Steak and Kidney Pie

Step by stepInstructions

1. Season the beef and kidney and toss with the flour. Heat the oil in a Dutch oven over medium-high heat and brown the meat in batches; set aside.
2. Add the onion and carrots to the pot and cook until softened, about 6 minutes. Return the meat with any juices.
3. Pour in the broth and ale, scraping up the browned bits; add the Worcestershire sauce and bay leaves. Simmer gently, covered, until the beef is tender, about 1 1/2 hours. Uncover and simmer 15 minutes to thicken; season.
4. Heat the oven to 400°F. Spoon the filling into a 9-inch pie dish; let cool slightly.
5. Roll the pastry slightly larger than the dish and lay it over the filling, tucking the edges under and crimping. Cut 3 slits and brush with egg wash.
6. Bake until the pastry is puffed and deep golden, 30-35 minutes. Rest 10 minutes before serving.