Tom Kitchin’s steak & kidney pie

This dish is the perfect comfort food — and adding bone marrow makes it extra special.

SERVES: 4 TAKES: 4 HRS 30 MINS INGREDIENTS

75g plain flour, plus extra for dusting

800g stewing steak, well trimmed and diced 200g ox kidney, trimmed and diced olive oil, for frying

100g smoked lardons

200g button mushrooms, trimmed, wiped

and quartered

2 carrots, peeled and chopped

1 bouquet garni

1 garlic clove, crushed

1 onion, chopped splash of Worcestershire sauce

1 litre beef stock

1 tbsp chopped parsley

500g puff pastry, thawed if frozen

1 egg, beaten

1 bone marrow piece, 7.5cm tall

METHOD

The filling can be made the night before (steps 1 to 4). Return to room temperature before using. To make the filling, place the flour in a shallow tray and season with salt and pepper. Use kitchen towel to ensure the steak and kidney are perfectly dry, then toss them in the flour and shake off the excess.

Heat a large flameproof casserole over a medium-high heat, then add a good splash of oil. Once the oil is hot, add the steak and kidney and fry until browned, then set aside to drain (you might have to do this in batches).

Wipe out the pan, then return it to the heat with another splash of oil. Once the oil is hot, add the lardons and sauté until they’re coloured all over and the fat is rendered.

Add the mushrooms, carrots, bouquet garni, garlic, onion and a pinch of salt and continue sautéing for 2-3 mins until the vegetables start to colour and soften.

Return the beef and kidney to the pan, along with a good splash of Worcestershire sauce. Pour in the beef stock and ensure the meat is submerged, adding water if necessary. Bring to the boil, then lower the heat. Season to taste, cover and leave to simmer for 2½ -3 hrs until the meat falls apart when pressed (check occasionally and top up with more water if needed). Set aside to cool.

When you’re ready to assemble the pie, heat oven to 220C, 200C fan, gas 7. Transfer the filling to a 2-litre pie dish, then stir in the parsley.

Set the pastry on a lightly floured surface and roll out with a lightly floured rolling pin until it’s 2cm thick and 6cm larger all round than your pie dish. From this, cut a long strip of pastry the width of the rim of the dish. Brush the rim of the dish with a little of the beaten egg, then cover it with the pastry strip. Cut out another piece of pastry large enough to cover the pie dish. Brush the first pastry strip with more egg, then place the larger piece on top and press the edges together to seal. Trim with a knife, then crimp the edges. Transfer the pie to a baking sheet and brush with more egg.

Cut three small steam holes in the centre of the pie. Bake for 10 mins, then lower the temperature to 200C, 180C fan, gas 6 and bake for 15-20 mins more until the filling bubbles and the pastry is golden-brown.

Meanwhile, season the bone marrow, then set on a baking tray. Roast for 8-10 mins, then remove and keep hot until the pie is baked.

Take the pie out of the oven and leave to stand for 5 mins. Cut a hole the size of the bone marrow in the centre of the pastry, then gently push the bone in. Season and serve.