Steak and Kidney Pie – Meat pie with rich gravy.

Discover the tantalizing flavors of tradition with Carl Smith's Classic Steak & Kidney Pie. A fond favorite at The Windmill Mayfair and boasting a heritage that spans two decades, this savory delight promises a cozy, comforting dining experience. Perfectly seasoned and wrapped in a delicate suet crust, each bite transports you to the heart of British cuisine. Here is Carl Smith's prized recipe, so you can bring a slice of The Windmill Mayfair into your own kitchen.

Ingredients:

For the Filling:

- 2 tbsp beef dripping

- 1 large white onion, finely sliced

- 600g skirt beef, room temperature, cut into chunks

- 200g ox kidney, trimmed and cut into chunks

- 50g all-purpose flour

- 300g field mushrooms, peeled and quartered

- 1 tsp English mustard

- Fresh thyme, a couple of sprigs

- 3 bay leaves

- 75ml Worcestershire sauce

- 35ml mushroom ketchup

- 350ml homemade beef stock

- Splash of dark ale (Young's bitter recommended)

- Salt and black pepper, to taste

For the Suet Crust Pastry:

- 500g self-raising flour, plus extra for dusting

- 250g shredded beef suet

- Fresh parsley, finely chopped

- Salt and black pepper

- Cold water, as needed

Equipment:

- Large, heavy-bottomed pan

- Mixing bowls

- Rolling pin

- 9-inch pie dish

- Pastry brush

- Skimmer or slotted spoon

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Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Servings: 6-8

Instructions:

1. In a large, heavy-bottomed pan, melt the beef dripping over medium heat. Add the sliced white onions and cook gently until soft but not browned to avoid a too sweet sauce.

2. Turn up the heat and add the beef chunks to the pan. Brown the beef until it reaches a light brown color.

3. Stir in the flour and cook for a few minutes to eliminate the raw flour taste.

4. Add the ox kidney pieces and cook for a few minutes before adding the quartered field mushrooms.

5. Insert the sprigs of thyme, bay leaves, English mustard, Worcestershire sauce, and mushroom ketchup into the pan. Stir well to combine.

6. Pour in the homemade beef stock and a generous splash of dark ale. Season with salt and black pepper, being mindful of the salt content in the Worcestershire sauce. Adjust seasoning at the end if needed.

7. Skim off any scum and excess fat from the top of the sauce with a ladle.

8. Let the filling simmer for approximately 1.5 hours on a gentle boil until it thickens to the desired consistency.

9. While the filling simmers, prepare the suet crust pastry. Sift the self-raising flour into a mixing bowl, then stir in the shredded beef suet and fresh parsley. Season with salt and pepper.

10. Gradually add cold water, mixing gently until a soft but workable dough forms. The dough should be moist but not too dry.

11. Preheat your oven to 180°C (350°F).

12. On a floured surface, roll out two-thirds of the pastry and line the bottom of a 9-inch pie dish. Add the cooled filling.

13. Roll out the remaining pastry to form the pie lid. Wet the edges of the pie base and cover with the lid, crimping the edges to seal. Make a hole in the center for steam to escape.

14. Bake for 40 to 45 minutes or until the pastry is golden and cooked through.

15. Serve hot with a side of mashed potatoes, peas, or your favorite veggies.

Cooking Tips:

- Remove the beef and kidney from the fridge an hour before preparation to bring to room temperature.

- For a flavourful stock, consider making your own beef stock ahead of time.

- Do not overwork the pastry; handle it as little as possible to keep it light and flaky.

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Discover more delicious recipes and cooking tips at Carl Smith's YouTube channel at https://www.youtube.com/@TheWindmillMayfair

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Steak and Kidney Pie – Meat pie with rich gravy.