Steak & Kidney Pie: the Way My Mother Made It!

I am a Brit living in Florida and brought this recipe with me when I moved here over 25 years ago - and it's still made on a regular basis. The secret is slow cooking the meat to increase the flavour. The addition of a good beer is optional and you may not want to do this if it is for children also. This recipe has a fairly long preparation time and should be cooked a day in advance of when you plan to eat it. A good steak & kidney pie should not be fancied up with exotic herbs, spices or vegetables. Some of my American friends have loved this pie although, on occasion, I had to substitute additional mushrooms (just before baking) for kidneys. You really don't taste the kidneys; they just enhance the flavour.

• Ready In: 3 hrs 30 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 1  lb beef steak
• 3 -4  ounces  lambs kidneys
• 1  beef stock cube
• 5 -6  fresh mushrooms, cut into quarters
•  flour
•  salt
•  pepper

Directions

1. Cut the meat into 1" cubes(approx.).
2. Cut up the kidneys into small pieces.
3. Season the flour with salt & pepper and place into a large Ziploc bag. Place the meat in the bag and move around until it is all coated with the flour
4. Place the meat into a tall sided frying pan.
5. Crumble in the stock cube and cover with just enough water to cover the meat.
6. Cook very slowly at about 200F for about 3 hours.
7. Let it become cold after cooking (covered dish in the fridge is fine).
8. When ready to make the pie, line a pie dish with shortcrust pastry, put in the meat and add the mushrooms.
9. Cover with puff pastry, having wet the shortcrust to encourage the puff pastry to stick to it.
10. Place in a 450F pre-heated oven for 20-30 minutes until the pastry is cooked
11. Serve hot with roast potatoes, carrots and gravy.