British Steak and Kidney Pie with Shortcrust Lid

What you need

• 600 g (1 1/4 lb) braising steak, such as beef chuck, trimmed and cut into 2 cm cubes
• 200 g (7 oz) ox or lamb kidney, white core removed, diced
• 1 tbsp plain flour, for the meat
• 2 tbsp vegetable oil
• 2 tbsp butter, for the filling
• 2 onions, chopped
• 600 ml (2 1/2 cups) beef stock
• 3 sprigs thyme, leaves picked
• 1 bay leaf
• salt and black pepper, to taste
• 200 g (1 2/3 cups) plain flour, for the pastry
• 100 g (1 stick) cold butter, diced, for the pastry
• 1 pinch salt, for the pastry
• 3 tbsp cold water, 2-3 tbsp, as needed
• 1 egg, beaten, to glaze

Method

Restated from the original video

1. 1

   Heat 1 tbsp of the oil and 1 tbsp of the butter in a large, heavy casserole over medium heat. Cook the onions, stirring often, until soft and golden brown, 12-15 min, then lift them out.

2. 2

   Add a little more oil and sear the kidney briefly on all sides, 2-3 min. Lift it out and set it with the onions.

3. 3

   Season the steak well with salt and pepper, coat it in the flour and shake off any excess.

4. 4

   Add the remaining oil and butter to the casserole and brown the steak in batches on all sides, 4-5 min per batch.

5. 5

   Return the onions, kidney and all the steak to the casserole. Add the stock, thyme and bay leaf, stir and bring to a boil.

6. 6

   Lower the heat, cover and simmer gently until the beef is soft and the sauce has thickened, about 1 1/2 hours.

7. 7

   Remove the bay leaf, check the seasoning and leave the filling to cool completely, about 1 hour.

8. 8

   For the pastry, rub the cold butter into the flour for the pastry with your fingertips until no lumps of butter remain and it feels sandy. Stir in the pinch of salt.

9. 9

   Add the water a spoonful at a time and bring it together into a firm dough. Wrap and chill for at least 30 min.

10. 10

    Heat the oven to 200 °C (400 °F). Skim any set fat off the cold filling and spoon it into a pie dish of about 1.2 l (5 cups), keeping back any extra gravy to serve on the side.

11. 11

    Roll out the pastry on a floured surface a little larger than the dish. Lay it over the filling, press the edges onto the rim and trim.

12. 12

    Cut 3-4 slits in the lid and brush it with the beaten egg.

13. 13

    Set the dish on a baking tray and bake until the pastry turns golden, 20-25 min.

14. 14

    Lower the oven to 180 °C (350 °F) and bake for 15-20 min more, until the filling bubbles through the slits.

15. 15

    Rest the pie for 15-20 min before serving with the warmed extra gravy.

Imported from appetitemag.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.