👨‍🍳 Instruktioner

1. 1

   Preheat oven to 160°C (140°C fan/gas mark 3).

   💡 Proffstips: Ensure oven is fully preheated before placing the pie inside.
2. 2

   Dust the beef and kidney cubes with flour, salt, and pepper.

   💡 Proffstips: This helps to thicken the gravy.
3. 3

   Heat oil in a large ovenproof casserole dish over medium-high heat. Brown the beef and kidney in batches, then set aside.

   ⏱️ 10 minutes
4. 4

   Add the onions and carrots to the dish and cook for 5 minutes until softened.

   ⏱️ 5 minutes
5. 5

   Return the meat to the dish. Pour in the beef stock and Worcestershire sauce. Add thyme and bay leaf. Bring to a simmer.

   💡 Proffstips: Ensure all meat is submerged in liquid.
6. 6

   Cover the dish tightly with a lid or foil and transfer to the preheated oven. Cook for 2 hours, or until the meat is tender.

   ⏱️ 2 hours
7. 7

   While the pie is cooking, prepare the dumplings. Mix the suet and self-raising flour in a bowl. Gradually add cold water to form a soft dough.

   💡 Proffstips: Don't overmix the dough.
8. 8

   Shape the dough into small balls.

9. 9

   Remove the casserole dish from the oven. Remove the bay leaf. Arrange the dumplings on top of the stew.

   💡 Proffstips: Ensure dumplings are not submerged in the gravy.
10. 10

    Return the dish to the oven, uncovered, for another 30 minutes, or until the dumplings are puffed up and cooked through.

    ⏱️ 30 minutes

    💡 Proffstips: The dumplings should be golden brown.
11. 11

    Season with salt and pepper to taste before serving.

    💡 Proffstips: Taste and adjust seasoning carefully.