Steak and kidney pie

Method

1. Begin at least 4 hrs before serving. Preheat the oven to 160ºC/320ºF/gas mark 2. Place the steak and kidney in a plastic bag with the salt, pepper and flour. Close the bag and shake well until the meat is thoroughly coated.
2. Heat 2-3 tbsp oil in a casserole dish over a high heat; sear the meat all over in the hot oil in 2-3 batches, adding more oil each time. Remove with a slotted spoon and set aside.
3. Put the onions and mushrooms into the casserole dish and cook for 2-3 mins. Add the tomato puree and cook for a further 2-3 mins. De-glaze with the Guinness, add bay leaves, thyme, steak and kidney and stock. Bring to the boil then cover and place in the oven for 1½ hrs.
4. Take the casserole out of oven and place on the hob. Reduce the sauce over a medium heat to a smooth consistency and allow to cool.
5. To complete the cooking, preheat the oven to 180ºC/360ºF/gas mark 4. Place the steak and kidney from the casserole into a 1-litre pie dish and brush the pie rim with egg yolk. Roll out the pastry to 5mm thick and place on top of the pie dish, carefully pressing down the rim. Brush the pastry with the remaining egg yolk and bake in the middle of the oven for 35-40 mins. Serve immediately.

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