In the winter I often make casseroles in large quantity so that I can freeze half for another time, so double this recipe if wished.

Ingredients

• 1 kilograms pre-cut beef steak and kidney mix
• 2 large onions, peeled and diced
• 250 grams mushrooms, sliced
• 2 cups mild beef stock or water
• ¼ cup beef-flavoured gravy powder
• ½-1 teaspoon ground black pepper
• 1 bouquet garni, optional

Pie topping

• 400 gram block frozen puff pastry, defrosted
• milk or 1 egg, beaten for glazing

Method

1. Preheat the oven to 160ºC.
2. Heat a good dash of oil in a fryingpan and in batches, brown the beef steak and kidney over a high heat. Transfer to a casserole.
3. Add a little exta oil to the pan and cook the onions until golden. Stir one cup of stock or water into the pan. Scrape all the sediment off the base of the pan as it adds flavour.
4. Transfer the onions and stock to the casserole and stir in the remaining stock and gravy powder. Season with the pepper and bouquet garni if using. Cover.
5. Cook in the preheated oven for 1½-2 hours or until the meat is beautifully tender. Remove the bouquet garni before serving or allow to cool and cover with puff pastry for a delicious pie.
6. Pie
7. Preheat the oven to 220ºC and place the oven rack just above centre.
8. Transfer the colled or chilled casserole to an 8-cup capacity pie dish. Sit a pie funnel firmly in the centre.
9. On a lightly floured bench, roll the pastry out until it is 2cm larges than the pie dish. Allow to stand for 5 minutes for the pastry to relax. Cut sufficient 1cm-wide strips to go around the edge of the pie dish. BRush the pie dish edge with water and press the pastry stirps on top. Brush the pastry edges with milk or beaten egg.
10. Roll the large piece of pastry over the filling and press the two pastry edges together firmly. Trim excess pastry. BRush top with milk or beaten egg to glaze.
11. Bake in the preheated oven for 20 minutesor until the pastry is well risen and golden and the pie filling hot.

Cooks Tips

If you are not buying pre-mixed diced beef and kidneys, allow about ¼ kidney to beef. You could add ¼ cup tomato paste or sauce. Use 2 cups red wien or 1 cup beef stock. Use half dark beef and stock. Add ½ tablespoon of curry powder and ¼ cup Worcestershire sauce for a twist.