Preparation time is 35 minutes, cooking 45 minutes, marinade 4 to 24 hours.
- 2 pounds Chuck Steak, trimmed into ½ inch pieces – (910grams)
- 12oz Calf kidney, cored and chopped – (350ml)
- ¼ pt dark beer
- 4 tablespoons of lard – (60ml)
- 2 medium onions, sliced
- 3 tablespoons of flour – (45ml)
- 2 large mushrooms, sliced
- ¾ pt of beef stock– (175ml)
- 1 Bay leaf
- 4 sprigs of Thyme
- Salt & Pepper – to taste
- 8 oz of self-raising flour – (250ml)
- 4 oz of Shredded suet or lard – (125ml)
- Salt & pepper
- 2 tablespoons of cold water & more for dampening
- 1 egg yolk, mixed with a splash of milk
- In a large bowl place the steak pieces and calf kidneys and pour dark beer over top. Cover and leave for at least 4 hours or preferably overnight in the refrigerator.
- Preheat oven to 400°F
- Separate meat from marinade and reserve marinade for later use.
- In a large saucepan melt 1 tablespoon of lard, and gently fry sliced onions in the lard. Remove onions from saucepan and set aside.
- Season flour with salt and pepper and coat the pieces of meat with flour. Add another tablespoon of lard to saucepan, when melted, add floured meat in batches and fry until the pieces are browned on all sides. Add lard as needed.
- Return onions to saucepan and any left over flour, stir thoroughly. Add mushrooms, reserved marinade and stock. Bring slowly to a simmer, stirring sauce as the sauce thickens. Cover and cook gently for 1-½ hours.
- Remove herbs from gravy; add salt and pepper to taste. Transfer the mixture by pouring it into a deep pie dish, place a pie funnel in the middle and leave cool.
- For the pastry, sift flour into a bowl, add lard, season with salt and pepper and mix with hands. While mixing, sprinkle in 2 tablespoon of cold water, adding more as you mix with a knife. The dough will begin to clump together, using your hands, work it into smooth and elastic dough.
- Set sough aside for 5 minutes; lightly flour your surface and rolling pin.
- Roll out dough slightly thicker then usual, cut a 1-inch strip and lay it around the inside of the edge of the pie dish. Dampen the strip with water and put the pastry lid in place. Trim and crimp the edge of the pie crust, knocking it back with the flat bald of a knife, the edge will look as deep as possible. Make small steam hole in the centre. Varnish the pie lid with the egg wash.
- Place pie in the preheat oven for 15 minutes. Reduce heat to 350°F and continue baking until piecrust is golden brown, approximately 30 minutes.
- Serve warm and enjoy!