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Steak and kidney pie with double peas
Fruit and vegetables
2
onions
, chopped
2
celery
sticks, chopped
4
garlic
cloves, chopped
150g/5½oz
chestnut mushrooms
, sliced
10g fresh
thyme
leaves
2 tbsp
mushroom
ketchup
few fresh
thyme
sprigs
1
onion
, chopped
1 banana
shallot
, peeled and chopped
2
garlic
cloves, crushed
few
thyme
sprigs
1
onion
, peeled and chopped
Tins, packets and jars
3 tbsp
plain flour
1 tbsp
Worcestershire sauce
200g/7oz dried
marrowfat peas
, soaked
3 tbsp
chicken stock
Cooking ingredients
2
bay leaves
600ml/20fl oz
beef stock
salt and freshly ground
black pepper
750g/1lb 10oz strong
flour
, plus extra for dusting
pinch
salt
1 tsp
bicarbonate of soda
1
bay leaf
malt
vinegar
, to taste
1 tsp bicarbonate soda
1
bay leaf
malt
vinegar
, to taste
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
100g/3½oz
lard
75g/2½ozunsalted
butter
1 free-range
egg
, beaten, to glaze
25g/1oz unsalted
butter
Meat, fish and poultry
700g/1lb 9oz chuck
steak
, trimmed and chopped
300g/10½oz ox
kidneys
, trimmed
30g/1oz
beef
fat
Other
150ml/5fl oz cold water
160g/5¾oz frozen
peas
200g/7oz dried and soaked
peas
, soak overnight
30g/1oz beef
fat
Back to recipe
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