Title: Meat & Potato Pie(English)
Categories: British
Yield: 4 Servings
| 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.