Ingredients – Serves 8
- 1kg Steak and kidney (park farm)
- 2 onions
- 1 can Guinness
- 2 cloves garlic
- 700g Chestnut mushrooms
- 2 bay leaves
- Beef stock
To make the shortcrust pastry
Using your fingertips mix the flour and butter until you have a breadcrumb type mixture. Add enough water, slowly, till the mixture binds together. Wrap in clingfilm and store in fridge (take out an hour before you need to use)
To make the filling
Marinate the steak and kidney overnight in guinness and one chopped onion. Pour away the excess guinness and pat dry the meat. To lightly flour the meat you can place it all in a plastic bag and shake.
Brown off the meat in batches and transfer to a casserole dish. Soften the remaining onion and garlic, add to casserole, along with mushrooms. Cover casserole with half beef stock and the rest of the guinness. Place in oven and cook for 90 minutes at 200C???
Once cooked, remove from oven and cool. Roll out pastry. Pour casserole into a pie dish and cover with pastry. Poke a few holes in the top and brush with egg yolk.
Place back in oven for 35 minutes at 210c.
Serve with sauteed potatoes and carrots with thyme, butter and garlic.