The recipe contains chuck steak, ox kidney (we could only get lamb’s and pig’s from our butchers though), flour, mixed herbs, onion, beef stock, Worcester sauce and pastry.
Suggested wine pairings include Red Bordeaux and Coonawarra Cabernet Sauvignon. We opened a bottle of Château Mont-Gueydon 2005, a Cabernet dominant Bordeaux from the Sunday Times Wine Club.
This full-bodied red tasted of blackcurrants with coffee and tobacco notes and restrained tannins. We thought this delightful wine had some complexity and was a perfect match with the meal.
We had the rest of the pie on another evening and paired it with a bottle of the The Hundred Cabernet Sauvignon Coonawarra Reserve 2011, a full bodied Australian red also from the Sunday Times Wine Club. We have successfully paired this wine previously with a Steak and Ale Pie and we were also pleased with this match, but thought that the Bordeaux was the better pairing.