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.