Steak and Kidney Pie

Ingredients:
440g pack of braising steak

1 ox kidney - cored
1/2 a medium sized leek - sliced
1 medium carrot - sliced 
10 baby button mushrooms - halved 
1/2 pt beef stock (I used one stock cube)
1/4 pt stout 
1 pack shortcrust pastry (I used ready rolled) 
Splash of oil
1 egg to brush over the pastry before cooking 

Method:
Remove any fat from the outside of the steak and cut into chunks
Put half of the steak into a hot pan with a splash of oil to brown, then add in the other half and continue to brown
Cut the kidney into chunks - smaller than the steak - and add to the pan
Once all the meat is browned add in the leek, carrot, mushrooms, stock and stout
Bring up to the boil, then turn down to a simmer
(If using ready rolled pastry - at this point take the pastry out of the fridge so that it can come up to room temperature before it is needed.  If it is cold it will crack when being opened out)
Simmer gently for about 1 1/2 hours, stirring occasionally
By this time most of the liquid will have gone
Remove from the heat and leave to rest and cool slightly - for about 10 minutes 

Line a pie dish with just over half of the pastry
Fill the dish with the cooked meat
Cover with with remaining pastry
Brush the pastry with lightly whisked egg
Cook at 180 degrees for about 20 minutes until the pastry is nicely browned

The size of this pie will give: 
2 big portions, 3 average portions or 4 small portions 

I prefer to use ready rolled pastry, but I do roll it out just a little bit to make it slightly thinner