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Old-fashioned Steak And Kidney Pie

Old-Fashioned Steak and Kidney Pie

Serves 4
  
  25 g/1 oz/1/4 cup plain flour
  a pinch of mustard powder
  a pinch of ground mace
  salt and freshly ground pepper
  450 gr/1b braising steak, cubed
  100 gr/4oz ox kidney, cubed
  100 gr/4oz mushrooms, chopped
  1 onion, chopped
  1 garlic clove, crushed
  300 ml/1/2 pt/1 1/4 cups beef stock
  150 ml/1/4pt/2/3 cup port
  2.5 ml/1/2 tsp Worcestershire sauce
  1 hard-boiled egg, sliced
  225 g/8oz short crust pastry
  1 egg, beaten


Mix together the flour, mustard and mace and season to taste.  Toss
the steak and kidney in the seasoned flour, then place in a casserole
dish with the mushrooms, onion and garlic.  Mix together the stock,
port and Worcestershire sauce and pour over the meat.  Cover and cook
in a preheated oven at 150 C/300 F/gas mark 3 for 3 hours until the
meat is tender.  Remove from the oven, chill and skim any fat from the
top.  Transfer the meat and gravy to a pie dish and lay the egg slices
over the top.  roll out the pastry on a lightly floured surface and
use to cover the pie.  Brush with beaten egg then bake in a preheated
oven at 200 C/400 F/gas mark 6 for 30 minutes until the pie is golden
brown.