For the filling
• 1kg beef (whatever cut you used), diced into large chunks
• 250–300g cleaned ox kidney, trimmed and diced
• 1 tablespoon dripping or sunflower oil
• 1 knob of butter
• 2 onions, peeled and finely sliced
• 2 garlic cloves, finely chopped
• 50g plain flour
• 300ml ale
• 1 tablespoon Worcestershire sauce
• 1 tablespoon English mustard
• 4 bay leaves
• 4 thyme sprigs
• 1 litre beef stock
• Salt and freshly ground black pepper

For the rough puff pastry
• 175g unsalted butter, chilled and diced
• 350g plain flour
• A generous pinch of salt
• Iced water

Bring the flour, butter, and salt together in a bowl, then add just enough iced water for the dough to come together. Pat it into a rough rectangle and roll it out on a floured surface in one direction until it’s about 1cm thick. Fold the short ends into the centre so they overlap. Give the pastry a quarter turn and repeat the rolling and folding five more times. Wrap in cling film and chill in the fridge for 30 minutes to 1 hour.

Preheat the oven to 180°C (fan).

Season the beef and kidney with salt and pepper, then toss them in the flour, shaking away any excess. Warm a large, heavy-based pan over medium heat and add half the dripping or oil. Brown the meat in batches, transferring it to a plate once coloured.

Add the remaining dripping to the same pan, followed by the onions and garlic. Season lightly and cook for 10–12 minutes until soft and fragrant. Return the meat to the pan with the bay leaves and thyme. Pour in the ale and stock, then stir through the Worcestershire sauce and mustard.

Partially cover the pan with a lid and transfer it to the oven. Allow it to cook gently for 1½–2 hours, or until the meat is tender and the sauce has thickened. Add a splash of water if the mixture reduces too much. Once done, let the filling cool completely.

Divide the chilled pastry into two pieces: roughly two-thirds for the base and one-third for the lid. Roll out the larger portion and line a lightly greased 1.2-litre pie dish, leaving a little overhang.

Spoon in the cooled filling, removing the herb stalks and bay leaves. Roll out the remaining pastry to form the lid. Brush the pastry edges with egg wash, lay the lid over the top, and crimp to seal. Trim away any excess.

Brush the top with more egg wash and cut a small vent in the centre to let steam escape. Bake for 45–50 minutes, until the pastry is crisp and golden. Let the pie rest for about 15 minutes before serving.

Perfect with mashed potatoes, greens, and a spoonful of English mustard.