Clean and prepare the kidney.

Cut the beef shin into chunks and brown off in a deep ovenproof pan.

Once the beef is browned move to a bowl and set aside. Rough chop the onions and cook in the same pan.

Once onions are soft, add the flour, tomato purée, thyme and mix well. Add the meat back to the pan.

Add the stock and stout to the pan and allow it to cook for a further 2 minutes before covering with a lid and transferring to a preheated oven at 140°C for 2-2.5 hours.

Meanwhile start making the puff pastry. Break the butter into rough chunks and rub into the flour. Make sure you can still see bits of butter.

Make a well and add the cold water and mix until you have a firm rough dough.

Cover with a damp tea towel and leave to rest in the fridge for 20 minutes.

Lightly flour a surface and turn out the dough to form a rectangle. Roll the dough in one direction until it is roughly 20 x 50cm.

Fold one third down to the centre, then the other third over that. Give the dough a quarter turn and roll out again to the same size.

Fold again into thirds, cover with clingfilm and chill for at least 20 mins before use.

Drain the kidney and pat dry. Fry in a pan with a little oil until sealed being careful not to overcook. Add to the pan with the beef shin, which should be tender by now.

Pour the filling into a deep oven dish and prepare the pastry top.

Flour a surface, roll out the dough so it’s roughly the size of the oven dish and place on top.

Cut the dough to size, puncture a couple of holes for the steam to escape then bake for 30-40 mins at 200°C until the pastry is puffed and golden.