8 oz Shortcrust pastry
FILLING
1 lb Stewing steak and kidney
1 lg Onion, chopped
1 Bay leaf
2 1/2 lb Potatoes
Salt and pepper
1 tb Cornflour
Chop the onion, put the cubed meat, the onion, bay leaf and seasoning
into a saucepan, cover with water and cook, covered, for 2-2 1/2
hours until the meat is tender. Peel the potatoes and cut into 1 inch
cubes. Put into a saucepan, add some of the stock from the meat with
water to cover and bring to the boil. Cook for 5 minutes. Drain the
potatoes and reserve the stock. Set oven to 375/F or Mark 5. Using a
deep pie-dish put in the meat, then the potatoes and moisten with
stock. Roll out the pastry larger than the pie-dish and cut a l inch
strip from around the edge. Place the pastry strip around the edge of
the dish and then cover the pie, pressing the edges firmly together
and trim. Make a steam hole in the centre. Bake for 30-35 minutes.
Thicken the unused stock with cornflour to make a gravy, served
separately.
Yields
4 Servings
