Steak And Kidney Pie

• 10 oz lamb's kidneys, trimmed and quartered
• 1 tbsp Worcestershire sauce
• 2 tbsp vegetable oil
• 2 1/4 lbs beef chuck roast, trimmed and cubed
• 1/4 cup flour, seasoned with salt and pepper
• 2 None onions, chopped
• 2 cloves garlic, crushed
• 1 cup beef stock
• 1/2 cup red wine
• 1 None bouquet garni
• 1 sheet frozen puff pastry, thawed
• 1 None egg, lightly beaten

1. Combine kidneys and Worcestershire sauce in a medium bowl. Heat half the oil in a heavy-bottomed saucepan on medium heat. Saute kidneys, until lightly browned. Transfer a large bowl.
2. Heat remaining oil in same pan. Dust beef in flour, shaking off excess. Cook in two batches, 5-6 mins, until well browned. Transfer to bowl with kidneys.
3. Saute onion and garlic in the same pan, for 3 mins, until tender. Return kidneys and beef to pan with stock, 1 cup water, wine and bouquet garni. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour. Uncover and simmer for 30-40 mins, until sauce thickens.
4. Preheat the oven to 425u0b0F. Spoon meat and gravy into a 1 1/2-quart baking dish. Place pastry on top of filling. Brush with egg. Cut 3-4 slits in top of pie. Place on a baking pan.
5. Bake 10 mins. Reduce oven temperature to 350u0b0F. Bake for further 15-20 mins, until pastry is crisp and golden. Serve with vegetables of choice.

worcestershire sauce, vegetable oil, chuck roast, flour, onions, garlic, beef stock, red wine, bouquet garni, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/37561 (may not work)