Steak, Kidney and Mushroom Pie in Potato Pastry

Name: Steak, Kidney and Mushroom Pie in Potato Pastry
Yield: Serves 4
Cuisine: British
Ingredients: Salt and freshly ground black pepper; 150 g (5 oz) self-raising flour; A little beaten egg, to glaze; 150 g (5 oz) unsalted butter, cut into small pieces; 5 tablespoons iced water; 100 g (4 oz) mashed potato (made without any milk, butter or cream), at room temperature; 50 g (2 oz) plain flour; 2 tablespoons tomato purée; 4 tablespoons Worcestershire sauce; 1 onion, finely chopped; 50 g (2 oz) unsalted butter; 4 tablespoons vegetable oil; 250 g (9 oz) veal kidneys, cut into 2.5cm (1in) cubes; 750 g (1 lb 10 oz) topside or chuck steak, cut into 2.5cm (1in) cubes; 750 ml (1¼ pints) beef stock; 250 g (9 oz) button mushrooms, halved; 300 ml (½ pint) stout

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

I have used a flaky potato pastry to top this classic British pie. Parsnip, Potato and Honey Mustard Mash makes an ideal accompaniment.

Ingredients

750 g (1 lb 10 oz) topside or chuck steak, cut into 2.5cm (1in) cubes

Europe
United Kingdom
Side dish
Pie

Method

To make the pastry, mix the flour and potatoes together, then rub in 100g (4oz) of the butter. Stir in the iced water and bring together into a dough. Place in a bowl, cover with a cloth and leave to rest for 30 minutes. Roll out the pastry into a 15 x 20cm (6 x 8in) rectangle, about 5mm (¼ in) thick. Dot half the remaining butter over two-thirds of it, then fold up the unbuttered third, follow