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1
Put the steak into a china or stainless-steel bowl, add the thyme, rosemary, and bay, and pour in the red wine.
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2
Cover with plastic wrap and refrigerate overnight.
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3
Preheat the oven to 400F (200C).
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4
Cut the kidney into large, bite-sized pieces removing any fat or sinew.
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5
Toss it in the flour with the drained steak (reserve the marinade).
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6
Melt the butter in a deep pan and add the floured meat.
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7
Let it sizzle for a minute or two.
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8
As soon as it is lightly browned on all sides, add the onions, letting them soften for a few minutes, then the mushrooms, cutting them into quarters as you go.
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9
Pour in the reserved marinade and the stock, season with salt and pepper, cover with a lid, and let simmer for a good hour and a half, until the sauce is like a thick gravy.
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10
Let cool.
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11
Put the filling into a pie dish, or divide among four small dishes.
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12
Roll out the pastry, then cut off strips to cover the rim of the dish.
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13
For the large pie, you may need to put a pastry funnel, eggcup, or tumbler in the dish to hold up the pastry.
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14
Brush the rim of the dish with beaten egg and press the pastry strips into place.
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15
Now brush that with beaten egg, then lower the pastry lid or lids into place.
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16
Cut a slit in the top for the steam to escape and bake for forty to fifty minutes, until golden.
