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!