Soak the kidney with lemon juice and sufficient cold water to cover for 1/2 hour, then drain and chop very finely. Put the chopped bacon into a large saucepan with the butter and fry over a medium heat until the bacon fat sizzles. Add chopped onion, lower the heat and let it cook for about five minutes, stirring occasionally. Add chopped kidney and the chopped steak, water, celery, thyme, pepper and salt. Cover the saucepan and simmer very gently for about 1 1/4 to 1 1/2 hours or until meat is tender. Mix the plain flour with a few tablespoons of cold water until smooth then add to the meat and stir constantly until the gravy boils and thickens. Transfer this mixture into a deep pie dish. If you own a pie funnel, place it in the centre of the meat (or substitute an upturned eggcup).

Preheat oven to very hot (220 to 230 deg C). Roll out the pastry; cut a few strips for a collar. Place these on the wet rim of the pie dish and brush with beaten egg. Cover pie with the pastry. Trim edges with a knife, press edges of pastry together with a fork to seal. Make a few steam holes. Glaze with beaten egg and bake in the preheated oven for about 40 minutes. Cut pastry into wedges then serve the pie accompanied with mashed potatoes and sweet young green peas. Serves 6 to 8

Old Fashioned Pie Pastry:

Put the flours and salt into a mixing bowl. Rub in butter with fingertips until the mixture resembles fine crumbs, then mix into a dough using the water and lemon juice. Turn out onto a lightly floured surface and knead lightly with a little extra flour. Let the pastry rest for 20 minutes before rolling.

Per serving: 979 Calories (kcal); 102g Total Fat; (91% calories from fat); 8g Protein; 13g Carbohydrate; 450mg Cholesterol; 2175mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates