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Ingredients

• 4 tbsp extra virgin olive oil
• 340 g (12 oz) lean rump steak, trimmed of fat and cut into 4 cm (1½ in) pieces
• 2 lamb's kidneys, cored and diced
• 250 g (8½ oz) shallots, halved
• 2 garlic cloves, crushed
• 2 tsp fresh thyme leaves
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 150 ml (5 fl oz ) beef stock, preferably home-made
• 150 ml (5 fl oz) stout
• 225 g (8 oz) button mushrooms, halved
• 3 carrots, cut into chunks
• 250 g (8½ oz) new potatoes, scrubbed and cut into 2.5 cm (1 in) dice
• 8 large sheets filo pastry, about 36 x 18 cm (14 x 7 in) each, thawed if frozen
• salt and pepper

Description

A Crisp Filo Pastry Topping Makes An Attractive Change From The More Traditional Lid Of Puff Or Shortcrust On These Individual Pies – And It's Lighter And Less Fatty Too. Serve With Generous Helpings Of Vegetables Such As Freshly Cooked Carrots And Suga

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