Instructions

1. Cut the steak into bite size chunks and set aside. Snip the white core away from the kidney’s middle and discard. Cut the kidney into small pieces. Season both, then toss in the flour.
2. Heat 3 tablespoons of oil in a large saucepan or casserole dish on a high heat. Brown the meat until well coloured all over. Set aside.
3. Add another tablespoon of oil, half the butter and the mushrooms to the pan and fry briefly over a medium heat. Set aside with the steak and kidney.
4. Add the last oil and butter to the pan with the onions and sugar and fry over a medium-high heat for 10-12 minutes, stirring now and then, until soft and browned.
5. Stir in the flour from used to cover the steak, then gradually add the stock and bring to the boil, stirring, until thickened.
6. Return the beef, kidney and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce and seasoning.
7. Partially cover and simmer for 1 1/2 hours until the steak is just tender and the sauce has reduced a little and thickened.
8. Remove the bay leaves and thyme, adjust the seasoning and spoon the mixture into a deep 1.2-litre pie dish. Push a pie funnel into the centre of the mixture and leave to cool.
9. Roll out the pastry on a lightly floured surface until it is 2.5cm larger than the top of the pie dish. Cut off a thin strip from all around the edge, brush it with beaten egg and press around the rim of the pie dish. Brush the rim with more egg.
10. Cut a small cross into the centre of the pastry and lift onto the rim. Press together to seal and trim the excess and crimp the edges with a knife or fork.
11. Allow to cool in the fridge for 20 minutes.
12. Preheat the oven to 200°C/fan180°C/gas 6.
13. Brush the top of the pie with the egg to glaze, then bake for 30-35 minutes until the pastry is crisp and golden.