1 large onion, diced (each)
1 large carrot, diced (each)
1 cup button mushrooms, quartered
750 g gravy beef, cut into 2cm cubes
250 g lamb kidney (or beef kidney), diced
¼ cup plain flour, seasoned
1 tbsp tomato paste
2 (each) beef stock cubes
2 (each) bay leaves
1 ½ puff pastry sheets, thawed
1 egg yolk, lightly beaten
- Preheat the oven to 200°C (180°C fan forced). Spray a 1.5L capacity pie dish with cooking spray. Heat 1 tablespoon olive oil in a flameproof casserole pan over medium heat. Add onion and carrot and cook, stirring, for 3-4 min, or until softened. Add mushrooms and cook for 2 min, or until softened. Remove onion mixture and set aside.
- Dust beef and kidneys with seasoned flour, reserving any remaining flour. Add a further 1 tablespoon oil to pan and cook beef and kidneys for 3-5 min, or until browned. Return the onion mixture to the pan along with reserved flour and stir for 1 min
- Add tomato paste, stock cubes, bay leaves, 1¾ cups water and salt and pepper. Bring to the boil, then cover, reduce heat to low and simmer for 1 hr, stirring occasionally. Uncover and simmer for a further 30-40 min, or until sauce is thick. Remove and let cool to room temperature.
- Spoon meat into the pie dish and lay the whole pastry sheet over the top, re-rolling slightly if needed, to cover completely. Trim the edges, leaving enough to press under the rim. Seal edges with a fork and then use remaining pastry to cut out shapes to decorate the pie. Make 2 slits in top and brush with beaten egg yolk. Bake for 25-30 min or until golden. Serve pie with steamed seasonal vegies.