Steak and kidney potato pie

Place the kidneys in a small bowl, cover with water and add the salt; refrigerate for four hours or overnight.

Drain the kidneys and discard the liquid. Remove the fat and sinew from the kidneys; chop kidneys coarsely. Cut the steak into 2cm cubes.

Heat half of the oil in a large pan; cook the steak, in batches, until well browned all over. Remove from the pan. Heat the remaining oil in the same pan; cook the onion and garlic, stirring, until soft. Add the flour; cook, stirring for one minute. Gradually stir in the stock and wine then return the steak to the pan with the undrained crushed tomatoes and sauce; bring to the boil and simmer, covered, for 45 minutes, stirring occasionally.

Add the kidneys to the pan then simmer, uncovered, for about 15 minutes or until the steak is tender and the sauce thickens.

Meanwhile, boil, steam or microwave the potato until soft; drain. Mash the potato with the buttermilk, butter and salt and pepper to taste until light and fluffy.

Spoon the kidney mixture into a 2.5 litre (10-cup) capacity ovenproof dish. Top with the hot mashed potato mixture; grill for about five minutes or until the top is browned.

Pie suitable to freeze.

Not suitable to microwave.