2 lb. chicken or skirt steak
4 oz. beef or lamb kidney
2 tbsp. oil
2 onions, chopped
1/2 c. chopped celery
1/2 c. chopped carrot
1 1/2 c. beef stock
Salt and pepper to taste
1/2 tsp. ground nutmeg
3 tbsp. plain flour
10 oz. pkg. flaky pastry mix

Cut steak into cubes. Wash kidney, core and cut up. Heat oil in large saucepan. Brown meat, remove, saute onion until transparent. Add celery and carrot. Cook a few minutes. Return meat, add stock, kidney, salt, pepper, and nutmeg. Cover and simmer gently for 2 hours until cooked.

Blend flour to a smooth paste with a little cold water to thicken. Place in 9-inch pie dish. Use pie funnel, if desired. Make pie crust and place on top of pie dish. Bake in oven 25 minutes or until cooked.