Steak and Kidney Pie

1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the vegetable oil in a large frying pan and brown the beef all over, working in batches if you need to, then set it aside. Brown the kidneys on both sides in the same pan, then add the onions and cook for 3 to 4 minutes.
3. Return the beef to the pan, sprinkle over the flour and turn the meat and onions to coat them.
4. Pour in the stock, stir well and bring to the boil.
5. Turn the heat down and simmer, uncovered, for 1½ hours, adding more stock if the liquid reduces too far.
6. Take it off the heat, add the salt, pepper and Worcestershire sauce, and leave it to cool completely, then spoon the meat mixture into a pie dish.
7. Roll out the pastry to 5mm thick and 5cm larger than the dish.
8. Lift the pastry on the rolling pin and lay it over the pie dish. Trim and crimp the edges with your fingers and thumb.
9. Brush the surface with the beaten egg and bake for 30 to 40 minutes, until golden brown and puffed.
10. Serve with creamy mash and steamed vegetables to mop up the gravy.

Tips from the ZestyPlate Kitchen

• Brown the meat properly, in batches, to build the deep flavour that carries the gravy.
• Simmer the filling low and slow until the meat is genuinely tender.
• Cool the filling before the pastry goes on, or the lid will start to melt.
• Brush the top with egg wash for a glossy, golden crust.