Harry Potter's Steak and Kidney Pie By Erin Jimcosky Photography by Philip Jimcosky During the world’s most famous wizard’s stretch at Hogwarts, one thing was apparent. The food that made its way from Hogwart’s kitch- ens was excellent. The Boy Who Lived, himself was quite partial to steak and kidney pie and he is often depicted happily tucking into a plate of it after Quidditch practice or before slogging off to detention. As it happens, Harry Potter inspired me a few years back to noodle around with steak and kidney pie in my kitchen. This is the type of meal that you make on a lazy weekend in the autumn when the air has begun to cool, the leaves are ripe for jumping, and the faint sounds of a motorcycle driven by a half-giant can be heard, if only in your imag- ination. Steak and Kidney Pie 3 Tbsp. butter 2 onions, diced 4 sprigs thyme sea salt freshly ground pepper 2 garlic cloves, minced 1 Tbsp. tomato paste 1 lb. beef, cubed 8 oz. lamb kidneys, rinsed, sliced, white core removed ¼ c. flour 1 c. crisp white wine (no oak) 1 recipe Beef Stock (recipe below) 2 sheets puff pastry 1 egg yolk ½ tsp. water In a French oven or braiser, melt 2 Tbsp. of the butter over medium-low heat, add in the onions, and season with salt, stirring to coat. Cover and slowly caramelize the onions with the thyme, stirring every 10-15 minutes until they are deeply gold- en with a sweet mellow flavor. This takes about 60-90 minutes, depending. Be careful not to let them burn. Stir in the garlic and tomato paste. Cook for a few minutes, and then add in the stock and simmer.