Steak and Kidney Pie
This is a really easy version of this classic. If you do not like kidney simply omit it and add a few more mushrooms. Serves 8:
- 800g steak, cubed, plus 200g lambs kidney cut into small chunks
- 2 tbsp flour seasoned with salt and pepper
- 500g mushrooms, either button left whole, or larger ones quartered
- 2 generous tsp bovril or marmite
- Puff pastry and 1 beaten egg
Put the flour into a plastic bag, add the steak and kidney and shake to coat the meat with flour. Put into a casserole, add enough cold water to cover and mix gently. Put in an oven at 200C for 20 minutes, then turn the oven down to 160C and leave to simmer for 2 hours. Allow the meat mix to get completely cold, then skim off any fat from the surface. Put a pie funnel (if you have one, or use an upside down egg cup) then the meat mixture into a clean pie dish, add the mushrooms, bovril and a generous amount of black pepper, and mix together gently. Roll out the pastry to cover the dish, then brush the egg around the edge of the dish to stick the pastry to, and place pastry over pie and funnel. Brush the top of the pie with more egg, then bake at 180C for 45 minutes or until the pastry is risen and golden.