The Windmill’s Award-Winning Steak & Kidney Pie
2 hours prep, 45 minutes cook
Serves 6
Ingredients
3kg of beef skirt
900g ox kidney
150g beef dripping
900g field mushrooms
450g sliced white onion
75g plain flour
75ml Worcester sauce
50g English mustard
38ml mushroom ketchup
3 bay leaves
2 sprigs of thyme
1.5 pints Young’s Bitter
500ml beef stock
Fresh parsley
Salt and pepper to season
For the top
400g self-raising flour
200g shredded suet
1 egg
Fresh parsley
Method
Take the meat out of the fridge at least two hours before cooking and leave in a cool, dry place.
Heat the dripping in a saucepan, then add the sliced onions. Cook until soft, but not coloured, then add the beef skirt and colour lightly.
Add the plain flour then turn up the heat to brown the meat. Add the ox kidney and all other ingredients, except the beer and stock. Combine well.
Gradually add the stock and beer then simmer gently until the meat is tender. Mix in the fresh parsley then transfer to a pie dish. Set aside.
Sieve the self-raising flour into a bowl then add the shredded suet, fresh parsley and seasoning. Gradually add fresh, cold water and combine gently – avoid over-working the pastry. It’s ready when the mixture comes away from the sides of the bowl.
Roll the pastry into a ball and cover in cling film. Place in the fridge for 30 minutes.
Heat the oven to 200°C/ Fan 170/ Gas 6. Roll out the pastry until it’s around 1cm thick then cover the pie mixture. Brush with a beaten egg then place in the oven for 45 minutes.
Leave to rest for 5 minutes then serve piping hot with creamy mash and plenty of gravy!
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Great British Food Awards
Award winning foods
A proper British pie with melted Stilton magic
Rooted in tradition and packed with bold, comforting flavour, this Nottinghamshire pie brings together some of Britain’s finest ingredients in one deeply satisfying dish…