Traditional steak and kidney pie in our house is very unusual because I try and avoid lots of pastry because I love it and will hoover any leftovers up given the chance. There is a lot more filling in this steak and kidney pie than pastry! Serves 6 but 4 of us ate it all!
- 2 tbsp olive oil
- 1 large onion, chopped
- 1kg beef skirt, cut into 2.5cm cubes
- 300g beef kidney, cut into 2.5cm cubes
- 30g plain flour
- 500ml beef stock
- 1 tsp tomato pureé
- 1 tsp Worcestershire sauce
- salt and black pepper
- 250g mushrooms, roughly chopped
- 1 circle of ready made puff pastry
- beaten egg for glazing
- Heat the oil on the simmer plate.
- Add the onion and fry gently, stirring every now and again until soft.
- Add the chopped beef and kidney and fry until browned.
- Next, add the flour and cook for around a minute or so. Add the stock, tomato pureé and Worcestershire sauce. Season to taste. Bring to the boil on the hotplate. Cover the pan and transfer to the bottom oven at around 100ºC and cook for at least an hour. I left it in the oven for around 4 hours.
- Around half an hour before you assemble the pie, brown the mushrooms on the hotplate and add to the steak. Cook in the bottom oven for a further 30 minutes. Taste and season.
- Remove from the oven. Put into a pastry funnel into a pie dish, add the steak mixture and then top with the pastry circle. Brush with egg, make a whole in the centre above pastry funnel.
- Place in the top oven at around 200ºC for 40 minutes until the pastry is risen and golden. Adjust timing up or down if your oven is set at a cooler or higher temperature.