Steak and Kidney Pie
- 1 1/4 kg stewing beef (shin is particularly good for this)
- 500 g ox kidney
- 50 g plain flour, sifted
- 1 teaspoon mustard powder, sifted
- Salt and pepper
- 75 g beef drippings or cooking oil
- 175 g smoked streaky bacon
- 500 g onions
- 500 g carrots
- 500 ml stout beer (e.g. Guinness)
- 2 bay leaves
- 225 g shortcrust pastry or puff pastry (as preferred)
- Chop up the onion quite roughly. Cut the bacon into thick matchsticks
and the carrots into 1 cm-thick sections (quarter them if they
- Heat half the dripping or oil in a casserole and when it is
good and hot chuck in the bacon and vegetables. Stir, reduce
the heat and leave to soften up nicely.
- Cut the beef into 2.5 - 4 cm pieces, discarding any obvious
lumps of fat or gristle.
- Mix the flour, mustard powder, salt and pepper in a bowl. Roll
the beef chunks through the mixture and then pop them into a
heated frying pan in which you have heated the rest of the dripping/oil
to smoking point. Make sure you brown the meat well. Transfer
the browned pieces of beef into the casserole. While all this
is going on, attend to the kidney.
- Cut away the inner core of fat and whatever, and cut the rest
into bite-size chunks. Then give it the flour/mustard/salt/pepper
treatment and pop the kidneys into the hot frying pan. It doesn't
matter if there isn't much fat left - just stir them around
to prevent them sticking. After a couple of minutes or so add
the kidneys to the casserole and stir everything around.
- Pour the stout into the frying pan and, over a gentle heat,
scrape up all the grunge on the bottom of the pan then pour
the whole lot into the casserole. The liquid should cover the
meat so if it doesn't, take the lid off a second bottle
of stout and top up. Throw in a couple of bay leaves, put on
the lid and bring to a simmer. Take off the lid and simmer for
about 1 1/2 hours until the meats are just tender but not disintegrating.
The juice should have reduced and taken on a velvet glow by
now and if it hasn't, move the meat and vegetables into
the pie dish, turn up the heat under the casserole and reduce
until you get the desired concentration and quality.
- Pour the juice over the meat, cover and set aside to cool down,
preferably overnight. If you need to plough ahead, however,
- If you're using puff pastry, turn the oven to 220 degrees
C/425 degrees F/Gas 7; if short crust, to 200 degrees C/400 degrees
- Roll out the pastry of your choice and stick it on top of the
mixture in the pie dish. Make a slit in the top to let out the
steam, brush all over with a mixture of egg and milk beaten
together and decorate with pastry ships or birds or leaves,
if you must, and bake for 15 - 20 minutes.
- After that, and whichever type of pastry you are using, turn
down the heat to 180 degrees C/350 degrees F/Gas 4 and bake
for another 15 - 20 minutes.
Recipe Source: Guardian newspaper