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1
Preheat the oven to 300F Dice the vegetables and season the flour with salt, pepper and a big pinch of allspice.
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2
Toss with the beef until well coated.
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3
Heat the beef dripping in a large casserole with a well fitting lid.
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4
Fry the meat for 4-5 minutes on each side, until brown.
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5
Remove the meat from the casserole and add the diced vegetables.
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6
Cook for 5 minutes.
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7
Add the garlic, beer, Worcestershire sauce, dried mushrooms and stock.
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8
Return the beef to the pan and stir well, scraping any residue from the base of the pan.
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9
Add the bay leaves and thyme and bring to a simmer.
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10
Cover and transfer to the oven for 1 hour and 30 minutes.
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11
Season the kidneys and add to the casserole.
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12
Return to the oven for a further 30 minutes, until the beef is tender, but not falling apart.
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13
Remove the casserole from the oven and strain the liquid into a clean pan.
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14
Cook over a gentle heat until reduced by half.
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15
Season to taste.
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16
Meanwhile, increase the oven temperature to 350F Roll the puff pastry out on a well-floured surface.
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17
Line 6 individual pie tins, leaving a little pastry to overlap the edges.
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18
Cut out 6 lids.
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19
Fill with the beef mixture and brush the edges with beaten egg.
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20
Place lid on top and seal edges with a fork.
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21
Trim the edges with a knife.
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22
Brush the pies with beaten egg and pierce a small hole in the centres to allow steam to escape.
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23
Bake for 35 minutes, until the pastry is risen and golden.
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24
Serve with mash and buttered greens.
