten egg. Bake for 25 to 30 minutes until the pastry is deep golden and the filling is bubbling at the edges.

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