STEAK & KIDNEY PIE WITH BLACK GARLIC & THYME

SERVES: 6

PREP TIME: 15 minutes | COOK TIME: 2 hours

INGREDIENTS

2 tbsp rapeseed oil

1 onion, finely chopped

2 carrots, sliced

2 sticks celery, sliced

3 cloves The Original Black Garlic, sliced

2-3 tbsp seasoned flour

800g stewing beef

3 lamb kidneys, trimmed

500ml beef stock

5-6 sprigs thyme

1 pkt puff pastry

1 egg, beaten

Salt & pepper

METHOD

Preheat oven to 180°C

Sweat onions, carrots, celery in oil until golden. Add black garlic and cook for 1-2 mins. Remove and set aside

Toss beef and kidneys in seasoned flour, brown in the pot

Return veg to pot, add stock and thyme. Bring to boil, skim, then cover

Cook in oven for 1.5 hours

Transfer to pie dishes, top with pastry, brush with egg

Bake 25 mins until golden and puffed

Serve with mash and peas

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