Ingredients:
**For the Filling:**
- **1 lb (450g) beef steak** (such as chuck), cut into bite-sized cubes
- **8 oz (225g) kidney** (beef or pork), cleaned and cut into bite-sized pieces
- **1 large onion**, finely chopped
- **2 cloves garlic**, minced
- **2 tbsp vegetable oil**
- **2 tbsp all-purpose flour**
- **1 cup beef broth**
- **1 cup ale** (optional; can substitute with additional beef broth)
- **1 tbsp Worcestershire sauce**
- **1 tsp dried thyme**
- **Salt and pepper**, to taste
**For the Suet Pastry:**
- **8 oz (225g) suet** (beef or vegetable)
- **8 oz (225g) all-purpose flour**
- **1 tsp baking powder**
- **1/2 tsp salt**
- **Cold water**, as needed
Instructions:
1. **Prepare the Filling:**
- Heat the oil in a large pan over medium heat.
- Brown the beef and kidney pieces in batches, then remove and set aside.
- In the same pan, add the onion and garlic. Cook until softened.
- Stir in the flour and cook for 1
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