Steak and Kidney Pie

681g lean stewing steak
113g lambs kidney
1 level tbsp cornflour
2 tsp mustard powder
salt and freshly ground black pepper
I onion
2 garlic cloves
Fry Light
568ml beef stock made with Bovril
I bay leaf
1 tsp freshly chopped thyme
150g pack puff pastry
1 egg

The pie can be frozen, before baking, for up to one month.
Serve with green veg and a carrot and swede or celeriac mash!

Preheat the oven to 220C/425F/Gas7. Remove all the visible fat from the steak and cut into cubes.
Clean and trim the kidneys and slice thickly.
Place all of the meat in a bowl, sprinkle over the cornflour, mustard and seasoning and toss to coat well.
Peel and slice the onion, peel and crush the garlic and soften in a little Fry Light.
Add the meat and fry fro a further 3-4 minutes.
Add the stock, bayleaf and thyme, bring it to the boil, cover and simmer for 1.5 hours, stirring occasionally until the meat is tender. Transfer to a 20cm pie dish.
Roll the pastry out to form a circle slightly larger than the pie dish. Beat the egg, brush over the rim of the pie dish, place the pastry over the top, trim the edges and press down to seal. Brush the pastry with the remaining egg and bake for 15 - 20 mins until the pastry is risen and golden.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user PILLYWIGGIN.