In a heavy casserole pot heat the oil fry the onion until soft, then remove.
Lightly coat the beef in the flour. Fry until all the meat is coloured, remove.
Add the kidney and gently fry. Add the onions and beef back into the pot.
Add the liquid, just enough to cover the meat but don’t drown it. Season.
Cover with a lid and bake for about 2 hours until super tender.
Choose a 1kg deep pie dish. Roll the pastry so it’s about 1 inch bigger all the way round the tin you’ve chosen.
Place the tin on top of the rolled out pastry and cut a shape the same size as the widest part of the top of the
Fill the pie dish with stew. Brush the tin with an egg wash.
Use the end piece of pastry that is left over to place a layer all the way around the flat edge of the dish. Brush again with the eggwash.
Gently place the cut pastry on top of the pastry edge.
Press the pastry firmly with your thumb and fingers all the way around the edge of the dish and trim off any pastry that looks untidy and sealed.
Score the top and put one knife puncture in the top to allow the steam to escape.
Brush with eggwash and bake in a hot oven 200C for 10 minutes until golden brown and the pastry has risen, then the lower the oven to 160C for about 15 to 20 minutes until the filling is piping hot.