• For the base

  • 300g puff pastry

  • 1 egg and 1 extra egg yolk beaten together

  • For the Filling

  • 2 tbsp vegetable oil

  • 700g/1lb 9oz stewing beef, diced

  • 200g/7oz lamb kidney, diced

  • 2 medium onions, diced

  • 30g/1oz plain flour

  • 850ml/1½ pints beef stock

  • salt and freshly ground black pepper, to taste

  • a dash of Worcestershire sauce

  • To Serve

  • peas, cooked

  • carrots, cooked


  • 1.

    Heat the vegetable oil in a large frying pan, and use to seal the beef. Remove and set to one side.

  • 2.

    Brown the kidney in the same pan.

  • 3.

    Add the onions and cook for 3-4 minutes.

  • 4.

    Return the meat to the pan, sprinkle flour over and coat the meat and onions

  • 5.

    Add the stock to the pan, stir well and bring to the boil.

  • 6.

    Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.

  • 7.

    Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool slightly.

  • 8.

    Place the cooked meat mixture into a pie dish.

  • 9.

    Roll out the pastry to 5mm (¼in) thick and 5cm (2in) larger than the dish you are using.

  • 10.

    Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.

  • 11.

    Brush the surface with the beaten egg mixture.

  • 12.

    Bake for 30-40 minutes at 220C/425F/Gas 7.

  • 13.

    Serve with peas and carrots.

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