Recipe supplied by Les Routiers by chef Mark Armes and is on The Wig and Pen menu in Norfolk.
For the pastry
750g/1lb 6oz plain flour
375g/13oz margarine or butter
2 eggs, beaten
pinch of salt
For the filling
1kg/2lb 2oz diced stewing steak
250g/9oz diced ox kidneys
250g/9oz quartered mushrooms
2 litres beef stock
pinch of chopped fresh oregano
pinch of chopped fresh basil
1/2 pint/300ml of rich, dark ale
2 tbsp vegetable oil
salt and freshly ground black pepper
Heat the oil in a saucepan, then add the beef and kidneys. Stir with a wooden spoon, allowing the meat to brown and the juices to ooze from the beef. Continue cooking until all the juices have reduced, then cover with the stock, reduce the heat and simmer for 1 hour.
Meanwhile, prepare the pastry. In a large bowl or food processor, add the flour, margarine and salt and blend to a fine sandy texture. Add the eggs and water and form into a firm but not over dry pastry. On a floured surface, roll out half the pastry to around 3mm thick and line a lightly oiled 10-inch round pie dish.
After 1 hour of simmering the meat, check it is tender. If tender, drain, saving any remaining stock. Add the flour and stir into the beef. Return to a low heat, stirring continually for 5 minutes to cook the flour.
Add the chopped herbs, beer and enough stock to cover the meat. Add the mushrooms, season to taste and simmer on a low heat for 15-20 minutes more.
Preheat the oven to 180C (Gas mark 6). Transfer the prepared filling to the pastry-lined dish, and with cold water moisten the pastry edge. Roll out the other half of the pastry and lay across the top of the pie. Press down gently to seal the pastry, crimp the join and trim off excess pastry from the outside of the dish.
Brush the top with beaten egg, make four incisions to allow steam to escape and bake for 50 minutes to 1 hour until the pastry is cooked and the top is golden brown.