For 6 to 8 people

700g (1 1/2 lbs.) Stewing Steak
450g (1 lb) Ox Kidney
1 Tablespoon Sunflower Oil
450g (1 lb) Carrots
3 Large Onions
2 Tablespoons Seasoned Flour
30g (1 oz.) Butter
1 tablespoon Flour
300ml (10 fl oz.) Beef Stock
2 Tablespoons Worcestershire Sauce
350g (12 oz.) Puff Pastry
Set the Oven to 150C,300F, Gas 2.

Trim the beef and cut into bite sized chunks.
Cut open the kidney, remove and discard the white core.Cut this into pieces.
Toss both in the seasoned flour and fry quickly in the oil until browned.
Put to one side.
Peel and slice the onions and carrots and fry in the butter until they colour.
Stir in the flour, mix together well and then add the stock and the Worsestershire sauce.Bring to the boil add in the meats and simmer for 10 mts.
Pour into an oven proof casserole and cook at the pre set temperature until the beef is tender. (Between 1 1/2 and 2 hours)
Let this mixture cool. (It is probably easier to do this the day before you want to eat it)
Roll out the pastry to a piece at least 1 ins.wider on all sides than the dish.
Trim a thin strip off the outside and stick this on the top rim of your pie dish with water.Paint this with water and lay over the lid of pastry.Decorate with any trimmings if you like and press a fork gently along the rim to secure the lid.
Set the oven to Gas 7, 220 C, 425 F. Paint the top of the pastry with the egg wash and cook at this temperature for 10 mts. to brown the lid.
Now reduce the heat to Gas 4. 175 C, 350 F. and cook for a further 25 mts until the top is golden brown.
Traditionally served with mash potatoes and carrots.