Individual steak and kidney pies
- 750g Butcher’s Selection Beef Braising Steak, cut into chunks
- 200g lamb kidney, trimmed and cut into chunks
- 4tbsp plain flour
- 2tbsp rapeseed oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and chopped
- 2 sticks celery, chopped
- 2tbsp flat-leaf parsley, finely chopped
- 1tbsp chopped thyme, plus extra to garnish
- 1tsp Worcestershire sauce
- 2 reduced-salt beef stock cubes, crumbled
- 2 bay leaves
- 375g Asda Ready Rolled Shortcrust Pastry
- 1 egg, beaten
Preheat the oven to 170C/150C Fan/Gas 3.
Toss the steak and kidney in the flour until well coated. Season generously with freshly ground black pepper.
Heat 1tbsp of the oil in a large hobproof casserole dish, add half the floured meat and cook until browned, stirring often. Remove with a slotted spoon and set aside. Repeat with the rest of the meat and set aside with the first batch. Add the onion, carrots and celery to the pan and cook, stirring, for 3-4 mins until softened but not browned.
Return the meat to the pan with the parsley, thyme, Worcestershire sauce, stock cubes, bay leaves and a grind of black pepper. Gradually stir in 700ml boiling water until combined. Bring to the boil, then transfer to the oven and braise for 1 hr. Cover the dish then cook for a further 1 hr until the meat is tender and the gravy has thickened. Remove from the oven and set aside to cool completely.
Increase the oven temperature to 200C/180C Fan/Gas 6.
Divide the meat between 6 individual pie dishes, reserving some of the gravy. Cut out 6 circles from the pastry, 1cm larger than the top of the dishes. Top each dish with a pastry circle, smoothing the excess down the sides. Crimp the edges of the pastry, brush with the egg then cut a small cross in the centre of each pie.
Bake on the middle shelf of the oven for 20 mins until the pastry is golden brown.
Heat the reserved gravy. Garnish the pies with extra thyme and serve with the gravy on the side.