Autumn nights are drawing in - and what better sight to come home to than a proper pie.
This ‘A bitter that, steak and kidney pie’ from The Brew Foundation features in the Sheffield Cookbook: Second Helpings.
You will need a lidded casserole dish that can go on the hob and into the oven and a pie dish.
The cookbook is available to buy from Amazon, Waterstone’s, and venues featured.
4 tbsp oil
2 onions, chopped
1kg stewing beef, diced into 2cm pieces
3 lamb’s kidnys, middle white bits removed, chopped
400ml Bitter That
300ml beef stock
500g mushrooms, sliced
1 pack of ready-made puff pastry
1 egg, lightly beaten
Sea salt and pepper
Preheat the oven to 160°c/140°c fan/gas 3.
Heat a tablespoon of the oil in an ovenproof casserole and gently fry the onions for about five minutes until soft.
Remove with a slotted spoon and set aside.
Season the flour and toss the steak and kidney in it. Add a little more oil to the pan and, over a medium heat brown the meat. You may have to do this in batches. Remove with a slotted spoon and set aside.
Add some of the beer to the pan to deglaze it. Scrape well using a wooden spatula and then add the rest of the beer and the stock. Return the onions, steak and kidney to the casserole and gradually bring to the boil, stirring well. Put a lid on the casserole and place in the oven for 1 hour 30 minutes.
Heat the butter in a frying pan. Add the mushrooms and fry briskly for a couple of minutes. Stir into the casserole. Continue to cook for a further hour.
Remove from the oven, check the seasoning and leave to cool.
Allow the pastry to come up to room temperature and then follow the instructions on the pack. Preheat the oven to 220°c/200°c fan/gas 7.
Spoon the pie filling into a suitable pie dish. Place the pastry over the filling, trim and crimp the edges. Make hole in the middle for the steam to escape. Brush the surface of the pie with the beaten egg. Bake for about 30 minutes until the pastry is golden.