STEAK AND KIDNEY PIE

Make the most of inexpensive cuts of beef for this steak and kidney pie recipe: meltingly tender after long slow cooking. Its both rich and hearty. Tender pieces of beef steak and kidney are cooked in a rich gravy.  Than baked in a suet based pastry.

INGREDIENTS
700 g chuck steak, cut into 2.5 cm cubes
salt and freshly milled black pepper
225 g dark-gilled mushrooms, quartered
225 g ox kidney, trimmed and cut into very small cubes
1 level tablespoons beef dripping
225 g onions, peeled and thickly sliced
2 level tablespoons plain flour
1 tablespoons Worcestershire sauce
1 tablespoon Tomato ketchup
½ teaspoon finely chopped fresh thyme
500ml  beef stock

For the pastry:

225g plain flour, plus a little extra for rolling
110g suet
pinch of salt and pepper
about 1½ tablespoons cold water
a little beaten egg, to glaze

METHOD

Melt 1 tablespoon of the beef dripping in a large, solid frying pan. When the fat is really hot, pat the cubes of meat with kitchen paper and add them a few at a time, but don’t crowd the pan, adding them to the casserole as you go.

Once the meat is browned, add the rest of the dripping to the frying pan and do exactly the same with the kidney. set aside

In the same pan cook the onions  turning and moving them until they are nicely browned at the edges – 6-7 minutes.

Then, using a draining spoon, transfer the onions and meat to the casserole, place it over a direct heat for 2 minutes before seasoning, then add the flour and stir with a wooden spoon until it’s been absorbed into the meat juices. Next add the Worcestershire sauce, and the tomato ketchup,  thyme, and mushrooms, followed by the stock and seasoning.

Stir well, bring everything up to simmering point, and simmer gently for about 2 hours, until the meat is very tender.

Meanwhile, make the pastry. First of all, sift the flour into a large bowl, then add the suet, season, using only your fingertips, lightly and gently mix everything together. Now add  drops of water till you have a smooth dough that leaves the bowl clean. suet pastry only needs to stand about 5 minutes, then roll out immediately.

Once the meat is ready, transfer the cooked meat and its gravy to the dish and allow it to cool.

When you are ready to make the pie, pre-heat the oven to gas mark 220°C.

Roll out the pastry on a floured surface, to a shape about 1 2.5cm larger then the rim of the pie dish.

Now cut a 2.5 cm strip,dampen the rim and press the pastry strip on. Now dampen the strip, and lay the pastry lid on top, pressing it down and sealing it around the edge. Flute the edge.

Now make a hole in the centre, and brush the surface with the beaten egg. Place on a large baking sheet, and cook in the oven on the centre shelf for 35-40 minutes, until the pastry is golden brown and crusty.

Original Recipe Delia Smith