225 g plain flour
Salt and pepper
1 1/2 lb braising steak, trimmed and cubed
180g ox kidney, cored and chopped
100 g butter
3 garlic cloves, skinned and crushed
1 onion, skinned and chopped
125 g mushrooms
200 ml beef stock
100 ml (1/4 pint) brown ale
1 bay leaf
20 ml Worcestershire sauce
20 ml (1 tbsp) tomato puree
Fresh milk, to glaze
In a mixing bowl add 25g of flour add salt and peepers.
Add the steak and kidney making sure meat is covered evenly with flour.
In a large saucepan melt a ¼ of the butter, once melted fry the onions, garlic and mushrooms for a few minutes.
Shake any excess flour of the meat and place in the saucepan, fry until browned.
Slowly stir in the ale and stock, add the thyme, Worcestershire sauce, bay leaf and tomatoe puree.
Lower the heat and cook for 1 ½ hours, stirring occasionally.
Slowly pour into a 3 pint pie dish.
Pre heat oven 200°C (400°F) mark 6
Add the rest of the flour to a mixing bowl along with a pinch of salt.
Add the remaining butter and rub together, once the mixture looks like breadcrumbs add 4 tbsp of water and knead to form dough.
On a slightly floured work top roll out the dough about 2 inches bigger than the pie dish.
Cut a strip of the pastry (enough to go around the rim of the pie dish).
Place along the pie dish rim, brush lighty with water.
Place the remaining dough over the pie dish, cut of the excess with a knife.
Crimp the edges together.
Brush with milk and bake for 40-45 minutes.