Devilled cheek & kidney pot pie

Name: Devilled cheek & kidney pot pie
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 175 grams plain flour; 1 Tbsp English mustard powder; 1 teaspoon cayenne pepper; 1 kg beef cheek or other braising cut of beef, cut into large chunks; 400 grams prepared ox kidney or lambs kidney- ox kidney cut into chunks, lambs kidneys halved; 3 Tbsps vegetable oil; 300 grams bacon lardon, or 12 rashers streaky bacon, chopped); 4 carrots, chopped; 2 onions, chopped; 2 bay leaves; 300 milliliters light ale; 400 milliliters strong beef stock (cubes or fresh); 1 Tbsp tomato purée; 5 thyme sprigs; 1 tall piece bone marrow, on the bone (optional); 400 grams plain flour; 2 eggs, beaten; 200 grams lard or butter (for the best results, half of each)

Devilled cheek & kidney pot pie takes about 3 hours and 50 minutes from beginning to end. One serving contains 1255 calories, 62g of protein, and 71g of fat. For $3.21 per serving, you get a main course that serves 6. Head to the store and pick up tall piece bone marrow, lard, thyme sprigs, and a few other things to make it today. It is a good option if you're following a dairy free diet. If you like this recipe, take a look at these similar recipes: Devilled drumsticks for the Gojee virtual pot luck, Beef Cheek and Stout Pie with Stilton Pastry, and LAMB AND KIDNEY HOT- POT.

Instructions

First make the pastry (its 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.

Ingredients you will need

Mustard Powder

Breadcrumbs

Sea Salt

Butter

All Purpose Flour

Lard

Equipment you will use

Food Processor

Add half the egg and pulse again.

Ingredients you will need

Egg

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.

Ingredients you will need

Shortcrust Pastry

Water

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Mix the flour with the mustard powder and cayenne pepper, then coat the beef chunks and kidneys in the flour keeping them separate.

Ingredients you will need

Cayenne Pepper

Mustard Powder

Kidney

All Purpose Flour

Beef

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.

Ingredients you will need

Carrot

Kidney

Onion

Bacon

Beef

Cooking Oil

Equipment you will use

Colander

Frying Pan

Pour over the ale, stock and tomato pure, then reduce quickly, scraping the base of the dish.

Ingredients you will need

Tomato

Stock

Base

Ale

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.

Ingredients you will need

Kidney

Thyme

Beef

Stew

Equipment you will use

Oven

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

To make the pie, tip the stew into a baking dish or shallow casserole.

Ingredients you will need

Stew

Equipment you will use

Baking Pan

Place a piece of bone marrow in the middle, if using; if not, an upturned egg cup will do the same job.

Ingredients you will need

Bone

Egg

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.

Ingredients you will need

Roll

Stew

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.

Ingredients you will need

Sea Salt

Bone

Egg

Equipment you will use

Oven