MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Steak & Kidney Pie with Guinness
  Categories: Pies, Mushrooms, Steak, Irish
       Yield: 6 servings
  
       2 lb Chuck Steak; trimmed, in
            -1.2 inch pieces
      12 oz Ox Kidney; Cored and Chopped
     1/4 pt Guinness
       4 tb Beef Dripping or Lard
       2 md Onions; Sliced
       3 tb Flour; Liberally Seasoned
       2 lg Mushrooms; Sliced
     3/4 pt Beef Stock or water
       1    Bay Leaf
       4    Thyme; Sprigs
 
 MMMMM-----------------------FOR THE PASTRY----------------------------
       8 oz Self-raising Flour
       4 oz Shredded Suet or Lard
            Salt and Pepper
       1    Egg yolk; mixed with a
            -splash of milk
  
   Place the steak and kidney in a bowl with the guinness and herbs.
   Cover and leave for at least 4 hours, preferably overnight. Drain the
   meat, reserving the marinade. Toss the meat in the seasoned flour.
   Heat 1 tsp of the dripping or lard in a large, heavy pan and gently
   fry the onions for five minutes. Remove the onions to a plate, add
   more of the dripping to the pan and fry the floured meat in batches
   until it’s browned on all sides. Return the onions and the rest of
   the meat and any remaining flour to the pan. Stir thoroughly, then
   add the mushrooms, marinade, herbs and stock or water. Bring slowly
   to a simmer, stirring as the sauce thickens, then cover the pan and
   cook gently for 1.5 hours. Taste the gravy, adjust the seasoning with
   salt and pepper and remove the herbs. Transfer to a deep pie dish,
   place a pie funnel in the middle and leave to cool.
   
   To Make the pastry. Sift the flour into a bowl. Sprinkle in the suet
   or add the lard, season with salt and pepper and mix lightly with
   your hands. Sprinkle in 2 tb of cold water, adding more as you mix
   with a knife. As it begins to clump together, use your hands to work
   it into a smooth, elastic dough. Leave to rest for five minutes, then
   roll out the pastry slightly thicker than normal. Cut a one-inch
   strip and lay it around the inside edge of the pie dish. Dampen it
   with water, then put the pastry lid in place. Trim and crimp the
   edge, knocking it back with the flat blade of a knife so that the
   actual edge looks as deep as possible. Make a small steamhole in the
   centre and cut some leaves from the pastry trimmings to decorate the
   top. Paint the pie lid with glaze. Bake in a pre-heated oven to
   200C/400F/Gas Mark 6 for 15 minutes. Lower the heat to 180C/350F/Gas
   mark 4 and cook for 30 minutes until the pastry is golden brown.
   
   Lindsay Bareham
  
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