Steak and Kidney Pie

Instructions

1. Prepare the meat
   Toss the beef and kidney pieces in the seasoned flour until well coated. Shake off any excess flour and set aside. This will help thicken the gravy during cooking.
2. Brown the meat
   Heat the oil in a large heavy-based pan over medium-high heat. Brown the meat in batches for 2-3 minutes per batch, transferring to a plate once browned. Don't overcrowd the pan or the meat will steam rather than brown.
3. Cook the vegetables
   In the same pan, reduce heat to medium and add the onions, carrots, and celery. Cook for 5-7 minutes until softened. Add the mushrooms and garlic, cooking for another 2-3 minutes until the mushrooms begin to release their moisture.
4. Simmer the filling
   Return the meat to the pan and add the beef stock, stout, Worcestershire sauce, and bay leaf. Bring to a simmer, then reduce heat to low, cover and cook for 1.5-2 hours until the meat is tender and the sauce has thickened. Stir occasionally to prevent sticking.
5. Cool the filling
   Remove from heat and let the filling cool completely. You can prepare this a day ahead and refrigerate overnight for even better flavor development. Remove the bay leaf before assembling the pie.
6. Prepare the pastry
   Preheat oven to 200°C (180°C fan/Gas 6). Roll out two-thirds of the pastry to about 3mm thick and use to line a 23cm pie dish. Fill with the cooled meat mixture, ensuring it's not overfilled.
7. Top and bake the pie
   Roll out the remaining pastry for the lid. Brush the edge of the base with beaten egg, then place the lid on top. Trim and crimp the edges to seal. Make a small hole in the center for steam to escape, then brush the top with beaten egg for a golden finish.
8. Bake to perfection
   Bake in the preheated oven for 35-40 minutes until the pastry is golden brown and crisp. Let the pie rest for 10 minutes before serving to allow the filling to settle.