Classic recipes for this old English favorite often call for beef kidneys. If they are used, they should be soaked and the cooking time must be increased to ensure tenderness. If you’d rather not use kidneys, substitute the same amount of sliced mushrooms. Rather than encasing the stew in dough, we recommend a topping only.

Prepare:

Cut into ½-inch cubes:

Wash, remove the membranes, and thinly slice:

Melt in a large saucepan or skillet over medium-high heat:

Add the kidneys and:

Cook, stirring, until the onion is tender, about 5 minutes. Meanwhile, mix together in a wide, shallow bowl:

Dredge the beef in the flour mixture and add the beef cubes to the pan. Cook, stirring, until browned, 8 to 10 minutes. Add:

Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the beef is tender, about 1 hour.

Preheat the oven to 425°F.

Transfer the meat mixture to a 9-inch skillet, pie dish, or baking dish. Roll out the dough into an 11-inch round and place on top of the steak and kidneys, tucking in any overhanging edges. Cut a slit in the dough to allow steam to escape. Brush the dough with:

Bake until the crust is browned, 15 to 20 minutes. Let cool for 15 minutes before serving.