A classic re-invented with a super easy pastry topping. It's an all time family favourite which can be turned into something really special with this quick grated pastry and cheese topping. Just grate a packet of short pastry together with cheese and that's it!

Ingredients

• 750-1kg New Zealand Quality Mark beef chuck steak, well trimmed
• 250 grams beef kidney
• about ¼ cup seasoned flour
• 4-6 tblsp oil
• 2 medium-sized onions, peeled and finely chopped
• 200 grams mushrooms, diced
• 1 cup red wine
• 1 cup beef stock
• salt and pepper to season

Pastry

• 1 cup grated cheddar cheese
• 2 x 400g blocks savoury short pastry

Method

1. Cut the steak into 3cm pieces. Remove any white core from the kidney and then cut into 1½-2 cm pieces.
2. Toss the beef and kidneys in the seasoned flour to coat. (I use a plastic bag for this).
3. Heat half the oil in a flameproof casserole and begin to brown the beef and kidney in batches. Set aside.
4. Add the remaining oil to the casserole and add the onion and cook until just lightly coloured.
5. Return the meat to the casserole with the mushrooms, red wine and beef stock. Stir well, season with pepper and then cover.
6. Bake at 160°C for 1½-2 hours or until the meat is tender. (It can be cooked at 140°C for 2½ hours). Taste and season with salt.
7. Transfer the mixture to six 1-cup capacity pie dishes. Scatter the cheese pastry evenly on top of the dishes.
8. Bake at 220°C for 12-15 minutes or just until the pastry is cooked. Serve with your favourite vegetables.

Cheese Pastry

1. Grate the blocks on savoury pastry and toss with the grated cheese to mix evenly.

Cooks Tips

- Add about 12 cooked mussels diced into largish pieces in place or with the mushrooms and at the same time. - Add 12 oysters just before serving allowing enough time for the oysters to warm through. - Add 4 rashers of diced bacon when browning the onions. - Quite often you can buy prepared mixes of steak and kidney at the butchers. These mixes are great saving time and cost.