8 chestnut mushrooms, quartered
2 onions, chopped
1 tbsp chopped fresh thyme leaves
200ml/7fl oz Worcestershire sauce
1 bay leaf
800ml/1½ pints hot beef stock
black pepper
salt and black pepper
2–3 tbsp plain flour
350g/12oz self-raising flour, plus extra for dusting
2 tbsp tomato purée
butter, for greasing
1 free-range egg yolk
splash milk, to bind
175g/6oz beef suet
600g/1lb 5oz beef shin, cubed
1 whole beef kidney, membrane removed and cubed
2 tbsp beef fat
250ml/9fl oz red wine