Steak and Kidney Pie

Preheat the oven to 220C/425F/Gas 7

Chauffer the Huile végétale in a large frying pan, and brown the Bœuf all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan

Ajouter the onions and Cuire for 3-4 minutes.

Return the Bœuf to the pan, sprinkle Farine over and coat the meat and onions

Ajouter the stock to the pan, Remuer well and bring to the Bouillir.

Turn the Chauffer down and Mijoter for 1½ hours without a lid

If the liquid evaporates too much, Ajouter more stock.

Retirer from the Chauffer

Ajouter Sel, Poivre 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 Œuf mixture and Cuire au four for 30-40 minutes until golden-brown and puffed.

Servir with creamy mash and steamed vegetables to soak up the gravy.