Steak, kidney & mushroom pie
Ingredients
12
Steps
8
Serves
4
Cook Time
165-170 Min
Ingredients
-
Preheat the oven to 170°C/325°F/Gas mark 3.
-
Heat the oil in a heavy pan, add the bacon and onion, and sauté, stirring, until lightly browned. Toss the steak in the flour, add to the pan in batches and sauté, stirring, until browned.
-
Toss the kidneys in the flour, and add to the pan with the bouquet garni. Sauté until browned.
-
Transfer the mixture to a casserole dish, then pour in the stock, cover and cook in the oven for 2 hours.
-
Remove from the oven, stir in the mushrooms and season with salt and pepper. Leave to cool.
-
Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry to 2cm/1in larger than the top of a 1.2 litre/2pt pie dish. Cut off a strip and fit around the dampened rim of the dish to make a collar. Brush the pastry with water.
-
Tip the meat mixture into the dish. Lay the pastry round over the dish and press the edges together to seal. Knock up the edges with the back of a knife. Make a small slit in the pastry, brush with the beaten egg and bake in the oven for 20 minutes.
-
Reduce the oven temperature to 180°C/350°F/Gas 4, and bake for a further 20 minutes. Serve hot.