Hearty Pie with Steak and Kidney

Remove all visible fat from meat and kidney and cut into strips. Sprinkle with some flour and season with salt and pepper. Peel onion and garlic and chop finely. Wipe mushrooms with a damp cloth and cut into slices. Brown meat in a ovenproof pan with hot butter, remove from the pan and put on a plate.

In the same fat, fry chopped onion and garlic until glassy and then add to the meat.

Add sliced ​​mushrooms in the pan and cook. Mix in meat, kidney, pumpkin cubes, bay leaf, thyme and onion, pour in beer and broth and bring to a boil. Stir well so that the ingredients do not burn. Place lid on the pan and bake at 180°C (approximately 350°F) (gas mark 4) for 45 minutes in the oven.

Pour finished sauce in a large or 4-6 small pie dish(s) and allow to cool, remove bay leaf and thyme.

Roll out puff pastry, cut out in the size of the pie dish(s), line the pie dish(s) and press around well with a fork. Use remaining dough for decorations.

Beat egg with milk together and sprinkle dough with it.

Bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes, then turn oven down to 175°C (approximately 350°F) (gas mark 4) and leave the pie another 15-20 minutes until the dough is golden brown and beautifully worked.