CUT 200g smoked streaky bacon into 1cm strips and pan fry with 2 peeled and sliced onions until a pale brown colour. Add 2 cloves crushed garlic, fry for 2-3 more minutes, remove from pan and place in a large casserole dish.

Dice 900g braising steak into 2.5cm cubes, season with salt and pepper. Pan fry in 2-3 batches in a frying pan until well browned all over. Pan fry 400g diced kidney until browned.

Transfer the beef and the kidney to the casserole dish. Pre-heat oven to 180C. Deglaze the pan with 250ml real ale, give a good stir to lift all the debris of the bottom of the pan, pour over the beef, add a further 250ml real ale, 750ml beef stock, 1 tbsp tomato puree, 4 sprigs thyme and 2 bay leaves. Bring to the boil, then cook for about 2 hours or until the meat is very tender.

Mix 3 tbsp. with 3 tbsp cold water and stir into the beef, return to the oven for further 15 minutes. Adjust the seasoning and leave to cool. Place the pie mix into a large pie dish, cover with puff pastry rolled to 5mm and make sure it is rolled 5cm larger than your pie dish. Brush with plenty of beaten egg, trim the excess pastry with a sharp knife, crimp the edges and bake for about 30-35 minutes at 200C.

Serve with some mashed potatoes and steamed vegetables.