Ingredients

• 1½ lb stewing steak, trimmed and cut into cubes
• ¼ lb ox kidney, prepared and chopped
• 1 onion, peeled and chopped
• 1 oz dripping
• 3 lb mushrooms, washed and sliced
• 1 rounded tablespoon plain flour
• 1 dessertspoon Worcester sauce
• 1 tablespoon tomato purée
• ¼ pint beef stock
•   salt
•   pepper
• 8 oz puff or shortcrust pastry, prepared
•   beaten egg, to glaze

Method

1. Trim and cut steak into cubes. Prepare kidney and chop. Peel and chop onion.
2. Melt fat, cook meats and onion till brown all over.
3. Add washed and sliced mushrooms, cook for ¼ minute.
4. Stir in flour, mix well, add Worcester sauce, tomato purée and stock. Season; bring to boil, stirring.
5. Cover and simmer about 1½ hours till steak is tender. Turn into 1½-pint pie dish and leave to cool.
6. Roll out pastry a little larger than top of dish, cut off 1-inch strip round edge. Damp rim of pie dish, lay on pastry strip and damp with water.
7. Place on pastry lid and press down edges firmly. Trim off surplus pastry, knock up and flute with back of knife.
8. Brush top of pie with beaten egg. Use pastry trimmings to make decorative leaves, place in position in centre of pie and brush with beaten egg. Make a hole in the centre of pie.
9. Leave in a cool place for 30 minutes. Bake just above centre of a hot oven (400°F / Mark 6) for about 30 minutes.

Notes