First make the pastry (it’s best if it
rests). Put the flour, mustard powder,
some flaky sea salt and the lard and/or
butter in a food processor and pulse until
the texture of breadcrumbs. Add half the
egg and pulse again. Add a few tbsp cold
water, if needed, until it forms a short
pastry. Knead quickly into a ball and chill
in the fridge. Can be made 2 days ahead
or frozen for 1 month.
Heat oven to 160C/140C fan/gas 3.
Mix the flour with the mustard powder
and cayenne pepper, then coat the beef
chunks and kidneys in the flour – keeping
them separate. Heat the oil in a large
flameproof casserole and brown the beef
chunks in batches. Set aside, then brown
the kidneys and tip into a colander to
drain. In the same pan, sizzle the bacon
and add the carrots, onions and bay, and
cook until browned. Pour over the ale,
stock and tomato purée, then reduce
quickly, scraping the base of the dish.
Return the beef chunks to the dish,
nestle the thyme into the mix, then
season. Cover and braise in the oven
for 2 hrs, stirring the kidneys into the
stew halfway through. Can now be
kept in the fridge for up to 2 days, or
frozen for 1 month.
Heat oven to 220C/200C fan/gas 7.
To make the pie, tip the stew into a
baking dish or shallow casserole. Place
a piece of bone marrow in the middle,
if using; if not, an upturned egg cup will
do the same job. Roll out the pastry to
fit the dish with enough to overhang,
then drape over the stew, seal the edges
and cut off the excess. Use trimmings
to make leaves to decorate. Brush
the pastry all over with the remaining
egg, sprinkle with flaky sea salt and bake for 40 mins until golden. Leave
to rest for 10 mins, then serve the pie
with teaspoons for the bone marrow,
for those who want it.