STEAK AND KIDNEY PIE

I haven't made a steak and kidney pie for years . No need to heat your oven at this point . Dice 600 gm of chuck steak , trim and dice 1 lamb kidney . Sprinkle with 2 tbs of flour . Melt 1 tbs of rice bran oil with 1 tbs of marg/ butter or ghee in a pan over a medium heat . Peel and chop 2 medium onions Cook the onion in the pan until it softens . Add the steak and diced kidney Cook till browned all over . Add 250 ml of red wine to the pan and simmer till reduced by 1/2 . Now add 330 ml of beef stock , stir through 2 tbs of chopped parsley , 2 tbs of minced garlic , 1x 400gm can of whole champignons and 1 tbs of tomato paste . Make a paste with 1 tbs of arrowroot flour with a little water , stir through the mixture. Season with salt and cracked pepper . Simmer gently , uncovered for 1 and 1/2 hours and let the liquid reduce and sauce thicken . Then remove from the heat and allow to cool completely . Preheat your oven to 200deg C. Lightly spray a pie dish with cooking oil and line the dish with a sheet of shortcrust pastry over the base and sides , round off the corners of the pastry sheet . Fill with the steak and kidney mixture Sprinkle with any remaining chopped parsley . Finish off with another sheet of pastry over the top and pinch the edges of the 2 sheets together . Lightly beat an egg and brush over the pastry lid . Bake in the preheated oven for 40 minutes and the pastry is golden . Or alternatively use your pie maker following manufacturers directions .