• 1 large onion, peeled and diced
• 1/4 cup (1/2 stick) butter
• 2 lbs. beef stew, cut into 3/4 inch cubes
• 1 lb. veal kidneys
• 2 tbsp Worcestershire sauce
• 1/2 tbsp English mustard powder
• 1 tsp dark brown sugar
• 1/2 cup flour
• 1/2 cup red wine
• 3 1/2 cups beef stock
• Salt and pepper
• 1 egg, lightly beaten
• Pastry dough

Directions:

This is another very traditional British dish of which there are also many variations, depending on the part of England the recipe comes from. Some recipes substitute mushrooms for the kidneys, a variation known as John Bull pie, or pudding if you are using suet and steaming it. Steak and oyster pie is also very traditional.

Serves: 6
Preparation time: 3 1/2 hours

1. Preheat the over to 350 degrees F.
2. Over medium heat, saute the onion in the butter until soft.
3. Add the beef and kidneys and cook, stirring occasionally, for 15 minutes.
4. Add the Worcestershire, mustard, sugar and flour and cook, stirring, for about 5 minutes.
5. Gradually add the red wine, beef stock and salt and pepper to taste and bring to a boil, stirring constantly.
6. Reduce the heat to low and cook for 1 1/2 - 2 hours, adding a little water if necessary, until the meat is tender.
7. Turn the mixture into a 10-inch pie dish and top with a thin coating of your favorite pastry dough. Brush the pastry with a little beaten egg and cut a 1/4 inch slit in the middle.
8. Bake for 35-40 minutes, or until the top is golden brown.

By Nicola Perry from the book, Tea & Sympathy.