Special equipment:
7in (18cm) metal pie dish or cake pan

For the filling:
1⁄4 cup olive oil, plus extra for greasing
2 onions, roughly chopped
4oz (100g) button mushrooms, wiped,
halved or quartered, if necessary
1lb 5oz (600g) chuck roast, in 11⁄4in (3cm) chunks
sea salt and freshly ground black pepper
1⁄4 cup all-purpose flour
2 cups beef stock
large sprig of thyme
2 tbsp unsalted butter, softened
4 fresh lamb’s kidneys, about 7oz (200g)

For the crust pastry:
1 1⁄2 cups all-purpose flour
1 tsp baking powder
3⁄4 cup cold vegetable shortening, diced
1⁄2 tsp salt
1 egg, beaten, for glazing

Method:
1 In a pan, heat 2 tablespoons of oil and cook the onion for 5 minutes, until softened but not browned. Add the mushrooms and cook for 3–4 minutes until they begin to color in places. Remove the vegetables from the pan with a slotted spoon and set aside.

2 Toss the diced steak in 2 tablespoons of seasoned flour. Heat the remaining oil in the pan, on high heat, and cook the meat until browned. Be sure not to overcrowd the pan or the meat will begin to steam rather than brown. Remove the meat as it cooks and add it to the vegetables.

3 Once the meat is seared, return it and thevegetables to the pan. Cover with the beef stock. Season, add the thyme, and bring to a boil. When boiled, reduce the heat to low, cover, and cook for 2–21⁄2 hours, until tender.

4 Rub together the flour, baking powder, salt, and shortening until it looks like crumbs. Add enough cold water to bring the mixture together to a soft dough. Wrap in plastic wrap. Rest the dough for at least 1 hour.

5 Make a paste out of 2 tablespoons of flour mashed into the butter. Uncover the stew and increase the heat. When it begins to boil, add the flour mixture a little at a time, stirring. Reduce the heat and cook over low heat for 30 minutes, until the sauce thickens.

6 Preheat the oven to 350°F (180°C). Trim the kidneys of any skin, cut out the central core, and cut into chunks. Add them to the stew. Roll out the pastry on a floured surface into an 8 x 16in (20 x 40cm) rectangle. It should be 1⁄8-1⁄4in (3–5mm) thick. Place the pie dish onto a short edge of the pastry and cut a circle around it for the lid.

7 Oil the pan, trim the remaining pastry, and use it to line the pie dish, allowing the sides to overhang. Fill the case with the pie filling and brush egg around the edges of the pastry. Top with the disk of pastry and press down around the edges to seal.

8 Brush the pie with egg, then cut 2 small slits in the top to allow the steam to escape. Bake in the middle of the preheated oven for 40–45 minutes, until golden brown. Remove the pie from the oven and allow it to cool for at least 5 minutes before serving.

PREPARE AHEAD:
The filling can be made 2 days ahead and chilled until needed. Do not add the uncooked kidneys until you are ready to bake the pie. This pie is best eaten the day it is made, but can be chilled overnight. Reheat well before eating.

Steak and Kidney Double Crust Pie