- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 red onion – chopped
- 1 stick celery – diced
- 1 medium carrot – diced
- 700g lean braising steak cut into 2 ½ cm dice
- 225g lambs kidney cut in two lengthways, core removed and diced into 1 ¼ cm pieces
- 3 tablespoons plain flour
- 2 cloves garlic – crushed
- 2 tablespoons tomato puree
- 2 tablespoons Worcester sauce
- 1 teaspoon coarse ground black pepper
- 250ml (1 cup) hot beef stock
- 2 fresh bay leaves
- 2 teaspoons dried thyme
- 250ml (1 cup) bottled porter or stout beer
- Salt to taste
Short Crust Pastry:
- 450g plain flour and a little extra for rolling
- ½ teaspoon salt
- 115g cold butter diced
- 115g white vegetable fat
- 1 egg yolk
- 5-6 tablespoons water to mix
- Or use 2 x 375g blocks of ready-made short crust pastry
- 1 egg beaten mixed with 2 tablespoons milk
Oven: 170°C / 325°F / Gas Mark 3, pre-heated
Fan oven: 150°C
To make the pastry:
Sieve the flour and salt into a bowl, add the diced butter and white fat. Using your finger tips rub the mixture together until it resembles breadcrumbs.
Add the egg yolk with the water and bring the mixture together to form a dough ball.
Handle as little as possible for best results.
Wrap the pastry in cling film and rest in a cool place or the refrigerator for 30 minutes.
To make the pie filling:
Heat 1 tablespoon of the oil with the tablespoon of butter in a 3-4 litre capacity cast iron casserole on the hob top over a low to medium heat. Add the onions, celery and carrots and sauté gently for 4-5 minutes. Remove the vegetables from the pot with a slotted spoon and set to one side.
Heat the second tablespoon of oil in the pot, add the diced meat a little at a time and lightly brown.
Return the sauté vegetables to the pot, sprinkle over the flour and stir in the garlic, tomato puree, Worcester sauce and pepper.
Add the hot stock, bay leaves and thyme and stir in the beer. Bring to a simmer, place the lid on and transfer to the oven to cook 1 ½ hours.
Once the filling is cooked remove the bay leaves and season to taste with a little salt. Allow to cool a little.
To make the pie:
Increase the oven temperature to 190°C / 375°F / Gas Mark 5, pre-heated. Fan oven: 170°C.
Dust a work surface or silicone rolling mat and a rolling pin with the extra flour.
Divide the pastry into two pieces, one slightly larger than the other. Roll out the smaller piece into a circle for the top using the dish upturned as a guide and set to one side. Roll out the larger piece to a circle approximately 30cm (12inch) diameter and line the dish.
Place the pie bird in the centre of the dish and add the cooked filling. Brush the rim of the pastry with some of the glaze.
Cut a small cross in the centre of the rolled out pie top and place over the filling, allowing the pie bird to poke through. Press the edges together to seal and trim away the excess. Use the back of a fork and press around the sealed edges to make a pattern and decorate the top with the pastry trimming if liked. Brush the top of the pie with the glaze.
Place onto a metal baking sheet and cook for 50-55 minutes until deep golden brown. If the pastry edges start to overbrown protect them with some strips of foil.