Steak & kidney pie with mash recipe

Ingredients

• Low fat cooking spray
• 1 carrot peeled and finely chopped
• 10 oz (300 g) beef frying steaks, all major fat removed, cut into small 25 mm (1”) squares
• 3½ oz (100 g) fresh lamb kidneys, white centres removed and chopped
• 1 celery stick finely cubed
• 7 oz (200 g) baby button mushrooms
• 1 onion finely chopped (optional)
• 2 tbsp freshly grated ginger
• 1 tsp finely chopped fresh thyme
• 2/3 pint (300 ml) beef stock
• 2 lb (700 g) floury potatoes such as maris piper, peeled and cut into chunks
• Salt and freshly ground pepper
• 1 level tsp gravy granules
• 4 oz (110 g) ready-made light puff pastry
• 2 eggs lightly beaten
• 7 oz (200 g) fat-free natural fromage frais
• 10 oz (300 g) fresh or frozen peas
• A small handful each of fresh mint and flat-leaf parsley chopped randomly

1. Preheat your oven to 220C (400F). Place a large ‘oil sprayed’ saucepan with low fat cooking spray over a high heat. Add the steak, kidneys, carrot, celery, mushrooms, onion, thyme, beef stock and gravy granules. Bring to the boil, then cook over a high heat, stirring occasionally for 10-12 minutes or until thickened.
2. Divide the mixture between 4 individual pie dishes. Roll out the pastry on baking paper and cut out 4 lids, brushing the rim of each dish with a little of the egg. Now add the pastry lids and crimp and seal the edges with a fork. Make an air hole in the centre of each pie, then brush more egg over the entire top of each lid. Bake for 20 minutes or until the pastry rises.
3. Meanwhile, boil the potatoes for about 20 minutes until tender. Drain, season, then mash with the fromage frais until smooth. Just before the pies are fully cooked, boil the peas with the mint for 2-3 minutes or if frozen, as per the pack instructions. Then drain and season. Serve the pies with the peas and the mash, garnished with parsley.