Heat the sunflower oil in a large casserole dish over a medium-high heat and sear the beef in batches until golden all over. Remove from the dish and set to one side.
Add the diced kidney and sear as well in the same fashion. Add the beef back and sprinkle the flour over, stirring well to coat evenly. Add the stock and red wine to the dish and bring to the boil, then reduce to a simmer and cook gently for 60 minutes until tender.
Meanwhile, sauté the mushrooms in the butter in a large frying pan for 3-4 minutes, then transfer to a colander to drain. Remove from the heat and adjust the seasoning, then stir in the mushrooms. Preheat the oven to 200°C.
Spoon the filling into a 2 pint ceramic pie dish. Roll the pastry out on a lightly floured surface to 5mm thickness so that it will cover the dish completely. Brush the rim with a little of the beaten egg. Carefully lift the pastry on top of the dish and trim the edges so that it sits neatly on top, then use your fingers to secure it to the rim of the dish, sticking to the egg.
Brush the top with the rest of the beaten egg and sprinkle the parsley on top. Bake for 20-25 minutes until golden and risen. Remove from the oven when done and allow to sit for a few minutes.
Cook the French beans in boiling, salted water for 2 minutes then drain. Serve portions of the pie with a mixture of the French beans and carrot on the side.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
This recipe is perfect for making in large batches and freezing to use at a later date.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.