Healthy Steak and Kidney Pie with Garlic Mash Recipe

or two people, you will require:

1lb (450g) of steak (diced)
1lb (450g) of ox kidneys (cleaned and diced)
1 small onion (halved then sliced)
1 pint (550ml) of fresh beef stock (a recipe can be found further down this page)
1/2 pint (275ml) of full bodied red wine
1 tbsp of plain flour
1/2 tsp of dried thyme
1/2lb (225g) of puff pastry
1 small egg for glazing (beaten)
1lb (450g) of potatoes (peeled and chunked)
Handful of flat leafed parsley (roughly chopped)
2 garlic cloves (crushed)
2 tbsp of frozen peas
Olive oil
Freshly ground black pepper

Put the flour in to a large bowl and season well with pepper. Add the beef and the kidney and mix well, ensuring each piece is coated. In a large, non-stick pan, put a drizzle of olive oil, bring up to a heat and brown the meat, adding the onion for the last minute. Pour in the stock and wine and add the thyme. Bring up to a simmer and continue to simmer for 1 1/2 to 2 hours, stirring occasionally, until the stock is lush and thick and the meat tender. A "skin" may form and re-form on the top which is simply impurities from the kidneys and should be carefully skimmed off and discarded.

Put your oven on to preheat to 200 degrees centigrade or equivalent then roll out the pastry on a floured board until it is big enough to cover a ten inch (25cm) long, rectangular pie dish. Spoon the meat in to the dish and lightly grease the edges with some butter. Put the pastry on top, crimp down the edges and trim it to size with a knife. Glaze with the beaten egg then cut a small cross in the centre of the pastry to allow the steam to escape. Place in to the oven for half an hour.

Put the potatoes on to boil in lightly salted water for about twenty-five minutes. Mash them and add the parsley and crushed garlic, ensuring to stir them through well. Cook the peas for two to three minutes in boiling water dependant upon the instructions on the packet and plate up what is an outstandingly delicious meal.