Steak and Kidney pie

Ingredients:

1 tablespoon cooking oil
1 1/2 lbs round steaks, cut into large bite size pieces
1/2 lb lambs kidneys, trimmed and diced
2 onions, chopped
3 carrots, peeled and cut into rough dice
2 tablespoons butter
4 large mushrooms, cut into large pieces
2 tablespoons plain flour
1 teaspoon tomato puree
1 bay leaf
1 pint beef stock (you can use stock cubes and water)
1 teaspoon worcestershire
saucesalt and pepper
12 ounces puff pastry
1 egg.


Method:

1. Pour oil in frying pan and brown the steak until colored and sealed; remove put into large saucepan.
2. Using a bit more oil brown the kidneys and move them to the join the steak pieces in the saucepan.
3. Melt 1 tablespoon of the butter into the same frying pan and cook the carrots and onions for 3 minutes; move to the saucepan with the other ingredients.
4. Melt the other tablespoon of butter in the frying pan and cook the mushrooms for 2 minutes; set these aside for now.
5. Put the saucepan over medium heat and mix the flour into the meat mixture; stir and cook for 2-3 minutes.
6. Add the mushrooms that were set aside, bay leaf, and tomato puree; mix in well.
7. Pour stock over all to just cover the meat, if not, add a bit of water.
8. Turn to a low simmer covering partially with lid for 1 1/2-2 hours until meat is tender – Due to the kidneys you may have to skim off any impurities that come to the top (I don’t have that when using just mushrooms).
9. NOTE: The liquid will reduce slightly but keep an eye every now and then to make sure it hasn't all evaporated if your heat was too high.
10. Once done, add salt and pepper to your taste and the Worcestershire sauce.
11. Preheat the oven to 425F/220°C.Pour the meat mixture into a casserole dish.
12. Roll puff pastry to about 1/4” thick; cut a thin strip from the puff pastry to line the rim of the dish and make sure the rest of the pastry is larger than the rim of the dish; let rest for 10 minutes.
13. Beat the egg and brush the rim of the casserole dish with egg. Place the strips of puff pastry around the rim of the dish to secure the top; brush once again with beaten egg. Top with the remaining puff pastry; push down and seal.17. Brush overall with beaten egg.18. Place in preheated oven (425F/220°C) for 30-40 minutes; serve.