Cheffy: easy meals

Method

1. Toss the steak and kidney in the flour and coat well.

2. Melt the butter and oil together in a large frying pan. Add the onions and mushrooms. Fry for 3-5 min until softened. Remove from pan with slotted spoon. Set aside.

3. Add the meat to the pan. Fry for 5-10 min until browned all over, stirring frequently to prevent burning.

4. Stir the onion and mushrooms into the pan. Combine the stock, wine, Worcestershire sauce and mustard in a jug. Gradually add to the meats, stirring constantly until all is incorporated. Cover. Bring to the boil. Simmer for 35-40 min, stirring occasionally until tender.

5. Preheat oven to 200°C.

6. Spoon the filling into a 1.10 litre/2pt ovenproof pie dish. Flatten over the surface.

7. Roll out the pastry on a lightly floured surface. Cut out thin strips to line the rim of the dish. Dampen the lip of the dish with a little cold water. Arrange the pastry around the edge.

8. Roll out the remaining pastry into a piece large enough to cover the pie. Dampen the pastry lip with a little water. Then lay the pastry over the pie. Trim off any excess pastry. Knock up the edges the flute, using your thumb and forefinger. Using a small sharp knife, make a cross in the top of the pastry, to release the steam.

9. Roll the reamining pastry out into 2 long thin strips. Twist together and arrange around the top of the pie, using a little water to attach. Cut out any remaining pastry into leaf shapes. Arrange around the top. In a small bowl, mix together the egg yolk and English mustard. Carefully brush over the pie, to glaze.

10. Cook in the oven for 20-30 min until well risen and golden brown.