Steak and Kidney Pie

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenTurn the oven on to 220C/425F/Gas 7.
2. 2Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Keep to one side, then brown the kidneys on both sides in the same pan. Tip in the onion and cook for 3-4 minutes.
3. 3Return the beef to the pan, sprinkle flour over and coat the meat and onions.
4. 4Add the stockAdd the stock to the pan, stir well and turn up the heat until boils.
5. 5Turn the heat down and leave to simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
6. 6Remove from the heat. Add salt, pepper and Worcestershire sauce and let it cool completely. Place the cooked meat mixture into a pie dish.
7. 7ShapeRoll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
8. 8Using a rolling pin, lift the pastry and place the it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
9. 9Brush the surface with the beaten egg mixture and put it in the oven for 30-40 minutes until golden-brown and puffed.
10. 10ServeServe with creamy mash and steamed vegetables to soak up the gravy.