Cut out and discard the thin tubes from
the kidneys. Rinse the kidneys in cold
water until the water runs clear, then
chop them into small pieces. Heat the
oil in a large saucepan or deep sauté
pan. Add the onions, bay and thyme
sprigs and fry over a medium heat for
8-10 mins until the onions are really
golden, stirring often. Put the kettle on.
Add the steak and kidney to the pan
and stir-fry briefly, just until it loses its
pink colour. Turn up the heat, pour in the
wine, stir to deglaze the bottom of the
pan, then let it boil over a high heat for
2-3 mins until reduced and absorbed into
the meat. Stir in the tomato purée and
mustard powder. Sift in the flour, stirring,
then stir for a couple of mins. Pour in
400ml boiling water and continue stirring
until the mixture starts to boil and is
thickened. Tip in the carrot and both
mushrooms, reduce the heat, cover with
a lid, then leave to simmer gently for
about 1 hr, stirring occasionally. Remove
the lid and simmer another 25-30 mins
or until the meat is very tender and the
gravy has thickened slightly.
Remove from the heat and remove the
bay leaves and thyme sprigs. Stir in the
parsley, season to taste, then transfer
to a pie or ovenproof dish (22-23cm in
diameter, 6cm deep, 1.7-litre capacity
or similar), then leave to cool slightly.
Heat oven to 200C/180C fan/gas 6.
While the meat is cooling, make the
pastry. Put the flour, and thyme if using,
into a bowl. Grate in the cold or frozen
butter, make a well in the centre, then
add the yogurt, olive oil, a pinch of salt
and a good grinding of black pepper.
Using a round-bladed knife, mix together
with 2 tsp cold water, then gently gather
together with your hands to form a
dough. Remove from the bowl and knead
briefly until smooth.
Roll out the pastry on a lightly floured
surface so it’s slightly bigger than the top
of the pie dish. Lay the pastry over the
meat and trim the edges with scissors so
it slightly overhangs the edge of the dish.
Make 2 small slits in the centre. Flute the
edges, then roll out the trimmings and
cut out 6 diamond-shaped leaves. Dampen
one side and lay them on the pastry lid.
Place the dish on a baking sheet, then
bake in the oven for about 25 mins or
until the pastry is golden.