Instruction

• Preheat the oven to 220C/425F/Gas 7 Heat the vegetable oil in a large frying pan, and brown the beef all over
• (You may need to do this in batches
• ) Set aside, then brown the kidneys on both sides in the same pan
• Add the onions and cook for 3-4 minutes
• Return the beef to the pan, sprinkle flour over and coat the meat and onions Add the stock to the pan, stir well and bring to the boil
• Turn the heat down and simmer for 1½ hours without a lid
• If the liquid evaporates too much, add more stock
• Remove from the heat
• Add salt, pepper and Worcestershire sauce and allow to cool completely
• Place the cooked meat mixture into a pie dish
• Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using
• Using a rolling pin, lift the pastry and place it over the top of the pie dish
• Trim and crimp the edges with your fingers and thumb
• Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed
• Serve with creamy mash and steamed vegetables to soak up the gravy