Steak and Kidney Pie
Slow cooked steak and kidney with mushroom and onions, topped with a buttery suet pastry
Ingredients
- 750 g stewing or braising steak cubed
- 500 g or 3 pigs kidney cored and chopped
- 250 g or 8 mushrooms chopped
- 2 large onions chopped
- 1 tbsp Worcester sauce
- 1 tbsp plain flour
- 1 pint beef stock
- seasoning
- 1 tsp dried thyme
- oil to fry
For the pastry
- 10 oz / 185g plain flour
- 1 tsp salt
- 3 oz / 90g butter
- 2.5 oz / 75g shredded suet or lard
- Beaten egg to glaze.
Instructions
- Fry the onions for a few minutes over a medium heat to soften and add the mushrooms. Transfer to a casserole dish.
- Increase the heat and brown the steak with salt and pepper, transfer to casserole.
- Add the kidney to the pan for a minute and then sprinkle in the flour, stock and Worcester sauce.
- Bring to the boil and then combine with ingredients in the dish.
- Cover and cook for about 4 hours on Gas 3, or 8 hours on high in a slow cooker.
- Transfer the mixture to a pie dish and cool and cover, ideally overnight.
- In a food processor pulse the pastry ingredients together until they resemble breadcrumbs.
- Add cold water and pulse until it forms a dough.
- Cover in cling film and refrigerate for 20 minutes.
- Roll out to cover the dish and decorate. Add a few slits to the top and glaze with beated egg..
- Cook in the oven at Gas 4-5 / 180 C for about 20 minutes.
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