How to create this hearty Lincolnshire dish from Brown’s Pie Shop

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Two Lincolnshire businesses have teamed up to create a special winter meal especially for the festive period.

Mike Holman, Co Owner/Brewer, Ferry Ales Brewery and Danny Gill, Owner/Head Chef and Master Pie Maker, Browns Pie Shop & Restaurant have teamed up to create the Lincolnshire dish, which includes Ferry Ales’ Just Jane beer.

(L-R) Danny Gill and Mike Holman. Photo: Jemima Sullivan for CityX

The Classic Steak & Kidney Pudding is available at Brown’s over this festive period and celebrates what the county has to offer.

Want to make it yourself? Here’s how:


Ingredients

Ingredients for filling:

  • 2 1/2 lbs of Diced Beef
  • 1lb Ox or Pigs kidneys
  • 50g Tomato puree
  • 50g Beef Bouillon
  • 250g Button Mushrooms quartered
  • Seasoned flour for coating Beef
  • 4 Bottles of Just Jayne Beer
  • A couple of sprigs of Thyme
  • 250g Diced Onions
  • 2 Cloves of sliced Garlic
  • 100ml of Red Wine Vinegar

Photo: Jemima Sullivan for CityX

Method

Lightly coat the beef in the seasoned flour and shake off well.

In a hot pan caramelise off the beef starting with a little oil then finishing with butter to complete the process, in a different pan caramelise off the kidneys also. Set these to one side.

In a new saucepan caramelise the onions and garlic with a little oil and butter add the tomato puree and cook for a further two to three minutes, add the red wine vinegar and cook until the mixture is reduced and very little liquid remains in the pan.

Add the beef bouillon and Just Jayne beer and stir well.

Add the beef and bring to the boil, add sprigs of thyme and turn down to a simmer slowly for 1 hour.

Photo: Jemima Sullivan for CityX

Turn off heat altogether and allow to stew for a further 30/45 minutes, stirring occasionally.
After the time check the beef is soft and tender, it should fall apart, if not bring to a simmer for a further 30 mins and check again. Once beef is ready then add the kidneys and quartered buttoned mushrooms, stir well.

Season the mix with salt and pepper to taste, the consistency of the mix should now be nice and thick if you are worried that it is too runny then you can always add cornflower or arrowroot to thicken.

Set this to one side and allow to chill.

Photo: Jemima Sullivan for CityX

Pastry Ingredients:

  • 500g Self Raising Flour
  • 3g salt
  • 250g Suet
  • 185ml of Milk
  • 185 ml of Water
  • 3g chopped Thyme leaves

Place all dry ingredients into a bowl and mix well.

Make a little well in the middle of the bowl and add all the liquid.

Mix by hand until a dough is formed, a good indicated of a dough that is ready is one where all the ingredients do not stick to the sides of the bowl.

Wrap the pastry in cling film and allow to rest.

Photo: Jemima Sullivan for CityX

Assembling the Suet Puddings:

Line a large bowl/individual dishes with cling film greasing them on the inside.

Roll out the suet pastry to the thickness of a pound coin, no thinner.

Place pastry in the dish making sure it covers the whole inside of it.

Then cut a lid to out of the suet pastry to fit the top.

Take the chilled pudding mix and fill the pastry lined dish ¾ full and place the lid over the top and crimp the edges together.

Trim off the excess with a pair of scissors.

Take the pudding and wrap like in the video and steam for 1 ½ hours.

Photo: Jemima Sullivan for CityX

Serving Suggestions:

Danny Gill, head chef and owner at Brown’s Pie Shop said: “These puddings are great to eat on there own with a really good gravy and some beautiful vegetables.

“At the restaurant we serve it with caramelised parsnip puree, crispy pasrnips and our famous mash and gravy.”

Photo: Jemima Sullivan for CityX