To begin, dust the diced beef and kidney lightly with flour, coating evenly. This helps the meat brown well and later thickens the gravy. Move to searing.

Heat beef dripping or butter in a heavy casserole dish. Brown the beef and kidney in batches until caramelised on all sides. Avoid overcrowding for even colour. Transition to cooking the base.

In the same pan, sauté onions and garlic until soft and golden. Scrape any browned bits from the base to enrich the flavour. Move to combining with liquids.

Return the meat to the pan. Stir in stout, stock, Worcestershire sauce, bay leaves, and thyme. Season with salt and pepper. Bring to a gentle simmer. Proceed to slow cooking.

Cover and cook over very low heat for 1.5–2 hours, or until the meat is tender and the gravy has thickened. Stir occasionally. Allow filling to cool before assembling the pie.

In a mixing bowl, rub the flour, butter or lard, and salt together with fingertips until it resembles breadcrumbs. Add cold water gradually until the dough comes together. Wrap in cling film and chill for 30 minutes.

Preheat the oven to 200°C (fan 180°C). Lightly butter a pie dish. Roll out two thirds of the pastry to line the dish, leaving some overhang. Transition to filling the pie.

Spoon the cooled meat filling into the pastry lined dish. Roll out the remaining pastry and cover the top, sealing edges by crimping with fingers or a fork. Cut a small slit in the centre to release steam.

Brush the pastry with beaten egg for a golden finish. Bake for 35–40 minutes, or until the crust is crisp and deep golden brown. Allow to rest briefly before slicing.

Serve the pie hot with mashed potatoes, seasonal vegetables, and extra gravy if desired. A side of pickled red cabbage or chutney adds brightness to the richness of the dish.