Rich English steak and kidney pie Ingredients750g stewing beef, cubed8 lamb kidneys, cleaned and diced1 x 340ml can beer60ml (4 tbsp) cake flourSalt and freshly ground black pepper30ml (2 tbsp) butter30ml (2 tbsp) oil2 large onions, chopped250ml (1 cup) beef stock, plus extra250g button mushrooms, sliced30ml (2 tbsp) fresh chopped parsley2 large potatoes, peeled and cubed400g ready-made puff pastry1 egg, beaten, for brushingMethodCombine the beef and kidneys in a bowl. Pour over the beer, cover, and leave in the fridge for 2-4 hours.Drain off beer and reserve. Combine the flour and seasoning, then toss beef and kidneys in the seasoned flour.Heat butter and oil in a pan and fry onion until soft. Add beef and kidneys and brown on all sides. Add reserved beer, stock, mushrooms and parsley. Cover with a lid and simmer for 60-90 minutes, adding the potatoes after 45 minutes, with more stock if necessary.When potatoes are just tender, transfer mixture to an oven-proof dish. Roll out the pastry and cut a lid to fit the dish. Wet the edges of the dish, top with pastry and press edges down. Brush with beaten egg and bake in a preheated oven at 200ºC for 15-20 minutes until golden brown.You could also make individual pies in ramekins or small oven-proof dishes. They would require less baking - between 12 and 15 minutes.Serves 4-6..