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1. Preheat the oven to 425°F. Pat the cubes of steak and kidney completely dry with paper towels, and sprinkle them with 1teaspoonof the salt and ½ teaspoon of the pepper. In a bowl, combine the cubes with the flour, tossing them about with a spoon to coat them evenly.
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2. In a heavy 10- to 12-inch skillet, heat the fat until it splutters. Brown a dozen or so of the cubes at a time over high heat, turning them frequently and regulating the heat so that the meat colors quickly and evenly without burning.
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3. Add more fat to the pan when necessary. With a slotted spoon, transfer the cubes to a heavy 2-quart casserole about 4 inches deep.
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4. Add the mushrooms and chopped onions to the fat remaining in the skillet and cook over moderate heat, stirring constantly, for 2 or 3 minutes. With a slotted spoon, transfer the mushrooms and onions to the casserole.
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5. Pour the water into the skillet and bring it to a boil over high heat, meanwhile scraping in any brown particles clinging to the bottom and sides of the pan.
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6. Pour it over the meat in the casserole and add the sherry, parsley, thyme, Worcestershire sauce, and the remaining salt and pepper. Stir together gently.
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7. On a lightly floured surface, roll the pastry out into a rough rectangle about ¼ inch thick, and cut 2 strips about 12 inches long and ½ inch wide from the ends. Lay the strips end to end around the rim of the casserole and press them firmly into place.
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8. Moisten them lightly with a pastry brush dipped in cold water. Then drape the remaining pastry over the rolling pin, lift it up, and carefully unroll it over the casserole.
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9. With a small knife or scissors, trim off the excess pastry, and secure the edges to the rim by crimping them tightly with your fingers or the tines of a fork.
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10. Reroll any scraps of pastry and cut them into simple flower and leaf shapes. Moisten their bottom sides with the egg-yolk-and-cream mixture and arrange them attractively on top of the pie.
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11. Make 2 parallel cuts each about 1 inch long in the center of the pie and, with a pastry brush, paint the surface of the pie with the egg-yolk mixture.
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12. Bake in the middle of the oven for 30 minutes, then reduce the heat to 350°F and bake for another 30 minutes, or until the crust is golden brown. Serve at once, directly from the baking dish.
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