Classic Steak & Kidney Pie

Cut the beef into 2.5 - 4 cm pieces, discarding any obvious lumps of fat or gristle. With the kidney cut away the inner core of fat and tubes, and cut the rest into bite-sized chunks. In a large bowl place the steak pieces and calf kidneys and pour dark beer over top. Cover and leave for at least 4 hours or preferably overnight in the refrigerator. Separate meat from marinade and reserve marinade for later use.

Season the flour with mustard powder, salt and pepper and toss the steak and kidney in it to coat.

Heat the oil and butter in a large pan and fry the meat for 5 minutes or until brown. (I do this in a oven pan in the oven)

Cut the bacon into thick matchsticks and fry. Remove from saucepan and set aside.

Add the onions, bacon and mushrooms to the steak and kidneys and cook for another 3-4 minutes, stirring.

Add the bay leaves, stout (reserved marinade), tomato paste, sprigs of thyme and stock.

Stir and cook for 2-3 minutes.

Cover and simmer for about 1 hour and 30 minutes, until the meat is tender.

When the meat is cooked, remove herbs from gravy; add salt and pepper to taste, adding a dash or two of Worcestershire Sauce to the mixture (I also added Mrs. Balls chutney). Cool slightly and tip into a pie dish. Roll out the pastry on a floured surface a little bigger than the size of the dish using the trimmings to make a strip the width of the rim.

Brush the rim of the pie dish with beaten egg and lay the pastry strip on top to make a seal. Brush again with egg and lay the lid on top. Crimp or flute the edges, brush the lid with the remaining egg and make a slit in the top.

Bake for about 20 minutes, until golden. Serve with buttered spring cabbage and mashed potato.

Makes ± 10 deep pot pie foil plates (11,1 cm x 2,3 cm) or 20 small pie foil plates