1. Toss the steak and kidney pieces in seasoned flour.
2. Heat the dripping or oil in a heavy-based pan. Brown the meat in batches, then set aside.
3. In the same pan, add the onion and cook until soft and golden. Add the garlic and cook for 1 minute more.
4. Stir in the tomato purée, Worcestershire sauce, ale, and beef stock. Return the meat to the pan along with thyme and bay leaf.
5. Simmer gently for 2–2.5 hours, or until the meat is tender and the gravy is thick and glossy. Allow to cool slightly and remove the bay leaf.
6. Preheat the oven to 200°C fan-assisted (210°C conventional).
7. Transfer the filling to a pie dish. Drape the puff pastry over the top, trim the edges, and crimp. Cut a small steam hole in the centre.
8. Brush the pastry with beaten egg and bake for 25–30 minutes until golden and puffed.

Multi-Cooker Option (Ninja Foodi)

• Use the Sear/Sauté function to brown the floured meat in batches. Remove and set aside.
• Sauté the onion and garlic until softened, then stir in the tomato purée, Worcestershire sauce, ale, and beef stock.
• Return the meat to the pot with thyme and bay leaf. Close the lid and set to Pressure Cook (High) for 35 minutes.
• Allow natural release for 10 minutes, then quick release any remaining pressure.
• If the gravy needs thickening, use Sear/Sauté to reduce slightly before transferring to a pie dish.
• Proceed with the pastry lid and oven baking steps as above.