Classic Steak & Kidney Pie

How to make Classic Steak & Kidney Pie.
I used Lamb Kidney & Beef Brisket in this video.
This dish is the ideal comfort food Serves: 4
Takes: 3 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
200g button mushrooms, trimmed, wiped and quartered
2 carrots, peeled and chopped
1 onion, chopped
splash of Worcestershire sauce
700 ml beef stock
300 ml Guinness
500g shortcrust pastry, thawed if frozen
half tsp sage
half tsp thyme
quarter tsp salt
quarter tsp pepper
1 egg, beaten

Method
1. 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.
2. 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).
3. Wipe out the pan, then return it to the heat with another splash of oil. Once the oil is hot, add the mushrooms, carrots, onion and a pinch of salt and continue sautéeing for 2-3 mins until the vegetables start to colour and soften.
4. Return the beef and kidney to the pan, along with a good splash of Worcestershire sauce. Pour in the beef stock and Guinness, 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. This can be done in the oven if preferred.
5. 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.
6. 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.
7. 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.
8. Take the pie out of the oven and leave to stand for 5 mins. Season and serve.