serves 4 ingredients

2 tablespoons vegetable oil 100g/4oz bacon, chopped

1 onion, chopped 500g/1lb 2oz chuck steak, diced

2 tablespoons plain flour 100g/4oz lamb’s kidneys 1 bouquet garni 400ml/14fl oz beef stock 100g/4oz button mushrooms 225g/8oz ready-made puff pastry beaten egg, to glaze salt and freshly ground black pepper

• Preheat the oven to 170°C/325°F/Gas mark 3.

• Heat the oil in a heavy pan, add the bacon and onion, and sautй, stirring, until lightly browned. Toss the steak in the flour, add to the pan in batches and sautй, stirring, until browned.

• Toss the kidneys in the flour, and add to the pan with the bouquet garni. Sautй until browned.

• Transfer the mixture to a casserole dish, then pour in the stock, cover and cook in the oven for 2 hours.

• Remove from the oven, stir in the mushrooms and season with salt and pepper. Leave to cool.

• Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry to 2cm/1in larger than the top of a 1.2 litre/2pt pie dish. Cut off a strip and fit around the dampened rim of the dish to make a collar. Brush the pastry with water.

• Tip the meat mixture into the dish. Lay the pastry round over the dish and press the edges together to seal. Knock up the edges with the back of a knife. Make a small slit in the pastry, brush with the beaten egg and bake in the oven for 20 minutes.

• Reduce the oven temperature to 180°C/350°F/Gas 4, and bake for a further 20 minutes. Serve hot.