Proper Steak & Kidney Pie

Serves 6 | Ready in 3 hours (allowing for cooling time)

Sumptuous chunks of grass fed steak and kidney in an oh-so-savoury gravy with onion and mushroom, tucked in a puff pastry pie, seasoned with sea salt and cracked black pepper. A classic and cosy dinner for when the nights start drawing in.

• 1 Pack of our grass fed diced steak + kidney
• 1 Onion, diced
• 6 Mushrooms, diced (optional)
• 250ml Beef stock
• 50g ish Butter, for frying
• 500g Puff pastry 
• 1tsp Wholegrain mustard
• Salt & pepper

Line your pie dish with the puff pastry, pour in your baking beans or dried chickpeas and place into a preheated oven at 180C. Bake for 20 mins until just about cooked through before removing from the oven and setting aside.

In a large saucepan, add your butter and place on a high heat. Add in your mushrooms, onion and the steak and kidney mix. Stir regularly until the onions get some colour then turn down to a low heat. Add the beef stock, mustard and salt and pepper to taste (we like lots of black pepper in ours). Allow this to simmer and reduce for about 30 mins, then set aside to cool. Very important. Then preheat your oven to 200C.

Once cool, pour your mix into the pastry pie and lay the rest of your pastry on top to create the lid. You can keep it simple or get jazzy with the pastry decorations, just make sure you egg wash the top before placing into the oven for 45 minutes.

Remove from the oven once it's golden brown and serve with buttery mash, seasonal greens and some homemade gravy. Proper comfort food.