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Nutrition	%GDA	Range
Energy Kcal	1,166
Protein	120.76%
Other Carbohydrate	80.61%
Sugar	5.79%
Fat Saturated	94.37%
Fat Unsaturated	36.91%
Fiber	26.99%
Sodium	33.30%
Salt	35.20%

1 Pre-heat the oven to 140C/275F/Gas Mark 1. 2. In a large bowl, solid frying pan, melt 1 tablespoon of beef dripping to brown the steak (cut into 1 inch cubes) and kidney (trimmed and cut into very small cubes). Pat the cubes of meat with kitchen paper. Add them few at a time when the fat is really hot. Do not crowd the pan -avoid steamy atmosphere by not putting too much in at once, meat need to be browned (brown the pieces on all sides in batches). 3. Add the rest of the dripping to the frying pan once the meat is browned. Keep the heat high and brown the onions in the frying pan, turning and moving them until they are nicely browned at the edges 6-7 minutes. 4. Use a draining spoon to transfer peeled and thickly sliced onions to the casserole, place it over a direct heat for 2 minutes before seasoning. Add the flour and stir with a wooden spoon until it's been absorbed into the meat juices. 5. Add Worcestershire sauce, finely chopped thyme and mushrooms, stock and seasoning. Stir well, bring everything up to a gentle simmer, put the lid on the casserole and place in the pre-heated oven, on the centre shelf, and leave it there for about 2 hours, or until the meat is tender. 6. For the pastry, sift the flour with the pinch of salt (plus a little extra for rolling) into a large bowl, holding the sieve up high for good airing. Add the lard and butter using fingertips, lightly and gently rub the fat into the flour, sprinkle in the 1