Ingredients: - 
500g blade, chuck, gravy or crosscut beef steak, cut into bite-sized pieces,
4 sheep kidneys, trim off white fatty membrane and cut into bite-sized pieces,
1 onion, finely chopped,
1 Tbsp cooking oil
3 Tbsp plain flour,
1 carrot, diced,
Salt & pepper, to taste,
2 Tbsp worcestershire sauce,
400g block of flaky puff pastry
1 egg, lightly beaten - 

METHOD: - 
In a large pot, fry the onion in the oil. Add the beef and kidney, then sauté until browned. Sprinkle over the flour, coating the meat. Add the carrot, salt, pepper and sauce, as well as enough liquid (stock, vegetable water or water) to just cover the meat. Simmer gently for 1½-2 hours until the meat is tender.
Leave to cool (overnight if you wish).
When ready to cook the pie, preheat oven to 200°C fan bake.
Roll the pastry out to fit the pie dish of roughly 25cm, as well as a lid.
Line the pie dish with pastry and fill with the cold filling.
Brush the pastry edges with the beaten egg, then drape the lid over the filling, pressing the edges together to seal. Trim if you like a neat finish.
Brush the top with egg and make slits in the lid. Bake at 200°C for 30-45 mins or until the pie is golden.
Allow pie to settle for 10 mins before serving.
Serve with hot mashed potato, brussels sprouts, & gravy.