Steak and Kidney Pie with Mustard Suet Crust

Prepare the Filling

1. 1In a large pot or Dutch oven, brown the beef steak and kidney cubes over medium-high heat.
2. 2Add the chopped onion and carrots and cook until softened, about 5-7 minutes.
3. 3Sprinkle the flour over the meat and vegetables and stir to coat. Cook for 1 minute.
4. 4Gradually stir in the beef broth and Worcestershire sauce. Bring to a simmer.
5. 5Season with salt and pepper. Cover and simmer gently for 1 - 1.5 hours, or until the meat is tender.

Make the Mustard Suet Crust

1. 1In a large bowl, combine the suet, flour, Dijon mustard, and salt.
2. 2Gradually add cold water, mixing with a knife until a stiff dough forms. Do not overmix.
3. 3Divide the dough into two-thirds for the base and one-third for the lid.
4. 4Roll out the larger portion and line a deep, greased pudding basin or ovenproof dish.
5. 5Spoon the cooled filling into the pastry-lined basin.
6. 6Roll out the remaining dough for the lid. Dampen the rim of the base with water and place the lid on top, pressing to seal. Trim any excess.
7. 7Cover the top with a pleated piece of baking parchment and tie securely with string.

Bake the Pudding

1. 1Place the pudding basin in a steamer or a large saucepan with enough boiling water to come halfway up the sides. Cover tightly.
2. 2Steam for 3 hours, topping up the water as needed. Ensure the pudding does not run dry.
3. 3Alternatively, bake in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 2-2.5 hours, adding a little water to the dish if needed to prevent drying.
4. 4Once cooked, carefully turn the pudding out onto a serving plate.