Steak and Kidney Pie

1. Preheat the oven to 220C/425F/Gas 7
2. Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
   3–4 minutes
3. Return the beef to the pan, sprinkle flour over and coat the meat and onions
4. Add the stock to the pan, stir well and bring to the boil.
5. Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
6. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
7. Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
8. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
9. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
   30–40 minutes
10. Serve with creamy mash and steamed vegetables to soak up the gravy.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.