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2 lb Steak, cut into 1-inch pieces
12 oz Ox Kidney, cored and chopped
0.25 pint Guinness
4 Tablespoons Beef Dripping or Lard
2 medium Onions, sliced
3 Tablespoons Flour
2 large Mushrooms, sliced
0.75 pint Beef Stock or Water
1 Bay Leaf
4 Thyme sprigs
For the Pastry
8 oz self-raising Flour
4 oz Shredded Suet or Lard
Salt and Pepper, to taste
1 Egg yolk, mixed with a little Milk
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Place the steak and kidney in a bowl with the guinness and herbs. Cover and leave for at least 4 hours, preferably overnight. Drain the meat, reserving the marinade. Toss the meat in the seasoned flour. Heat 1 teaspoon of the dripping or lard in a large, heavy pan and gently fry the Onions for 5 minutes. Remove the onions to a plate, add more of the dripping to the pan and fry the floured meat in batches until it's brown on all sides. Return the onions and the rest of the meat and any remaining flour to the pan. Stir thoroughly, then add the mushrooms, marinade, herbs and stock or Water. Bring slowly to a simmer, stirring as the sauce thickens, then cover the pan and cook gently for 1.5 hours. Taste the gravy, adjust the seasoning with salt and pepper and remove the herbs. Transfer to a deep pie dish, place a pie funnel in the middle and leave to cool.
For the Pastry
Sift the flour into a bowl. Sprinkle in the suet or add the lard, season with salt and pepper and mix lightly with your hands. Sprinkle in 2 Tablespoons of cold Water, adding more as you mix with a knife. As it begins to clump together, use your hands to work it into a smooth, elastic dough. Leave to rest for 5 minutes, then roll out the pastry slightly thicker than normal. Cut a 1-inch strip and lay it around the inside edge of the pie dish. Dampen it with water, then put the pastry lid in place. Trim and crimp the edge, knocking it back with the flat blade of a knife so that the actual edge looks as deep as possible. Make a small steamhole in the centre and cut some leaves from the pastry trimmings to decorate the top. Paint the pie lid with glaze. Bake in a pre-heated oven to 200°C or 400°F or Gas Mark 6 for 15 minutes. Lower the heat to 180°C or 350°F or Gas mark 4 and cook for 30 minutes until the pastry is golden brown.
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