This pub classic is much simpler to make and is a great alternative to a Sunday roast. Serve with seasonal greens or a fresh salad. 

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 2 hours 45 minutes

What You’ll Need: 

• 450g/1lb lean braising or stewing steak, cut into 2.5cm/1inch cubes
• 225g/8oz ox kidney, cored and cut into small chunks
• 15ml/1tbsp sunflower oil
• 1 onion, peeled and sliced
• 100g/4oz chestnut mushrooms, quartered
• 15ml/1tbsp plain flour
• 450ml/¾pint good, hot beef stock
• 1 sachet bouquet garni
• 200ml/7floz stout or brown ale
• Salt and freshly milled black pepper
• 500g/1lb 2oz prepared shortcrust pastry
• 1 egg, beaten

What To Do: 

1. Heat the oil in a large casserole dish and cook the beef for 3-4 minutes until brown.
2. Add the onion and mushrooms and cook for 4-5 minutes until coloured. Add the kidneys and cook for 1-2 minutes. Sprinkle over the flour.
3. Add the stock, bouquet garni, stout and seasoning. Bring to the boil, reduce the heat, cover and cook for 2 hours until the meat is tender. Remove the bouquet garni and spoon the mixture into 4x 300ml/½pint individual pie dishes.
4. Preheat the oven to Gas mark 5, 190°C,375°F. Roll out the pastry and cut out four lids 1cm/½inch larger than the surface of each dish. Dampen the edges of each dish with a little water and place the pastry lid on top of the meat filling.
5. Trim off any excess pastry and lightly press the edges to seal. Brush with beaten egg and bake for 35-40 minutes until the pastry is golden.
6. Serve with fat chips and seasonal vegetables or salad.

Recipe from Simplybeefandlamb.co.uk.