A hearty pie makes for the ultimate in comfort food.


  • 225 g lamb’s kidneys
  • 700 g steak
  • 1 tblsp vegetable oil
  • knob of butter
  • 2 onions (chopped roughly)
  • 2 tblsp plain flour
  • 2 bay leaves
  • 4 spring of fresh thyme (leaves only)
  • 570 ml beef stock
  • 100 g wild mushrooms (sliced thickly)
  • 1 tblsp tomato puree
  • 1 tblsp worcestershire sauce
  • 3 tblsp chopped fresh parsley
  • salt and freshly ground black pepper
  • 1 packet puff pastry


  • Halve the kidneys and cut out the tubes. Rinse in cold water and peel off the skins. Cut in small pieces. Trim and cut the steak in cubes.
  • Heat oil and butter in a large pan, then fry the onions for 3-4 minutes, stirring. Fry the meat for 2-3 minutes until it loses its pink colour. Stir in the flour and cook for 2 minutes. Add the herbs and stock. Stir until thickened and coming to the boil.
  • Add mushrooms and puree, lower the heat and simmer, covered, for about 1 and a half hours until, the meat is tender.
  • When the meat is cooked, remove bay leaves, season with salt, pepper, Worcestershire sauce, then cool slightly.
  • Roll out the pastry on a floured surface to ¼" thick and 1" wider then a 1.2 Litre/2 pint pie dish. Cut out the lid so it is slightly bigger than the dish. Cut a strip of pastry the width of the rim. Stir the parsley in to the meat and transfer to the dish.
  • Brush the rim with egg, lay pastry strip on top and seal. Brush with egg and put lid on top. Seal the edges, knock them up with the back of a knife. Flute the edge. Cut a slit in the lid, brush with the egg (but not the edges or they won’t rise).
  • Bake for 20 minutes, then brush with egg again. Bake for 10 minutes until the pastry is golden

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