Ingredients

• 30ml/2 tbsp sunflower oil

• 1 onion, chopped

• 115g/4 oz bacon, finely chopped

• 500g/1 1/4 lb chuck steak, diced

• 25g/1 oz plain flour

• 115g/4 oz lamb's kidneys

• 400ml/14 fl oz beef stock

• large bouquet garni

• 115g/4 oz button mushrooms

• 225g/8 oz ready-made puff pastry

• beaten egg, to glaze

• salt and ground black pepper

Serves 4

Method:

1. Preheat the oven to 160C. Heat the oil in a heavy-based saucepan and cook the bacon and onion until lightly browned.

2. Toss the steak in the flour. Stir the meat into the pan in batches and cook, stirring, until browned. Toss the kidneys in flour; add to the pan with the bouquet garni.

3. Transfer to a casserole dish then pour in the stock, cover with a tight-fitting lid and cook in the oven for 2 hours. Stir in the mushrooms and seasoning and leave to cool.

4. Preheat the oven to 220C. Roll out the pastry to 2cm/3/4 in  larger than the top of a 1.2 liter pie dish. Cut off a pastry strip and then fit it around the dampened rim of the dish. Brush the pastry strip with water.

5. Tip the meat mixture into the dish. Lay the pastry over the dish, press the edges together to seal, then knock them up with the back of a knife.

6. Make a small slit in the pastry, brush with beaten egg and bake for 20 minutes. Lower the oven temperature to 180C and bake for a further 20 minutes, until the pastry is risen, golden and crisp.