Steak and kidney pie rules (mine at least):
* Shortcrust pastry please. The puff pastry lids you see on pies in pubs are crap.
* Pick a cut of beef that will add plenty of oomph to your gravy while still remaining moist and flavoursome after a longish braise. Shin for mine.
* Beer, stout or wine to braise the meat in. Your choice. Good stout works well.
* English mustard on the side.
Can't go too far wrong.