Steak And Kidney Pie - cooking recipe

Ingredients

10 oz lamb's kidneys, trimmed and quartered
1 tbsp Worcestershire sauce
2 tbsp vegetable oil
2 1/4 lbs beef chuck roast, trimmed and cubed
1/4 cup flour, seasoned with salt and pepper
2 None onions, chopped
2 cloves garlic, crushed
1 cup beef stock
1/2 cup red wine
1 None bouquet garni
1 sheet frozen puff pastry, thawed
1 None egg, lightly beaten

Preparation

Combine kidneys and Worcestershire sauce in a medium bowl. Heat half the oil in a heavy-bottomed saucepan on medium heat. Saute kidneys, until lightly browned. Transfer a large bowl.
Heat remaining oil in same pan. Dust beef in flour, shaking off excess. Cook in two batches, 5-6 mins, until well browned. Transfer to bowl with kidneys.
Saute onion and garlic in the same pan, for 3 mins, until tender. Return kidneys and beef to pan with stock, 1 cup water, wine and bouquet garni. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour. Uncover and simmer for 30-40 mins, until sauce thickens.
Preheat the oven to 425\u00b0F. Spoon meat and gravy into a 1 1/2-quart baking dish. Place pastry on top of filling. Brush with egg. Cut 3-4 slits in top of pie. Place on a baking pan.
Bake 10 mins. Reduce oven temperature to 350\u00b0F. Bake for further 15-20 mins, until pastry is crisp and golden. Serve with vegetables of choice.